Basic – Container of oil stored on floor in kitchen. Employee elevated. Corrected On-Site Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 82F. Employee discarded water washed and sanitized utensils. Corrective Action Taken Repeat Violation

Basic – Single-service articles improperly stored. Case of small soufflé cup stored on floor in dry area. Manager elevated. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat proceeded to touch a to go container to serve customers without first removing gloves or washed hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of liquid raw shell eggs stored above container of uncovered cooked pork. Chef moved eggs to a different location. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table- ; Cooked Veggies egg rolls (80F – Hot Holding) Per chef food item in unit less than 2 hours. Chef reheated. Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 250ppm. Manager remade to 100 ppm. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk per cook opened more than 24 hours not date marked. Employee date marked during inspection. 1/06/23 Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Box stored in hands washing sink by exit door in kitchen. Cook removed. Corrected On-Site

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