STAMPEDES

High Priority - Live, small flying insects found Observed one live flying insect in kitchen. Observed one live flying insect at drink station.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed crab dip date marked 5-9 on line. Person in charge disposed of crab dip. Observed half of a gallon of opened milk date marked 5-9 in the bottom of reach in cooler. Person in charge disposed of milk. Observed corn in hotbox date marked 4-30. Observed spinach dip in hot box date marked 5-9 Observed white gravy in hot box date marked 5-9 Observed baked beans in hot box date marked 5-9

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed crescor hot box: green beans 0900 starting per person in charge (118F - Reheating) 1218; Brussels sprouts 0900 starting per person in charge (110F - Reheating) 1218 person in charge placed product on stove to rapidly reheat too 165F. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef in saba reach in cooler made two days prior to inspection per food employee missing date mark Observed cooked ground beef in deep freezer missing date mark.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one certification came from just ServSafe "orange" certification

Basic - Ceiling tile missing. Observed a ceiling tile missing in prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink cups at drink station stacked with visible moisture

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding is missing on cookline.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup in it.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in middle of cookline.