CARROT EXPRESS

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink as a dump 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 7 employees engaging in food preparation with no certified food manager present.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sauce.

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

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed vegan picadillo thawing at room temperature. Located on top of reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located behind 3 compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken being held on stem table 121°F - Hot Holding. Manager turned stem table up to make hotter. Corrective Action Taken

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 about 6 employees engaging in food preparation with no certified manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in granola and nuts.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various purses and phones being stored on prep table. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed case of cups being stored on floor in kitchen area. Manager moved to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw turkey patties thawing at room temperature. Manager moved to reach in cooler. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed cut eggplant being stored in thank you bags. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperature less than 135°F, white rice (109°F - Hot Holding); cooked salmon (107°F - Hot Holding). All were located on prep table. Chef moved to stem table. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink located in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out pitcher 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 at time of inspection and no certified manager.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of cooked quinoa.

Basic - Food stored on floor. Observed a case of lemons being stored on floor in front of juicer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 83°F and located on top of prep table. Chef discarded. Corrected On-Site

Basic - Single-service articles improperly stored. Observed case of utensils being stored on floor behind front counter. Manager moved to shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.