FRESH KITCHEN

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Dishwasher drink then heading to prepared to touch clean dishes without washing hand .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (52F - Cold Holding); tomato cut (48F - Cold Holding). Operator stated that's been at the cooler less than 1 hour and he moved it to the cooler to cool down and bring a new pan at 41 f . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. teriyaki chicken (120F - Hot Holding) been at the table for less than 30 minutes operator reheat it to 182f. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area the one used to cut chicken and beef at .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f. Operator changed water to 182f. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. walk in cooler multiple unwashed vegetables stored over top ready to eat food .

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

Basic - Floor soiled/has accumulation of debris. Floor sticky throughout kitchen.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken 151f-cooking , operator replaced back to the grill second checked was 166 f . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steak at the drawer fridge the one under the grill . Operator moved the chicken . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The employee hand sink back of the house. Blocked with a convention oven .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink back of the house.

Intermediate - No soap provided at handwash sink. The employee hand sink back of the house.

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. Fausto-Steven-hussam-Mackenzie-Malayan-Nicolas.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the soda machine build up soiled .

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one of the employee grilled chicken no beard guard .

Basic - No handwashing sign provided at a hand sink used by food employees. The employee hand sink back of the house.

Basic - Standing water in bottom of reach-in-cooler. The small cooler bottom part the one have the pico on it .

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label. Warning - From follow-up inspection 2024-07-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Warning - From follow-up inspection 2024-07-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale.2 tomato paste cans.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched face, then apron with no hand wash. Inspector asked employee to wash hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Hand sink in cook line blocked by cart. Corrected On-Site

Basic - Employee preparing food in customer section of dining area.Employee packing cookies in dinning room area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee placing trays of broccoli into oven while wearing a watch and bracelets. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.Two employees preparing meat and broccoli with no beard guard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.cleaned plastic containers kept on prep area and over dm. Repeat Violation

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.Coffee drinks kept at grab and go cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fruit flying insect by the 3 compartment sink not touching any food . Observed another one live fruit flying insect at the back are not touching any food. Operator stated that they aware of the problem and they working on it and provided work order from ecolab . Next announcement visit per supervisor Randy Hicks .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes noodles at walk-in cooler( 44f-cold holding) second temperature (43f-cold holding). Operator stated that the temperature was good in the morning and they had trucks and the the walk-in cooler door was open for a while . Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding); second temperature (145F - Hot Holding Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. The make table salad . Operator discarded it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area by the dish washer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided to the operator. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (46F - Cold Holding). Manager placed in another unit to cool. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); manager placed on the grill to heat. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles from 3.25 hours ago at 2:24 (72F - Cooling) second temp at 2:55 72F. Manager removed lid to cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line 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. Yvaline

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Manager turned on the side to dry. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons with other washed and cut lemons. Manager removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding) Repeat Violation - From follow-up inspection 2022-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board . Manager added to wash to soak. Corrective Action Taken - From follow-up inspection 2022-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. On cook line. Blocked by oven. - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Manager turned on side. Corrective Action Taken - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove door. Staff removed. Corrected On-Site - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Manager added pans to wash. Corrective Action Taken - From follow-up inspection 2022-10-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ cut Kale (50F - Cold Holding). Manager placed in another unit to cool. Corrective Action Taken

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. Manager added time marking. Corrected On-Site Repeat Violation

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./ manager added a double bucket and put on the floor. Corrected On-Site