LITTLE MIKE'S

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink Quaternary sanitizer reading 0 ppm. Advised operator to set up triple sink and sanitize until the sanitizer dispenser is repaired. Operator set up triple sink reading 100 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on stove - fresh garlic in oil (82F - Cold Holding). Per operator item was held out for less than four hours ago. Operator placed item in freezer to quick chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen preparing area ,bowl with no handle used to dispense salt. Operator removed during inspection. Advised operator to used scoop with handle. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed in dry storage area , bucket of flour on floor. Operator elevated during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed opposite cook line , single service to go containers on shelf not inverted. Operator inverted during the inspection. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Operator probe thermometer soiled. Operator cleaned and sanitized 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 big 6 with operator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (85F - Cold Holding) sitting out at room temperature on top of stove. Per employee held out of temperature on stove since last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (85F - Cold Holding) sitting out at room temperature on top of stove. Per employee held out of temperature on stove since last night. See Stop sale. Explain product has to be 41F or less and suggested to place on TPHC .

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. New employee started three weeks ago. Carlos Castillo

Basic - Soiled dry wiping cloth in use. Observed employee using soiled dry wiping cloth to wipe down cutting board.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced sausage (53F - Cold Holding) open flip top at pizza station. Per operator less than three hours. Operator closed flip top. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed box of single serve containers stored on storage floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bulletin to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Mozzarella cheese at pizza station.

Basic - Food stored on floor. Observed plastic containers of frying oil stored on the floor in hallway opposite storage area.

Basic - Soiled dry wiping cloth in use on pizza station cutting board.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in the mop bucket.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface (cutting board at Pizza station) soiled with food debris.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for pizza by the slice. Provided operator with TPHC form. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in powdered sugar. Observed plastic bowl in container of granulated sugar. Observed plastic cup with no handle in container of flour. Operator removed container. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. Operator inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep station- observed container of flour and seasoning with no labels. Operator labeled. Corrected On-Site