FRESH FIRST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk inside true reach in cooler at cook line. Operator properly stored. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed big 6 poster to operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on dry storage shelf, above various food product. Operator properly stored. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment sprouting seeds or beans without an approved variance from the Division of Hotels and Restaurants. Observed establishment sprouting lentil beans and chickpeas without an approved variance. Emailed operator contact information for special process approval. Corrective Action Taken - From follow-up inspection 2023-09-07: Operator turned in application to dbpr; Awaiting response. Time Extended - From follow-up inspection 2023-09-18: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee returned to line and put on gloves without washing hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary reading 0ppm. Using sanitizer solution that should not be diluted. Sink remade using chlorine to correct 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, portioned raw chicken sausage and raw chicken burgers above containers of cut mango and cases of strawberries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back prep table container house hot sauce (68F - Cold Holding). Per employee out of cooler at 10:00am. Employee returned to walk in to rechill. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. New owner provided proof of food manager class taken and exam scheduled. Corrective Action Taken

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.

Basic - Bowl or other container with no handle used to dispense food. Multiple plastic cups in bulk containers of different dry ingredients.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water by hot plates opposite cold line and at end of cook line by griddle. Employee dumped water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth on counter by juice machines.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. Sanitizer solution not designed to be diluted. Corrected On-Site