LIBERTY

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 tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with grease.

Basic - Working containers of food removed from original container not identified by common name. Salt pepper container not labeled. Operator labeled the container. 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 - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Ceiling tile missing at back storage area.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Discussed operator proper food preparation procedures and employee removed her watch. Corrected On-Site

Basic - Open dumpster lid.

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. In Reach in freezer; prepared reduced oxygen method frozen cooked beef not properly labeled. Operator labeled frozen cooked beef. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled under dishmachine. Operator labeled spray bottle. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Toxic substance/chemical improperly stored. WD 40 spray bottle stored with olive oil. Operator removed WD 40 spray bottle to chemical storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at under front counter and dishmachine.

Basic - Carbon dioxide not adequately secured at back of the kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled with mold like substance at near dishmachine.

Basic - Single-service food bowls stored next to chemicals at back of the kitchen. Operator removed bowls to proper storage. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is cooking pork via sous vide process without an approved HACCP plan. Discussed with operator the need for a HACCP plan. Provided email for submittal. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in storage / prep are.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed short rib broth one pound container in walk-in cooler. Past 7 days per operator. See stop sale.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand washing sink in bathroom at 85F.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid online. Corrected On-Site