BUSTERS HOBE SOUND

Intermediate - No chemical chlorine and QAC test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing soap not labeled on shelf next to triple sink. Operator labeled. Corrected On-Site

Basic - Accumulation of green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Knife magnet soiled with food debris, on cook line . Operator cleaned during the inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23

Intermediate - No QAC chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in bucket. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe chlorine sanitizer at 200+ppm. Operator correct to 100ppm. Corrected On-Site

Basic - Ceiling tile missing. Observe at cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test strips to test dishwasher Provided some Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

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. Dishwasher (Chlorine 0ppm) Operator switched to three compartment sink Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (45-50F - Cold Holding)in reach in cooler at cook line; as per operator food out of temperature for less than 1 hour; doors left open during lunch time; foods not prepared or portioned today; Operator moved to walk-in cooler to quick chill.

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/

Intermediate - No person in charge present during hours of operation. Owner walked in during the inspection Corrected On-Site

Basic - Food stored on floor- oil in the kitchen and bread in walk-in freezer Operator stored properly Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit- at cook line