Taylor Sams

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

Employee beverage on clean side drain boards of dish machine.

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

Employee engaged in preparation of toast with no hair restraint.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Oven on cook line has built up food debris.

Basic – Time/temperature control for safety food thawed in an improper manner

Shrimp thawing in standing water.

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

In food compartment sink: raw shrimp (70F – Cold Holding)nManager discarded on his own.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Cutting board on reach in cooler has built up food debris.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink in corner of kitchen is blocked by bus tub. Manager removed. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink behind front counter has pans in it. Manager removed. 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 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.