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

Employee drink on prep table in front of coffee maker. Manager removed drink. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored at the end of three compartment sink.

Basic – Hole in or other damage to wall

Hole in wall underneath hand washing sink across from cook line grill. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on cook line oven handle. Manager removed tongs from oven handle. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Spatulas stored in standing water,73F,on cook line. Manager placed pan of water with spatulas on grill to heat. Corrective Action Taken

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

No hand washing sign at hand washing sink across from cook line grill.

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

Gaskets of cook line grill drawers. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shell eggs stored above sliced tomatoes in prep area reach-in cooler. Manager moved Shell eggs to shelf above beef. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee handled raw beef and proceeded to handle take out container without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

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

Items in prep area reach-in cooler: pork (46F – Cold Holding); cheese sauce (45F – Cold Holding); tempeh (45F – Cold Holding); cheese (46F – Cold Holding). Manager stated door was opened and closed often and that items were at proper temperature at 11 am. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate – Handwash sink used for purposes other than handwashing

Bucket stored in prep area hand washing sink. Manager removed bucket. Corrected On-Site

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nNo proof of manager certification for establishment. Warning

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

No proof of employee training for establishment. Repeat Violation Warning

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle stored underneath three compartment sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Fire extinguisher stored underneath hand washing sink next to three compartment sink.