Md Central Florida Llc

Basic – Buildup of food debris/soil residue on equipment door handles. Shelving and various table tops including shelves used under clean dishes.

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

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches on employees performing various tasks including cooks and servers garnishing plates.

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Food-contact surface not smooth and easily cleanable. Metal ice scoop with gouge in it.

Basic – No suitable facilities provided to store employee clothing and other possessions. Employee personal belongings stacked on shelf with single service items.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet towel left at drink station.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher, new 2nd day. Advised to wash and new gloves after touching soiled dishes.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter holding at 75-76f, left out over night to soften. Issued stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter holding at 75-76f, left out over night to soften. Issued stop sale. Manager discarded immediately. Check operating procedures and found to leave out for no more than 3 hours.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butter cooling ambiant air overnight. Stop saled. Process for cooling butter states no more than 3 hours cooling.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager turned on booster to achieve 189°

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Wait station. Corrected On-Site