Let’s Eat By Tko

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cooking Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Cooking

Basic – Food stored on floor. Jars with sauce, employee moved them Corrected On-Site

Basic – Ice scoop handle in contact with ice. Employee moved it Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses. On oven handle

Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic – No Heimlich maneuver/choking sign posted. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart and lid for food on grill

Basic – Single-service articles improperly stored. To go container in bag on floor, employee moved them Corrected On-Site

High Priority – Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Gave paper

High Priority – Employee washed hands with gloves on. After he touched raw shrimp he washed hands with gloves on and then grabbed bag of fries, explaining to him and he washed again Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above sauces in reach in cooler, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 77f egg wash and 56f raw chicken in box on counter, explained time as public health control, write time on Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave one Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. With rack, employee moved it, also a couple of things in hand sink

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 month, Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For on employee here and one cashier helping