Basic – Duct tape used to repair nonfood-contact surface

White piece of duct tape on seasoning shaker on cooks line.

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

Drink on prep table where employees put together orders. Employee moved drink to the bottom. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Phone on shelf next to canned beer and container of peppers.

Basic – Exterior door has a gap at the threshold that opens to the outside

The back door in kitchen at the bottom the sun is shining through indicating a gap.

Basic – Food stored on floor

Oil on floor in outside storage shed.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelf in outside storage shed not sealed.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan guards in walk in cooler.

Basic – Unwashed fruits/vegetables stored with/above ready-to-eat food

Unwashed tomatoes in original cardboard boxes over cut cilantro in walk in cooler.

High Priority – Container of medicine improperly stored

Container of medicines on top of ice machine.

High Priority – Non-food grade paper/paper towel used as liner for food container

White paper towels lining tempeh container and cilantro in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncooked sauces (63-64F – Cold Holding) item on front counter for 1 hour, operator placed item back in reach in cooler to rapidly drop to below 41F. Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At the end of splitter attached to bibb outside of back door.

Intermediate – Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants

Preserving hot sauce. Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Preserving hot sauce with vinegar. Warning

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee expired 1/1/2024.