Nine Spices Fondue

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.n Observed: preset plates, bowls and soup spoons not inverted at the conveyor areas and at the tables.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed: a back pack and jacket stored on napkins. The napkins were moved. Corrected On-Site

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.n Observed: new mops and and unused oil can stored on dry goods by the back door. The maintenance items were moved to cleaning. Corrected On-Site

High Priority – Non-food grade paper/paper towel used as liner for food container.n Observed: in the cook line make table, brown paper towel used to line a cut fruit bowl. The paper towel was removed and deli paper will be added. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: metal and green scrubby in the back prep sink. These were placed by the 3 compartment sink. Corrected On-Site

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/n Observed: 4+ kitchen staff, no Certified Food Manager present.

Portable fire extinguisher gauge in red zone. For reporting purposes only.n Observed: the fire extinguisher by the back door is in the red zone.