OASIS CAFE ON THE GREEN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift, touched clean containers from dishwasher machine without washing hands. After instructed, employee washed hands. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of prepared food on Saturday and Sunday, no dated. Employee start placing date labels. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Two glass doors reach in cooler-cooler -In front of top kitchen entrance. Door handles and outer door of reach in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven- build up of grease and food debris

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two glass doors reach in cooler-in front of steam table. Soiled bottom shelf and inside gaskets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. American cheese (51F - Cold Holding), per operator food held less than 4 hours, observed double panel , employee removed one panel and add ice for a quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or hot water temperature thermometer. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per employee food made two days , container of marinara sauce, crab salad, potatoes salad. Employee placed date labels. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter- table cooler- -Tiramisu,tres leches dessert. Per manager, box open yesterday. -Lasagna, sliced chicken, prep on Monday. Employee placed labels. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or thermometer for hot water temperature.

Basic - In-use ice scoop stored on soiled surface between uses. Service station- ice scoop inside soiled sink, employee removed, to be wash and sanitize ice scoop. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips