THE SALTED FRY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Cole slaw dressing in reach in cooler. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. White cutting board on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with fryer oil pan. Operator removed. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email time plan to operator. Operator printed and filled out. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid at hand washing sink.

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

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor at three compartment sink.

Basic - Food stored on floor. Soda boxes on floor at soda machine.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets in the kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per over more than four hours. Cole Slaw (61F - Cold Holding); Cut tomatoes (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per over more than four hours. Cole Slaw (61F - Cold Holding); Cut tomatoes (51F - Cold Holding)

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500 +++ operator changed water rechecked 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Repeat Violation

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table. Operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Box of cups. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -Interior of fryers - white cutting board on make line.

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked with oil filtering machine. Corrected On-Site

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook preparing food Corrected On-Site

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

Basic - Equipment in poor repair. - gasket on true cold holding unit in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave Corrected On-Site

Basic - Light not functioning. - 3 light fixtures in hood system

Basic - Storage area not maintained clean and organized.

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to food under prep table. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - paper towels in hallway

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - mushrooms stored over deli meats Corrected On-Site