GUTHRIES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 60F on counter at cook line at 2:00. Per manager held since 1:00. Employee stored coleslaw in ice during inspection. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead flies in fly trap above food storage. Manager began to cover fly trap with plastic during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris in walk in freezer.

High Priority - Displayed food not properly protected from contamination. Observed buns in package with hole torn in package for use not covered for protection. Manager covered buns properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles 409 hanging on hand sink in server area and kitchen area. Manager moved spray bottles to proper storage area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pad in hand sink in kitchen area. Manager removed scrub pad from sink. Corrected On-Site

Basic - Food stored on floor. Observed soda box stored on floor next to drink area in back kitchen area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed carton of milk not date marked. Per employee milk was delivered approximately one week ago, opening date unknown. See stop sale.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed carton of milk not date marked. Per employee milk was delivered approximately one week ago, opening date unknown. See stop sale.

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 with a printed written bodily fluid clean-up procedure.

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. Observed no proof of compliance for newly hired employees to report illness. Provided operator with a printed Employee Illness Form.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately twenty dead flies in fly trap above food storage in kitchen area. Per employee discussed plans to remove fly trap with operator.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled with food debris.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on shelving racks soiled with dust/food debris next to dish area and mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust and mold-like substance on ceilings sealing in ice machine next to drive through window.

Basic - Working containers of food removed from original container not identified by common name. Observed four buckets of powder-like substances unlabeled. Employee identified and labeled substances during inspection as: accent, flour, poultry, and salt. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed milkwash and coleslaw sitting out at room temperature since 2pm with no time mark.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Victoria McNab.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed division provided form for written procedures not completely filled out.

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.