LIZA'S KITCHEN

Basic - Carbon dioxide/helium tanks not adequately secured. Six tanks of CO in the dry storage area unsecured.

Basic - Multiple ceiling tiles and vents soiled with accumulated food debris, grease, and/or dust throughout the kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Chlorine primed into machine at time of inspection. Retested at 50ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 124F less than 2 hours per operator. Reheated to 170F during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in egg station. Bowls replaced with scoops with handles. Corrected On-Site

Intermediate - Hot water knob broken at front hand wash sink.

Basic - Dust build up on shelf over mixer and kitchen hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. 6th pan used as scoop in flour bin.

Basic - Lubricant from equipment gears or bearings leaking onto food-contact surface. Oil leaking around nut/bolt on under side of mixer head.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with cleanup procedures.

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. Provided employee reporting agreement form to operator.

Basic - Ice bucket on top of ice machine, laying on its side, water pooled inside. Operator inverted bucket at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed front counter ice bin scoop in dirty holster. Operator had scoop and holster washed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg station crash cart: cooked potatoes 45F, raw shell eggs ambient temp 68F, operator states product out for approximately 1.5 hours. Added to Time as a Public Health Control form and marked at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on shelving in walk-in Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Under front counter area hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese over sandwich make table: 62F, approximately 2 hours. Manager states goat cheese held on time. Marked at time of inspection. Butter packs in self serve area held at ambient room temp 78F, per manager less than 3 hours, moved to refrigeration at time of inspection. Discussed Time as a Public Health Control with manager and provided form. Corrective Action Taken

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. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over doors nears bathrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over expo make table. Drink moved at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on shelving in beer/ bread walk-in.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under outside walk-in door.

Basic - Hole in or other damage to wall. In front of dish machine.