SLIDE INN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler cut lettuce (50F - Cold Holding) stored in savaday above fill line of unit

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters at bar are soiled. Cleaned during inspection Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate. Cleaned during inspection Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Extra soda bibs in closet

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at corner of bar is soiled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not fully close under own weight

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Light over cook line does not work

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at rear of building

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine in kitchen does not have a date of last service

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook with bare hands was chopping onions intended an uncooked topping for nachos

Basic - Cardboard used to line food-contact shelves. Cardboard boxes being reused to store packaged raw chicken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificate for John Mendez. Been employed for about 1 year

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. Missing for new hire

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have an accumulation of grease dripping

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. Operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom behind tv wall. Provided operator with signage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have an accumulation of grease

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes beneath center prep area are stored with the food contact surface facing upwards. Operator inverted Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Swiss slices dated 7/8/21 today is 7/20/21.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Swiss slices dated 7/8/21 today is 7/20/21.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheddar nacho sauce 120°