Lucille’s Southern Kitchen

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

3 opened drinks on middle shelf in reach in cooler above cooked food items. Repeat Violation

Basic – Food stored on floor

Vinegar and oil jug on floor by window. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Togo boxes by steam table. nnTogo silverware on floor by back door. Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ngravy (103F – Hot Holding) item sitting on top of oven less than 4 hours, operator placed in cooler. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Pots and pans over the top of Handwash sink, operator moved items. Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – Mobile food dispensing vehicle disposing liquid waste improperly

Observed red tube connected to waste water tank dripping into garbage bag and plastic container. Operator capped off waste water tank. Spoke to operator about how to properly dispose of grey water. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Operator placed towels at sink. nAlso Handwash sign missing.

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. 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.