DORY EVENT CATERING & PARTY RETNAL

High Priority - Raw animal food stored over or with unwashed produce. Observed raw bacon over unwashed produce in prep area true cooler. Operator properly stored bacon Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee bathroom no hand wash sign

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky tape over back door with buildup of dead flies.

Basic - Insect control device installed over food preparation area/storage area. Electric insect control device handing on front of storage rack above clean pans. Manager moved device to opposite wall with nothing beneath. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at back of kitchen very slow draining.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked fish inside 3 door cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Raw shelled eggs stored over unwashed produce in 3 door reach in cooler at front counter. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

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 procedures to manager.

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/. Lourdes Valbrun certification expired on 6/13/2023.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 3 days ago inside true reach in cooler in kitchen not date marked. Operator dated Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Clean bowls stored inverted or in a protected manner in ware washing area. Operator inverted Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

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. Poster provided and explained Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line, blocked by a table, Employee moved the table Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Identified dough proofing in to-go bag.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Upon arrival informed operator the license had expired. Operator immediately went online and corrected. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Identified commercially packaged salmon filets over unwashed red and green peppers. Operator moved salmon below to a better location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Identified bottle of glass cleaner and bottle of leather cleaner stored under a prep table in contact with unwashed melons. Operator removed all chemicals from area and placed under three compartment sink. 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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Identified pastas which had been cooling since 2:00 in the two door reach in at 73° at 3:45, unit was over loaded minimizing airflow, ambient temperature in unit was 73°. Moved pastas to reach in freezer to rapid chill and avoid a possible stop-sale.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Identified on all three refrigerator/freezer reach in 7nits in kitchen. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef placed in sink left at room temperature with no running water. Operator turned on cool water. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle containing pink solution, employee labeled as degreaser. Corrected On-Site