Proino Breakfast & Lunch

Basic – Cutting boards on cook line and in prep area has cut marks and is no longer cleanable.

Basic – Damaged/spoiled/recalled food not properly segregated

nDry-storage shelf na. 4lb can of tunanb. #10 can of cream sausage gravy

Operator removed cans from shelf. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone, phone charger, keys, and wallet are stored on cutting board on cooks line

Employee removed items, cleaned and sanitized area. Corrected On-Site

Basic – Equipment in poor repair

Dry-storage shelves are rusted.

Basic – Ice buildup in reach-in freezer located in dry-storage room. Repeat Violation

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

Microwave oven located on cooks line used more than 24 hours ago.

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

Provided DBPR Form 5030-111. Employees must wash hands. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale

Dry-storage shelf na. 4lb can of tunanb. #10 can of cream sausage gravy.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler on cooks line at 9:25amnEmployee placed items into metal pans. Re temp at 10:00am na. diced sausage (45F – Cold Holding); 42fnb. diced tomatoes (45F – Cold Holding) 41f Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Two pair of tongs stored on hand wash sink on cooks line. nEmployee removed tongs. Corrected On-Site