INSPIRASIAN

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 poster to operator.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in recharge zone.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in cooler above ready to eat produce. Operator relocated to bottom shelf. 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. Observed buttermilk chicken, per operator marinated 26 hours. No date mark.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in flip top reading 30F when actually 41F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple pans, marinated chicken, cut beef, all prepared 24-36 hours prior with no date marks.

Intermediate - Spray bottle containing toxic substance not labeled. Observed no label on spray bottle of degreaser. Operator labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up on all refrigerator doors.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - No conspicuously located ambient air temperature thermometer in upright cold holding unit.

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. Emailed to operator

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 to operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over sauces in reach in cooler. Operator reversed. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, standing unit.

Basic - Stored food not covered. Observed for the krab rangoon filling located in the standing reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in 2 door reach in. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Plastic bottles of vinegar stored on floor. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw chicken stored above ready to eat sauces in 2 door reach in. Operator reorganized Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Manager posted Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use - batteries not working.