THREE GIRLS

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 87F standing water. The operator placed the container with the utensils on the grill to raise the water temperature to 135F. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over hotdogs at Reach in Cooler. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board blocking the handwash sink. Operator removed the cutting board. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple spoons in water 87F at frontline. Operator removed the water. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe chlorine sanitizer over 200ppm on test strip. Corrected to 100ppm by remixing the ratio of water and chlorine. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing expiration date on the foodhandler training certificate. Operator completed the document. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the handle of cold holding unit. Operator cleaned the handles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean with debris on blade.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not on unit during time f inspection

Basic - No copy of latest inspection report available. Observed last inspection not on unit during time ofinspection

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. Observed a open package of hotdogs at Reach in Cooler. Operator date marked the food item. Corrected On-Site

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.

Intermediate - No soap provided at handwash sink. Observed at handwash sink. Operator replaced the soap. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution over 200ppm at sanitizer container. Operator corrected to 100ppm by remaking the sanitizer solution to the proper and safe ppm of 100. 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.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator able to provide by the end of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over hotdogs. Operator switched the food items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at Reach in Cooler handles.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cash drawer in front of handwash sink. Operator removed the cash drawer. Corrected On-Site

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