DATE AND THYME

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper procedure.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table at kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler near the handsink at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed wall soiled behind handsink at kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade tomato sauce dated on 08/13 at walk in cooler. Corrected On-Site

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/

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with sanitizer not labeled inside kitchen. Operator labeled spry bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf over three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks faces up over three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil not labeled inside kitchen. Operator labeled bottle. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer Bucket (Quaternary 400+ppm). Manufacturer recommends 200-400ppm. Observed strip blue exceeding 400ppm. Operator emptied sanitizer solution

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from prep table soiled/ stained.

Basic - Equipment in poor repair. Handles on reach-in cooler and reach in freezer in kitchen in disrepair. Also, spatula on clean storage shelf partly burned

Basic - Raw fruits/vegetables not washed prior to preparation. Raw fruits/vegetables not washed prior to preparation. Sliced avocado in reach-in cooler across from stove not washed prior to cutting. Sticker still adhered to avocado.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen near three compartment sink.