COMPASS ONE LLC

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing properly high temperature sanitizing dish machine only reaching 142F, operator has 3 compartment sink set up and is sanitizing dish ware in 3 compartment sink, operator stated that dish machine in the process of being repaired at time of inspection. 3 compartment sink set up quaternary solution at 400ppm. At 120 F Warning - From follow-up inspection 2024-09-30: Observed parts are in for the dishwasher repair however due to Hurricane Helene repair person was unable to complete the repairs. 3 compartment sink is set up and quaternary sanitizer solution is at 175ppm. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers on front service line soiled with food debris. - From follow-up inspection 2024-09-30: Observed gaskets on reach in coolers on front service line soiled with food debris. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing properly high temperature sanitizing dish machine only reaching 142F, operator has 3 compartment sink set up and is sanitizing dish ware in 3 compartment sink, operator stated that dish machine in the process of being repaired at time of inspection. 3 compartment sink set up quaternary solution at 400ppm. At 120 F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers on front service line soiled with food debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on wrap station not wash hands before putting on gloves. Spoke with Chef about employee training to properly instruct cooks regarding hand washing Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham, chicken, and sliced tomatoes at 58 degrees on wrap station. The chef discarded sliced ham, chicken and sliced tomatoes. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed chef Time As Public Health Control Paperwork for sliced ham, pizza slices, chicken and cut tomatoes. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stored without properly air drying, evidence of water.