Basic – Buildup of food debris/soil residue on equipment door handles

Food debris on white Refrigerator door handles

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Large hole in ceiling in storage area

Basic – Exterior door has a gap at the threshold that opens to the outside. nBack door

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils stored in standing water 92F

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave soiled with food debris

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

Exterior of white reach in freezer with clear doors, employee cleaned doors Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Water leaking from faucet at Triple sink

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

Shell eggs stored over milk and juice in double door reach in cooler

Intermediate – Handwash sink not accessible for employee use at all times

Utensils stored in hand wash sink on cooks line.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.n No paper towels at hand wash sink on cooks line, employee provided paper towels Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No employee training provided at insoection Warning

Intermediate – No soap provided at handwash sink

No soap at hand wash sink on cooks line, employee provided hand soap Corrected On-Site