Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Clean , pots and pans not stored inverted or in a protected manner.

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

Employee cup of coffee on prep table

Basic – Food stored on floor.Bag of onions stored on floor in Walk In Cooler

Basic – Hole in or other damage to wall. Hole in wall under dry storage rack

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched dirty dishes and then removed clean dishes from dish washer

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 57FnChef discard item

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta located in Baine Marie on cook line 57F

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.