Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed: a Zaxbys hat on the prep table past the office. This was removed from the table. Corrected On-Site

Basic – Light shield damaged/in disrepair.n Observed: the light shield over the cook line has an accumulation of debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the bump bar timer with dried food debris on it, cook line.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed: bone in chicken on the cook line, 118F

No time stamp was available.

High Priority – Toxic substance/chemical improperly stored.n Observed: spray sanitizer stored on the clean dish rack just past the office. This bottle was moved to cleaning. Corrected On-Site

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed: Kristin has a certification that expired in 2022.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the freestyle soda machine in the dining area, the back portion of the ice chute is soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only.n Observed the fire extinguisher by the back door is in the red zone.