The Fresh Carrot

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

Observed various employee drinks being stored on prep table in kitchen area.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn. Repeat Violation

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

Observed raw chicken thawing at room temperature. Located in prep sink. Repeat Violation

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

Observed raw shell eggs being stored on top of various sauces in reach in cooler. Also observed raw chicken being stored on top of salsa in reach in cooler under flat grill.

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

Observed the following foods temperature greater than 41°F;nrice and beans (51F – Cold Holding); falafel (55F – Cold Holding)nAll were located on prep table next to steam table. Repeat Violation

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. Discussed and emailed form to operator. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee using hand washing sink behind front counter as a dump sink and also cleaning blender in hand washing sink.

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/nObserved about 5 employees present and engaging in food preparation with no certified manager. Manager arrived during inspection. 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. Discussed and emailed form to operator. Corrective Action Taken Repeat Violation