Rue St Marc

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

In flour, baking area, employee removed it Corrected On-Site

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

By prep cooler

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

Cellphone by knives on prep table, employee moved it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Handling arugula Repeat Violation

Basic – Equipment in poor repair

Gaskets in drawer unit, front counter cook line

Basic – Food storage container/container lid cracked or broken

Container is cracked for leafy green in drawer unit

Basic – No Heimlich maneuver/choking sign posted.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed onions and garlic on shelf above cooked onions in walk in cooler, employee moved them Corrected On-Site

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

Faucet in hand sink, kitchen

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On prep table, front counter cook line, employee discarded it and made new solution 300 ppm Corrected On-Site

Basic – Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions

0ppm

High Priority – Container of medicine improperly stored

Pain killer in drawer with utensils, employee removed them Corrected On-Site

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Scratched his head and went back to cut onions, explained yo him and he washed hands Corrected On-Site

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

Milk and butter Repeat Violation Admin Complaint

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

46f milk and butter in reach in cooler, by cook line, from counter, overnight, stop sale, cooler 41f on one side and 48f on other side Repeat Violation Admin Complaint

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

Two employees here for more than 2 months Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hand sink by cook line, front counter