WILD THYME CATERING

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rebecca

Basic - Ceiling tile missing. Storage room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Packaged yesterday, Operator added time to label Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans in walk in cooler dated 3/11. Today is 3/20

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board grooved and stained. Operator threw away Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over salami in walk in cooler Corrected On-Site

Basic - Ceiling tile missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Dented/rusted cans present. See stop sale. Cheddar cheese sauce rusted. Can was discarded. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing ready to eat mozzarella/tomato skewers without gloves. Employee put on gloves Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage area in back room

High Priority - Toxic substance/chemical improperly stored. Bottle for cleaning dry erase board stored over dry goods Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced potatoes cooked 3 days ago

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In side storage area

Basic - Food stored on floor. Cases of bacon Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Toxic substance/chemical improperly stored. Spray degreaser on rack over TCS foods Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Au jus

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Food stored on floor. Lettuce in walk-in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in dry storage Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced tomatoes dated 6/22, today is 7/5. Operator threw away Corrective Action Taken

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.over prep table and grill

Basic - Food stored on floor. Kale in walk-in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer in store room

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. One employee with Servsafe all others with Safestaff. Servsafe is not an approved provider.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on several units were ordered and received only to find they are not the right size.

Basic - Food-contact surface not smooth and easily cleanable. Facility is changing out peg boards and still has one made of pressed board.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon/scoop in chicken salad. Corrected On-Site

Basic - Single-service articles improperly stored. Stereos and button cartridges stored over single service articles near reastroom door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep sink soiled with black.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advise to remix. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris can opener blade.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Double door stainless unit at cookline with ripped gasket. Repeat Violation

Basic - Food stored on floor. Box of potatoes on floor in walk in cooler.

Basic - Food-contact surface not smooth and easily cleanable. Peg boards hanging throughout facility. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters heavily soiled.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3-4 small tanks stored in dry storage area.