3 NATIVES PALM CITY

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm);operator changed the solution container ; fixed to 200 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- at three compartment sink

Intermediate - Food-contact surface soiled with mold-like substance- cutting boards at reach in coolers;

Basic - Cutting board has cut marks and is no longer cleanable- at reach in coolers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table ; removed Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Fantastik cleaning spray stored over honey in kitchen area. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf over triple sink: cut lettuce (66F - Cooling) at 9:27 since 7:30 - 67F at 9:44 At current rate of cooling product will not reach 41F within 4 hours. Operator returned product to cooler. Corrective Action Taken

Basic - Food stored on floor. Juice boxes and plastic bottled water stored on floor by register area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler soiled with food debris and beverage spills.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F - Cooling) at 9:35 since 3/6/24 Observed at tall reach in cooler in kitchen. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F - Cooling) at 9:35 since 3/6/24 Observed at tall reach in cooler in kitchen. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (46F - Cold Holding) - Observed in plastic container resting above cold pans at flip top cooler.; cut kale (46F - Cold Holding) - Observed in opened original commercial packaging above cold pans at flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Operator placed inside bottom portion of flip top cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with splitter attached. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For surface cleaner sanitizer RTU used to sanitize counter tops.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with cut field greens inside ziplock bag at reach in cooler, prep kitchen. Per operator, used to absorb moisture. Operator removed paper towel. Advised operator to use deli paper instead. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over tubs of acai at reach in freezer in prep kitchen. Raw chicken not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter added to hose connection at mop sink, hose attached with No vacuum breaker.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employe with watch hand,in food at prep area- oper removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - tuna salad 46-50F cold holding- food not prepared or portioned today- out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrected On-Site

Intermediate - Food manager certification expired. 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 probe thermometer provided to measure temperature of food products.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by front prep areas - no hot water 84F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cups inside container with granola and coconut flakes at dry storage area- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over food at dry storage rack- operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over food at dry storage area- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at flip top cooler- operator removed. Corrected On-Site