RICE MEDITERRANEAN KITCHEN / DOGHOUSE

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside HWS at ware washing area. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ana, Yeisy, Taily, and Camila working for more than 60 days with no training. Warning

Basic - Accumulation of debris inside warewashing machine. Observed at top of DM. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at both ware washing areas. Warning

Basic - Clean utensils stored between equipment and wall. Observed knives stored between 3CS and wall. Coached staff on correct procedure. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area near cook line. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch. Warning

Basic - Equipment in poor repair. Observed RIC across fryers being held by pavers, RIC gaskets under sandwhich presser, and cooling drawer gasket under cooking range at second cook line. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near bathrooms. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIC at dry storage area. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bacon at second cook line. Scoop was removed. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan guards and gaskets soiled, and spray nozzle next to DM soiled. Warning

Basic - Open dumpster lid. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at bottom of RIC under sandwich presser. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line near rice machine. Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell on kitchen work tables.

Basic - Soiled dry wiping cloth in use. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided information to person in charge.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test kit completely packaged and new.

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. Provided form to operator.

Intermediate - Expired quaternary chemical test kit on 06-2020 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rice warmer next to hand washing sink at kitchen entrance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 56F.

Basic - Cutting board has cut marks and is no longer cleanable. Observed near walk in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic container at drain boards by dishwasher machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign on any hand washing sink. Repeat Violation

Basic - Single-service articles improperly stored. Observed single service lids stored on floor at front counter.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler by end of cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed underneath 3 compartment sink by dishwasher.

Basic - Cutting board has cut marks and is no longer cleanable on cook line at make bar and near 3 compartment sink. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees near cook line.

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. Provided to operator. Operator printed and posted. Corrected On-Site

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. Provided form to operator. Operator printed and signed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink near front service station soiled. Observed reach in cooler fan cover soiled. Observed hood filter soiled.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking from ceiling in ware washing area.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Basic - Food stored on floor. Observed boxes of vegetables on kitchen. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.