U R BOWL

Intermediate - Handwash sink used for purposes other than handwashing. Scouring pads in sink.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Food stored on floor. Boxes on floor in back kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Container of medicine improperly stored. In area with food service items. Properly stored during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over boiled eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba at 58°F, Less than 4 hours per operator, put in cooler during inspection. Corrective Action Taken

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.