Shore Lanes #2 & City Limits Lounge

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

Soufflé cups in spices Corrected On-Site

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

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

Hood filters accumulated grease

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

Cookline unit Corrected On-Site

High Priority – Spray hose at dish sink lower than flood rim of sink

At mop sink Corrected On-Site

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

nsausage (52F – Cold Holding) at pizza counter, suggested rapid chill nRetemped at 43F 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

Undated open sour cream in reach in three door

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of pizza cooler accumulation of food debris Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Ice scoop in hand sink Corrected On-Site

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At server counter