Maikels Kitchen

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

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from thermos no lid or straw

Basic – Floor area(s) covered with standing water. In dish room area

Basic – Time/temperature control for safety food thawed in an improper manner. Raw fish and raw beef in bucket with standing water employees drained water and moved to walk in cooler

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched back door and came to start working and only put gloves on.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing container in prep sink with soap only.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding walk in cooler Cuban sandwich 45 f tapioca 44 f milk 44 f raw beef 44 f talked to employee to place ice on items in walk in cooler

nReach in service cooler on buffet line by soda coolers Cold holding: rice pudding 47 f macaroni salad 49 f employee began placing ice on items

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: ham 130 f employees moved to oven to reheat Corrective Action Taken Repeat Violation

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation

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. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Both hand washing sinks in the kitchen are blocked with buckets.

Intermediate – Manager or person in charge lacking proof of food manager certification.Janice Garcia Admin Complaint

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

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/ 9 employees Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Throughout the kitchen's hand washing sinks

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. Provided for management to sign

Intermediate – No soap provided at handwash sink. Hand washing sink by hand washing sink by three compartment sink

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for multiple employees only observed one employee training