Basic – Equipment in poor repair

Cutting board on reach in cooler with marks from cooler lids handle. nReach in cooler flip top lid the handle is broken. Repeat Violation

Basic – Single-service articles improperly stored

Togo silverware and napkins on floor under front counter. nnTogo boxes with the food contact surface facing upwards. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee placed raw chicken on grill, discarded gloves, then started to put new gloves on, inspector stopped employee and he washed hands then put on gloves.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 fly crawling on cutting board. Operator cleaned and sanitized cutting board.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbeef (45F – Cold Holding) item at the bottom of cooler, fan blowing from the top and large dough container under fan possibly blocking the cold air from reaching bottom items. Operator moved dough containers. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Tested sanitizer bucket at over 200ppm chlorine, operator dumped most of solution out and added more water. Retested at 100ppm. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Container of ricotta cheese in reach in cooler opened 3 days ago no date mark.

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

Utilizing chlorine.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

1 employee working at time of inspection no proof of training, other employee stated that certificates are kept with the kitchen manager whom is not present.