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

Employee closed beverage container on dry goods shelf by entrance to kitchen. Manager removed beverage. Corrected On-Site

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

Employee jacket hanging on dry goods shelf by entrance to kitchen. Manager removed. Corrected On-Site

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

Bulk containers of flour and sugar in back store room not labeled.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine reading 0ppm chlorine. Observed sanitizer bucket empty. Sanitizer replaced, primed, and reading 100ppm chlorine. Corrected On-Site

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

Multiple employees moving in and out of cook line doing various tasks and returning to line without hands before putting on gloves. Reviewed proper procedures with manager and employees starting washing hands. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In Avantco reach in freezer, Portioned bags of raw chicken above open case of rice cakes. Employee rearranged items for proper separation. Corrected On-Site

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

In Randell reach in cooler, flats of raw shell eggs above buckets of prepared sauces. Employee rearranged cooler to separate items properly. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nBoba pearls being kept on time missing time mark. Per manager prepared less than 2 hrs. Manager added time mark. Corrected On-Site

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours

1) At RIGHT FLIPTOP UPPER – beans sprouts 54F at 3:20pm (pulled cooling 3 hrs) to 46F at 4:15pm; cut lettuce 56F at 3:20pm (prepped cooling 3 hrs) to 44F at 4:15pm in walk in cooler; eggs at 3:20pm (74F – Pulled Cooling) to 58F at 4:15pm. Top to unit was open at start of inspection. Top closed and items moved to reach in cooler to rapid chill back to 41F. n2) In left fliptop upper unit, soft boiled eggs 49-55F at 3:25pm (pulled cooling 4 hrs). Observed top of unit open at beginning of inspection. Per employee, verified pulled from cooler at 11:30am. Eggs moved to walk in cooler to rapid chill back to 41F.nCorrective Action Taken Corrective Action Taken

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

Splitter with attached hose at mop sink missing vacuum breaker. Employee purchased during inspection and installed. Corrected On-Site

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

No signature forms for new employees hired less than 60 days. Health reporting agreement provided. Corrective Action Taken

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.