Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Kitchen area

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

On prep table, employee discarded it Corrected On-Site

Basic – Equipment in poor repair

Gasket torn in drawer unit by cook line

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

Hand sink by oven at cook line

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present

They have a couple of garage windows opened and they don't have air curtain like plans stated if they want to open them, mgr closed them Corrected On-Site

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

Placed in sanitizer, cook line Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White powder on shelf, salt written by employee Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked egg then scooped rice, explained to her and she washed hands Corrected On-Site

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee picked something from floor then washed hands for 7 seconds, put on gloves and grabbed bread, explained to her and she washed hands Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Not on hanging hose side

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

Slicer

Intermediate – Handwash sink used for purposes other than handwashing

Scrubby in it, hand sink by oven, cook line, mgr moved it employee dumping liquid in hand sink at beverage front counter area Corrected On-Site

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

Chlorine and quat

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

For a couple of employees that don't have training Repeat Violation

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

A couple of employees here more than 2 months