Basic – Bowl or other container with no handle used to dispense food

Bowl no handle inside salt container, manager removed bowl. Corrected On-Site

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

Employee drink on prep table at the cook line. Manager removed. Corrected On-Site

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

Walk-in cooler shelves heavily soiled. nAlso reach-in cooler gaskets

Basic – Old food stuck to clean dishware/utensils

Plate stored inside cooler with food debris, manager moved to dish machine. Corrective Action Taken

Basic – Old labels stuck to food containers after cleaning

Some metal containers with old labels Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in coolers at the cook line heavily soiled.

Basic – Reuse of single-service or single-use articles

Observed cardboard boxes being reuse to stored cleaned tomatoes, inspector instructed to rehashed tomatoes and placed them on a plastic bin. Employee re washed. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler at the cook line and server area.

Basic – Working containers of food removed from original container not identified by common name

Bulk container near walk-in cooler entrance, manager labeled sugar and flour. Corrected On-Site

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

For 10 employees. n509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Repeat Violation Admin Complaint