SAVOUR FIRST CHOICE CATERING

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic pipe and tiles blocking handwashing sink next to walk in freezer. Operator removed pipe and tiles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed eyeglasses stored on shelving in dry storage. Operator removed glasses. Corrected On-Site

Basic - Floor area underneath shelving in dishwash area covered with standing water.

Basic - In-use ice scoop stored on top of ice machines between uses.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of grease/food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stub brushes and sponges stored in right side hand wash sink at coffee station. Educated operator on importance of hand wash sink only. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink restroom.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Single-service articles not stored inverted or protected from contamination. Cups near coffee station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 50F cold hold, lobster stuffing 51F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish wash area blocked by mop and mop buckets.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice packs stored in hand wash sink next to walk in freezer. Educated operator on importance of hand wash only. Operator removed ice packs. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen bread/bagels stored on floor in walk in freezer. Observed boxes of squash and vegetables stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet behind establishment.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator written procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed colander stored in hand wash sink in dishwash area. Operator removed colander. Corrected On-Site

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. Operator completed form. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed containers of sauce stored on floor in walk in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-21: Observed No proof of required state approved employee training provided for any employees Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed box of raw shell eggs stored over raw bacon. Operator placed raw shell eggs on bottom shelf. Corrected On-Site

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