Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice machine has mold like substance.

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tank behind bar not properly secured.

Basic – Covered waste receptacle not provided in women's bathroom

No covered receptacle in women's restroom.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverages on prep table in kitchen just to the right of the ice machine. Employee stored correctly. Corrected On-Site

Basic – Food stored on floor

Cooking oil stored on floor near rear hand wash sink in kitchen.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee beverages in reach in cooler next to wok station.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef, not all commercially packaged, over ready-to-eat vegetables in upright freezer near rear kitchen door. Employee arranged correctly. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink behind bar area used to dump ice.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.