High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans 49F Beef 49F Walk in cooler

Chef explained that both items were placed in Cooler at 6pm yesterday

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans 49F Beef 49F

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.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans and cooked beef placed in cooler at 6pm 7/17/24 temp at 49F 10 am 6/18/24 Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink next to 3Compartment sink blocked by drinks crate

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/nManager arrived at time of inspection. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked beef located in Walk In Cooler