LUCILLE'S SOUTHERN KITCHEN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work no hand wash placed on gloves then started making plated food.

High Priority - Food prepared in a private home. See stop sale. Cooked greens, cake slices, pie slices.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying inside truck.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F - Hot Holding); item at room temperature, operator placed in steam table. seafood bake (121F - Hot Holding); in oven with other items above 135. brown gravy (109F - Hot Holding) item sitting at room temperature, operator turned stove on. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Soiled dishes blocking Handwash sink, operator moved dishes. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins at sink. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Inspector provided copy.

Basic - No handwashing sign provided at a hand sink used by food employees. Inspector provided sign. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door wide open no screen.

Basic - Working containers of food removed from original container not identified by common name. Container unlabeled, operator labeled as sugar. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (103F - Hot Holding) item sitting on top of oven less than 4 hours, operator placed in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pots and pans over the top of Handwash sink, operator moved items. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Observed red tube connected to waste water tank dripping into garbage bag and plastic container. Operator capped off waste water tank. Spoke to operator about how to properly dispose of grey water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed towels at sink. Also Handwash sign missing.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 opened drinks on middle shelf in reach in cooler above cooked food items. Repeat Violation

Basic - Food stored on floor. Vinegar and oil jug on floor by window. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes by steam table. Togo silverware on floor by back door. Repeat Violation