BLIND MONKEY CATERING

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of soup located in Walk In Cooler. Employee discard item

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. Bag of onions on floor in Walk In Cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese ; (60F - Cold Holding) held less than 2 hours ago on top 3 door cooler next to toaster under no temperature control for food safety by front counter. Operator moved to reach in cooler to quick chill. Suggested using TPHC. Corrective Action Taken Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Wiping cloth at 200ppm chlorine by front counter. Operator removed to 100ppm chlorine Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gary needs training

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 75F at hand wash sink by front counter front.

Basic - Equipment in poor repair. Gaskets torn or in disrepair in beverage air reach in freezer opposite steam table by front counter. Repeat Violation

Basic - Ice buildup on floor and behind cooling equipment inside walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65F cold holding held less than 4 hours ago under no temperature control for food safety on prep table by front counter., Operator moved to reach in Cooler to quick chill. Suggested using TPHC. Turkey 50F cold holding less than 4 hours ago inside cold holding unit in front counter. Container filled above line mark. Operator removed excess Turkey and moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine. Operator remade to 100ppm chlorine. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area. Operator provided Corrected On-Site

Basic - Shelf with rust that has pitted the surface next to ice machine in prep station.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn or in disrepair in beverage air reach in freezer opposite steam table by front counter.

Basic - Hand washing Sign provided at a hand sink used by food employees in employees restroom not visible.

Basic - Tomato sauce container lid cracked or broken inside walk in cooler. Operator discarded lid Corrected On-Site

Basic - Twenty (20) foot-candles of light not provided inside walk in freezer where foods are stored. Observed light provided via extension chord. Per operator, electrician is notified.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator unaware license expired. Owner contacted and paid during inspection. Confirmation #218318544. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot well sausage gravy (118°F - Hot Holding). Container not fully in contact with hot water bath. Manager removed gravy to reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in back prep kitchen at 200ppm chlorine. Manager had bucket remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink by 3 compartment sink. Manager put out new soap bottle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rubber gloves in hand sink by 3 compartment sink. Chef removed gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by laundry area and in back prep area by 3 compartment sink. Chef replaced paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License current in system.

Basic - Floor area(s) covered with standing water. On floor around mop sink in cleaning closet. Employee began to mop up water. Corrective Action Taken

Basic - Food stored on floor. Container with packaged raw meat on floor. Employee moved container onto shelves. Corrected On-Site