Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers.

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Three compartment sink , dishwasher not washing utensils in correct order. Wash, rinse, sanitize for 1 second , then rinse again. Manager intervened. Corrected On-Site

Basic – Floor soiled/has accumulation of debris

soiled floor by walk in cooler. Cleaned by manager Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup on floor , on food boxes In walk in freezer.

Basic – No handwashing sign provided at a hand sink used by food employees

Missing at frontline Hand wash sink by drive through

Basic – Single-service articles not stored inverted or protected from contamination

Single Service lids stored u dear , next to plumbing in frontline Hand wash sink cabinet.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined

Cooked chicken , fries at prep line , nuggets not time marked. nCooked chicken in hold unit which uses digital timer not turned on. nPerson In Charge turned on timer. 1 hr hold time. Corrective Action Taken

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

Frontline Hand wash sink , near drive through, blocked with large tray . Per Person In Charge, Establishment does not use this Hand wash sink.

Intermediate – Handwash sink used for purposes other than handwashing

Utensils, knife , in rear Hand wash sink by faucet. Moved by manager. 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/. nAbout 6 food service employees onsite with no certified food manger present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing at frontline Hand wash sink by drive through

Intermediate – No soap provided at handwash sink

Missing at frontline Hand wash sink by drive through

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

No hot , or cold water, at frontline Hand wash sink by drive through. ( supply turned off )