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

Employee drinks on prep tables at the cook line and prep area, employee moved all. Corrected On-Site

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

Cleaned stacked container above dish machine.

Basic – Food storage container/container lid cracked or broken

Green lids cracked.

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

Walk-in cooler shelves soiled, also exterior of equipment and hood system.

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler at the cook line.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Male employee at the cook line, cracked multiple eggs and immediately after started serving ready to eat food on a plate, Inspector addressed situation, employee washed his hands. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

At the prep area, observed male employee peeling boiled eggs with no gloves, Inspector addressed situation with employee. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at the dish machine area used to stored chemical spray bottles and other clean products, employee moved all. Corrected On-Site

Intermediate – No soap provided at handwash sink

Handwash sink at the cook line, also no paper towel at the server area, Manager provided all. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Form not available at inspection time, Inspector provide digital copy.

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Four employee certifications expired.