POWS PLACE 1

Basic - Open dumpster lid on east end of building. Person in charge closed lid. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed in sanitizer bucket on sandwich make station Sanitizer Bucket (Quaternary 000ppm); Person in charge filled bucket with fresh sanitizer and Sanitizer Bucket (Quaternary recheck 300ppm) Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on sandwich make station line reach in cooler soiled gaskets.

Basic - Single-service articles not stored inverted or protected from contamination. Observed in back kitchen area single service bowls not inverted. Person in charge inverted bowls. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint and washed hands. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with wrist watch. Person in charge had him remove watch and wash hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in front kitchen area. Person in charge had him put on a hat and wash hands. Corrected On-Site

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/

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use food service tong in standing water at the meatball station in less than 135°F water. Educated Person in charge on in use utensil storage. Person in charge removed soiled utensil.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee doing food preparation and no hair restraint. Stopped employee and explained proper protocol for hair restraint. Employee put on hair restraint and washed hands. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed single service items stored on floor in dining area. Manager removed from floor. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on sandwich make station put on gloves no Handwashing. Operator explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

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

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled chemical bottle by 3 bay compartment sink. Manager labeled chemical bottle. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed on sandwich make station employee no beard guard. Manager gave employee beard guard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees on sandwich make station no hair restraint. Manager gave employees hair nets. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed Soiled wiping cloth on the sandwich make station. Manager removed cloth. Corrected On-Site