REGENCY TOWER ENTERPRIZES

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Water leaking from pipe of the hand sink on the cook line.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary solution at 3 compartment sink 0 ppm.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment had chlorine test strips. 3 compartment sink is set up with dispensed quaternary solution. Inspector provided correct test strips to establishment. Corrected On-Site

High Priority - Dented/rusted cans present. 1 can of chili dented with sharp creases. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash, rinse, and put away dishes, no sanitizer step. Discuused with manager, all dishes placed in dish pit for proper washing. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in bar hand wash sink. Removed at time of inspection. Faucet being used for nearby sink. Hand wash sink required to have separate faucet.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Gap under door to bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 50F, raw bacon 53F in expo reach in. Per manager over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50F, raw bacon 53F in expo reach in. Per manager over night. See stop

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside soda gun nozzle. Manager cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand wash sink. Moved at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Handle broken on reach in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pulled pork scoop handle in product. Manager removed at time of inspection. Corrected On-Site

Basic - Stored food not covered. Cut pineapples in 3 door reach in freezer not covered/protected.