Loaded

Basic – Hole in or other damage to wall in kitchen near opening to new front line area and storage area

Basic – No conspicuously located ambient air temperature thermometer in holding unit in front line area – manager placed thermometer in unit Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees in kitchen

Basic – Opened employee beverage container in a cold holding unit ( freezer ) with food to be served to customers. Manager placed drink in a separate container and labeled container Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n– sour cream 50 F – 48 F in reach in cooler overnight in front line area – no temperatures taken this morning – manager discarded Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-hardboiled eggs 49 F cooked corn 47 F in table top cold holding unit at front line ( new area) in cold holding unit less than an hour from cooler in kitchen -manager moved food to reach in freezer for quick chill recheck cooked corn 39 F , hardboiled eggs 41 F – Corrected on site n- sour cream 50 F – 48 F in reach in cooler overnight in front line area – no temperatures taken this morning – manager discarded sour cream Corrective Action Taken

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Frontline added to include steam table, hot holding unit cold holding unit, tornado oven , table top burner, waffle maker , warming drawers and hand wash sink