CARROT EXPRESS

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the prep table in the kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled. Fan covers soiled inside the walk in cooler Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up a soiled gloves from floor, and proceeded to get new gloves without wash hands. Coach employee to wash hands hands before put new gloves.

High Priority - Employee washed hands with no soap. Observed employee washing hands at three compartment sink without soap.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (128F - Hot Holding); rice and beans (123F - Hot Holding)at steam table front counter, as per manager prepared less than 1 hour. Manager took to be reheated. Recheck steam table; cooked chicken (168F - Hot Holding); rice and beans (163F - Hot Holding). Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand at three compartment sink. Coached employee to wash hands at hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stored at prep table across cook line.

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by front counter. Manager provided. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted across cook line. Employee inverted. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup with coffee at front counter by SS cups. Employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee personal food stored inside reach in cooler front counter by salad station prep area. Employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist watches while preparing food. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plates across cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided by email. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled stored above dishwasher. Employee labeled. Corrected On-Site Repeat Violation

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 by email.

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/ Observed six food employees while preparing food on duty with no manager present.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand sink at front counter. Running water for 2 minutes at 78 °F.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic containers stored above dishwasher machine not inverted. Operator inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted. Provided by email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink front counter near coffee area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean plastic containers stored above dishwasher area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils stored above dishwasher area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service not inverted stored at front counter. Operator inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze plastic bottle with oil not labeled stored at cook line.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed pH Chemical kit used for Quaternary sanitazer.

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/ Manager arrived during inspection. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water on shelves next to quinoa container inside walk in cooler. Manager removed the water. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary solution at Triple Sink (Quaternary 500ppm). Manager began to dilute solution. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter prep cooler diced tomatoes (51F - Cold Holding). As per cook since overnight. Cook discarded tomatoes.

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/ Observed 4 employees engaging in food preparation. Certified manager arrived during inspection. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at front counter next to hand wash sink, employee preparing sauce cups. Employee removed cups from splash zone of sink. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler, packages of tuna. Cook began to cut open during inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at entrance of front counter, employee bag stored on to go trays and napkins.

Basic - Food stored on floor. Observed at rear prep area of kitchen, a plastic gallon of cooking oil stored on floor. Manager removed and stored on shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave in kitchen area.

Basic - Old labels stuck to food containers after cleaning. Observed in rear kitchen reach in coolers old labels on containers.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink at kitchen, hot water faucet broken.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup with coffee under prep table next to clean bowls at front counter. Manager discarded coffee cup Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed inside walk in cooler.

Basic - Food stored on floor. Observed vegan picadillo stored on walk in cooler floor. Also potato chips boxes stored on the floor. Manager stored food items six inches above the floor. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at preparation station.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink. Manager printed sign and posted at hand sink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed over ice machine at front counter.

Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler at preparation area.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed inside walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed hot water pipe leaking under hand wash sink at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation station not stored on sanitizing solution.

High Priority - Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored above unwashed cilantro in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing blender top in hand washing sink.

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/ Observed 6 employees engaged in food preparation with no certified food manager present. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, wallet, and AirPods all stored above food preparation area on cook line.

Basic - Floor area(s) covered with standing water. Main cook line.

Basic - Food stored on floor. Observed case of cucumber stored on floor in walk in cooler.

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled in front counter display cooler.

Basic - Soiled dry wiping cloth in use.

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed juice shots at front counter only stating ingredients, no address or date of production. Repeat Violation Warning - From follow-up inspection 2022-02-15: Observed juice shots at front counter stating ingredients and date of production, however does not have address on label. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2021-10-11: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on microwave handle. Warning - From follow-up inspection 2021-10-11: Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on microwave handle. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed Hand washing sink in back prep kitchen with pipe not connected properly. Warning - From follow-up inspection 2021-10-11: Plumbing system in disrepair. Observed Hand washing sink in back prep kitchen with pipe not connected properly. Time Extended