YAK AND YETI RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food carts are soiled.

Basic - Floor area(s) covered with standing water.Dishwashing area.

Basic - Unwashed tomatoes stored over ready-to-eat garlic in walk in cooler. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lettuce mix is covered while cooling.Lettuce mix transferred to blast chiller. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Bottom of toaster has a residue build up. Residue build up surrounding coffee nozzles.

Basic - Clean bowls not stored inverted or in a protected manner.Expo station. Corrected On-Site

Basic - Lettuce not washed prior to preparation. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Exterior and bottom of skillet have a residue build up

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer walk in cooler door.

Basic - Old food stuck to clean dishware/utensils.

Basic - Sanitizer wipes stored next to gloves at the top of the dishmachine area. Corrected On-Site

Basic - Ice buildup in reach-in freezer on QSR side

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scrambled egg container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over bulk milk in dairy walk in cooler 2) raw calamari over cooked surimi in produce/ meat walk in cooler Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine needs hose replaced

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,47 f held less than four hours transferred to reach in freezer for a quick chill. Afterwards,38 f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Ice tea holder is soiled. Spider strainer has a residue build up. Milk nozzles and icee machine nozzles have a residue build up around the surrounding areas. Bun toaster is soiled.

Basic - Cleaned and sanitized spoons not properly stored.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build at top back of fryer cabinet. Build up of black like substance by the dishwashing area and by hot prep table. Outside of rice cooker is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of rice cooker is soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior of rice cooker has a residue build up.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at the bar area. Corrected On-Site

Basic - Unwashed mushrooms stored over ready to eat lettuce in walk in cooler.. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,200 ppm. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee rinsed knife and placed on knife rack. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is soiled at the breakfast station. Mixer head is soiled in kitchen. Sprayer hose is soiled at dishmachine area. Dish storage racks are soiled in kitchen. Milk nozzles and surrounding area are soiled at servers station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Vents soiled throughout the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of fryer cabinets at cooks line.Outside steamer kettle has a residue build up in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw bacon stored over cut tomatoes in the walk in cooler. Corrected On-Site

Basic - Green onion not washed prior to preparation in kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fryer chute at the back of the fryer has grease build up at the cooks line.Walk in cooler curtains have a residue build up.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice scoop holder is soiled at the servers station.Interior of rice cooker has a residue build up.

Intermediate - Spray bottle containing toxic substance not labeled.Peroxide stored at the servers station. Corrected On-Site

Basic - Single-service articles improperly stored.Lids at the servers station. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jose Vargas.

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

Basic - Basket with rust that has pitted the surface. Corrected On-Site

Basic - Clean utensils not stored inverted or in a protected manner.Bar area. Corrected On-Site

Basic - Green onions not washed prior to preparation. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside rice cookers.