CHEF LOVE SOL CUISINE

High Priority - Live, small flying insects found. Two flying insects on mobile trailer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders stored over raw pork chops in reach in cooler. Employee proper stored food items. Raw shrimp stored over French fries in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni salad (45F - Cold Holding) per manager the macaroni salad was brought from commissary 12 noon the manager put macaroni salad in the freezer to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Two boxes stored on hand sink, employee moved boxes. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in standing water 110F

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in cooler, manager discarded beverage. Corrected On-Site

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Light missing in black fridge.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach-in freezer, plastic containers of raw chicken stored over open case of fully cooked turkey sausage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, egg (95F - Hot Holding). In warmer box at rear of unit, greens (102F - Hot Holding); mac and cheese (117F - Hot Holding); oxtail (114F - Hot Holding); rice (123F - Hot Holding). All items reheated to,above 165f. 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. Two employees present hired less than 60 days with no proof provided of employee responsibilities. Provided operator with DBPR form 5030-103

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At rear of unit, employee drink on case of togo bags.

Basic - Food stored on floor. At rear of unit, case of oil stored on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In sliver refrigerator freezer, ice build up on bottom of freezer section.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022 Operator went online during inspection and stated they renewed license. Inspection application has yet to show status change. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders in repackaged sealed container over raw swai in a repackaged sealed container. Operator corrected. 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. No written plan for cleanup of bodily functions. Provided written plan for operator to keep on file. 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. No proof of employees have been informed of responsibilities to report Heath issues. Provided printed employee agreement for operator to have employees sign. Employees signed agreement Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 92F. Operator emptied water. Corrected On-Site