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High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ change of ownership management has not yet submitted application Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler by main prep table Raw beef and raw eggs over ready to eat milk Raw eggs over unwashed onions Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter under stove employee moved to freezer Cold holding: cook chicken 68 f cook pork 68 f cook beef 52 f 2nd temp. Cook chicken 43 f cook beef 43f cook pork 50 f Cold holding: sour cream 44 f moved to freezer 43 f Corrective Action Taken Priority: High Priority

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling salsa cooked below 135 f on prep table with no ice or chill stick. Employee moved to reach in cooler Corrective Action Taken Priority: Intermediate

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Priority: Intermediate

Intermediate - Observed: No handwash sink for employees. Hand washing sink by kitchen entrance not running cold or hot water. Priority: Intermediate

Intermediate - Observed: 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.provided for management to sign manager signed. Corrective Action Taken Priority: Intermediate

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic

Basic - Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by register slow draining. Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner.raw meat thawed in three compartment sink without running water. Operator placed water over meat Corrected On-Site Priority: Basic