CARROT EXPRESS

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

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Observed Raw avocado not washed prior to preparation.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and cup stored on prep table in kitchen area. Advised manager and she removed. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over plant based patties. Manager rearranged. Corrected On-Site

Intermediate - Observed Two-compartment sink used for warewashing due to 3 compartment sink removed.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Manager instructed employee to remove from line and wash. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area. Repeat Violation

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

Basic - Food stored on floor. Observed cases of water being stored on floor. Repeat Violation

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

Basic - Single-service articles improperly stored. Observed case of 2 oz cup tops being stored on floor behind front counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning - From follow-up inspection 2024-07-22: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-07-22: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed case of oranges on floor in kitchen area. Warning - From follow-up inspection 2024-07-22: Basic - Food stored on floor. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area. Repeat Violation

Intermediate - No soap provided at handwash sink. Located in warewash area. Repeat Violation

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

Basic - Ceiling tile missing. Located above walk in cooler. Repeat Violation

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

Basic - Food stored on floor. Observed case of oranges, oil and container of sauce being stored on floor. Chef moved to shelf. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Located in ware wash area.

Intermediate - Required employee training provided by National Registry of Food Safety Professionals employee training program and operator unable to provide original certificate for employees trained.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table next to stove.

High Priority - Employee touch raw chicken and then handled utensils without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored on top of water in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey being stored on top of raw salmon. Located in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wraps at 78F - Cold Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chicken wraps at 78F - Hot Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice at 91F - Hot Holding. As per manager rice had only been in rice cooker for about an hour.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken wraps at 78F - Hot Holding and located on prep table. As per manager wraps or kept out of temperature for 3 hours then discarded. She also stated that wraps had on been out for about 30 but wraps had no time marking.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. Observed cases of oil being stored on floor under oven, cases of foods stored on floor in walk in cooler and cases of water on floor near back door.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor under prep table in kitchen area.