SYLVIA'S KITCHEN 1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over carrots. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 56°F cold holding at prep area in kitchen. Repeat Violation Admin Complaint

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water knob at hws in bathroom inoperable. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed hand washing sink being blocked by trash can.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at hand washing sink- observed mop wet nesting on the floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cabbage (105-110F - Hot Holding) on flat top grill in kitchen. -Observed cooked pork (120F - Hot Holding) in food warmer behind front counter in kitchen. Person in charge states hot holding less than four hours, instructed to reheat all foods to 165 F.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Observed no hot water provided for hand wash sink in guest/employee restroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed utensil in standing water 78 F, instructed employee to dispose of water for compliance. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled behind food preparation table in kitchen. -Observed hole in wall behind shelf holding clean dishes in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw beef in Avantco reach in cooler in service area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (47°F - Cold Holding) in prep table in kitchen. Operator placed in walk in cooler for quick chill. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) Observed handwash sink with no soap. 2) Observed handwash sink with no paper towel. Operator provided provided.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Observed case of vinegar on floor under prep table in kitchen area. Operator elevated.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in coolers in dining area with no locks.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in clear container on cookline with no label.