Ten Seconds Rice Noodle

Basic – Employee personal food not properly identified and segregated from food to be served to the public.n Observed employee food in the walk-in freezer in marked. EMP was being added to each item. Corrective Action Taken

Basic – No Heimlich maneuver/choking sign posted.n Observed lack of a choking poster. On e was emailed.

High Priority – Chlorine sanitizer in spray bottle/bucket not at proper minimum strength.n Observed: the front line sanitizer bucket at 0 ppm. Chlorine was added to 100 ppm. Corrected On-Site

Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.n Observed prep chef cutting raw chicken, no gloves. Hands were washed and gloves were added. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.n Observed: large pot of soup mix, covered and at 64F in the walk-in cooler for 2 hours. The cover was removed, the pot was moved to the walk-in freezer and ice bags were added. Corrective Action Taken

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.n Observed: lack of any verifiable training

This is already on a Administrative Complaint. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.n Observed lack of a written plan, but a time mark was in place. A template was emailed.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n Observed rice noodle cooked yesterday, in the walk-in cooler no date. A date was added. Corrected On-Site