TREELION

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Kitchen: bleach mixed and soap for sanitizing tables. Employee prepared during the inspection. Discussed with the operator and discussed the solution. Operator prepared chlorine solution. Corrective Action Taken

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. Discussed and emailed form. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator Mary has been hired for more than 60 days.

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.emailed form. Corrective Action Taken Repeat Violation

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink in the back kitchen. Corrected On-Site

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed operator holding a infant baby in the prep area, and front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense flour and rice stored in the bins in the back dry storage area.

Basic - Drain cover(s) missing at the mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with a dangling bracelet while prepping food.

Basic - In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit. Observed knives, tongs, and spatulas in dirty water. Discussed with the operator , operator discarded the water and placed clean Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed purse in the back dry storage room on top of cans of sauces. Advised operator to buy container with employee only label.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with heavy grease. Observed reach in cooler in the kitchen with soiled gaskets. Repeat Violation

Basic - Observed back dry storage area and front counter not maintained clean and organized.

Basic - Observed ice buildup in deep reach-in freezer. In the kitchen.

Basic - Observed in-use wet wiping cloth/towel used under green cutting board. Corrected On-Site

Basic - Observed sauce stand up reach-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the mop bucket next to the mop sink.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen: bleach mixed and soap for sanitizing tables. Employee prepared during the inspection. Discussed with the operator and discussed the solution. Operator prepared chlorine solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasoning with no name label and multiple bottles of different oils with no name label.

High Priority - Nonfood-grade bags used in direct contact with vegetables in the tall reach in cooler, closest to door.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed multiple (65) assorted juices: sorrel, pine ginger, mauby, coconut water, moringa and sour soup made on site not labeled with warning notice, and /or establishment information on juice bottle, located in the front counter reach in cooler. Warning

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.