HUGHS CATERING

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Charcuterie board Employee removed board from sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as degreaser Chef labeled spray bottle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed item. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food cart blocked hand washing sink. Chef removed Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips Operator needs chlorine test strips.

Basic - Food stored on floor. Observed packages of cubed mangoes in plastic container on walk in freezer floor. Chef elevated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in contact with brown sugar. Chef removed. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Chef discarded and made sanitizer solution. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 Ppm. Operator diluted solution chlorine 50 Ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in white sugar,brown sugar,rice. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup of coffee on prep table. Employee removed cup and also advised to sanitize area

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Operator states freezer broke down previous day. Operators in the process of transferring food to new trailer freezer until main freezer can be repaired

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded and replaced with sanitizer solution Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator setup sanitizer bath to be used after running through dish machine. Warning - From follow-up inspection 2021-07-22: Operator spoke with manufacturers and was advised dishwasher is chlorine based. Chlorine observed at 0ppmObserved same Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2021-07-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-07-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table Warning - From follow-up inspection 2021-07-22: Observed same. Operator discarded open bottle of water. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Ceiling throughout storage area leaking Warning - From follow-up inspection 2021-07-22: Observed same Time Extended