Oldays

Basic – No handwashing sign provided at a hand sink used by food employees

Front counter. Operator posted. Corrected On-Site Warning

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Walk in cooler – raw chicken stored over ready to eat vegetables. nCookline drawers – raw beef burgers stored over ready to eat quiche. nOperator stored all items properly. Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Walk in cooler – Cooked rice date marked 12-2 and quinoa date marked 12-3. See stop sale. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment is ROP Cooked vegetables – cooked carrots, cooked mashed potatoes, cooked mushrooms, cooked pumpkin and hummus. Reviewed cook/chill process. See stop sale. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Walk in cooler – Cooked rice date marked 12-2 and quinoa date marked 12-3. See stop sale. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Cookline – yucca (95F – Hot Holding). Per operator holding for an hour. Operator increased heat to hot hold at 135F and higher. Corrective Action Taken Warning

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment is ROP Cooked vegetables – cooked carrots, cooked mashed potatoes, cooked mushrooms, cooked pumpkin and hummus. Reviewed cook/chill process. See stop sale. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Quaternary and chlorine. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Front counter. Operator replaced. Corrected On-Site 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

Establishment vacuum packing cooked mushrooms, cooked onions, cooked cauliflower, cooked carrots, raw chicken, raw beef. Warning