ABBY'S

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. Operator set up 3 compartment sink to wash rinse and sanitize Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwash sink next to mop sink blocked by trolley Employee removed trolley Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle located at the bar and containing a pinkish liquid identified as a sanitizer not labeled Employee labeled bottle Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Employee replaced sign Corrected On-Site

High Priority - Live, small flying insects found. Observed 2 live flying insects on wall at mop sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dice potato (45F - Cold Holding); cut tomatoes (45F - Cold Holding); As per operator, both items place in unit from yesterday. Items did not removed since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dice potato (45F - Cold Holding); cut tomatoes (45F - Cold Holding); As per operator, both items place in unit from yesterday. Items did not removed since. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held at 91F in rice cooker. Per operator, rice cooked 2 hours prior to the inspection. Operator start reheat rice on stove top to 188F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored inside hand washing sink. Operator removed.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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. -Observed an unlabeled spray bottle with sanitizer at wait station.

Basic - Floor area(s) covered with standing water in dishwashing area.

Basic - Food stored on floor. -Observed cases with drinking water, bread crumbs and sauce stored on floor next to walk in cooler. -Observed cases with various food items stored on walk in cooler floor.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on dry storage floor.

Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not labeled.