EVOS CARROLLWOOD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cherry tomatoes and tortillas in walk in cooler at time of inspection. Operator moved eggs. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on plastic shield inside ice machine bin at time of inspection

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened water bottle stored on shelf next to cans of mandarin oranges over prep table. Operator removed drink during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer around the door and to the left when you walk in.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding make table main prep line Cold holding : steak burger 45 f

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 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. Manager signed and some employees signed next routine inspection Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on prep table employee removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. 3 employees eating in preparation area

Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind shelf in walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Cooked onions cooked corn cooked four hour time mark started at 12:30 pm operator time marked items. sweet potatoes not time mark operator identified time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook salmon 122 f re heated to 145 f Commercially processed. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By walk in freezer

Basic - Ice buildup in reach-in freezer.

Basic - Light shield damaged/in disrepair. Above dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine exterior of nozzle sides soiled.

Basic - Single-service articles improperly stored. Togo straws in boxes on floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat tortilla wraps.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler make table Cooks line holding veggie burger 60 f operator moved to reach in freezer. 2nd temp 43 f at 3:30 pm Cold holding holding reach in cooler make table cooks line veggie burger 60 f operator moved to reach in freezer. 2nd temp 52 f at 3:30 pm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: French fries 80 f operator reheated to 90 f Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Standing water in bottom of reach-in-cooler. On make table reach in cooler on cooks line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Plan based patties raw 51 f cooked beef 51 f advised to put in freezer to rapid cool .2nd temp at 3:56 all went down to 43 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: French fries at 78 f re temp to 165 f operator re heated fries. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Observed employee print inspection and post. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Employee drink next to strawberries in walk in cooler shelf observed employee remove during time of inspection. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed on prep line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing buckets with chlorine tested 200+ ppm. Operator doesn't have chlorine test kit, then remade sanitizing buckets with quaternary ammonium, tested at 200 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup stored with crumbled blue cheese in the food container at walk-in cooler. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not identified and not segregated stored in walk-in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working with food with no hair restraint. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to ice machine in the kitchen. Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Open dumpster lid. Shared dumpster. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator discarded mop heads at time of inspection. Corrected On-Site Repeat Violation