DENISE'S KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over fully cooked sausage. Eggs moved. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At grill station. Egg returned to refrigeration Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, butter (70°F - Cold Holding); creamer (70°F - Cold Holding). Items stored at room temperature on counter. Items out of refrigeration for less than three hours. Items returned to refrigeration to chill and cold hold At grill station, Grill station- ; pooled eggs (67°F - Cold Holding). Item being held at room temperature next to grill. Item placed in ice bath to chill and cold hold Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cookline range

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored inside reach in cooler at front counter. Item removed. Corrected On-Site