SAVORES #2

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

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. 2 new hires Printed and employee reporting agreement form, employees signed Corrected On-Site

Basic - Equipment in poor repair. Torn / missing gasket on cook line drawers

Basic - No handwashing sign or paper towels provided at a hand sink used by food employees. Front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets need cleaned on cook line coolers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over soup Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back prep area hand sink Corrective Action Taken

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. Torn gaskets on cooler drawer. Operator has replacement Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200+ppm. Operator added more water

Intermediate - Handwash sink not accessible for employee use at all times. Cup and spoons in both hand sinks Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All paper towel dispensers

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cook line

Basic - Equipment in poor repair. 2 broken coolers not in use Torn gaskets on cook line drawers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill Fan on cooks line soiled in dust

Basic - Stored food not covered. Frozen steak in reach in cooler Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 0ppm. Operator remade and now test strips are turning blue. Advised to have eco lab look at sanitizer. Operator will use chlorine to sanitize. Made with chlorine and now reading 100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad and cabbage salad found at 65f. Operator threw away. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad and cabbage salad found at 65f. Operator stated in cooler overnight. Items were discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at found at 96f. Operator turned off 45minutes ago. Advised to reheat to 165f.

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. 2 new hires. Printed form for employees to sign. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand sink. Operator fixed. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reading 61f.

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler at front counter Corrected On-Site

Basic - Plumbing system in disrepair. 3CS drain leaking into bucket. Operator has work order in place.

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

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