Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust-like substance. Warning

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on hand wash sink. Operator removed tongs. Corrected On-Site Warning

Basic – Nonfood-contact surface soiled with gray/pink-like substance on walk in cooler curtains. Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site Warning

Basic – Reach-in cooler shelves with rust that has pitted the surface. Front upright reach in cooler at kitchen entrance. Warning

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Corrective Action Taken Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority – Nonfood-grade bags used in direct contact with lemons in walk in cooler. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooking oil in walk in cooler. Observed packages of raw hamburger stored over cooked gyro meat and filo dough in walk in cooler. Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 48F cold hold less than 4 hours. Operator turned down reach in cooler. Educated operator on maintaining time/temperature control for safety foods at 41F or below. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 122F less than 4 hours. Operator reheated on stove to 165F. Corrected On-Site Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. Educated operator on having proof of certified food manager certification. Repeat Violation Warning

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning

Intermediate – Probe thermometer not within the intended measuring range of use for cold holding. Warning