SARIONE KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: cooked beef (53°F - Cold Holding). Cold held above fill line at top of reach-in cooler. Operator placed in bottom of reach-in cooler ambient temp 39°F to cool ambient cool during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display Area: cooked rice (66°F - Hot Holding Cooked 12pm temped 2:45pm); cooked beef (64°F - Hot Holding Cooked 12pm temped 2:45pm); cooked pork (67°F - Hot Holding Cooked 12pm temped 2:45pm). Operator placed all packaged meals in reach-in cooler/freezer to cool during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Scoops stored in handwash sink behind counter. Operator removed items from handwash sink and made accessible during inspection. 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.

Basic - Bowl or other container with no handle used to dispense food. In bulk rice in dry storage area. Operator removed no handle scoop from rice during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water. Operator discarded water and placed scoops for warewashing during inspection. Corrected On-Site