SUNSHINE SEASON FOOD FAIR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained.

Basic - Drain cover(s) missing.Dishwashing area. Corrected On-Site

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

Basic - Hole is on wall by dish machine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled by three comp sink area. Residue build up surrounding the drink nozzles.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 4/14/25.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Lemons in front line area. Corrected On-Site

Basic - Sanitizer bucket stored next to carry out containers at front line area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding the drink nozzles and ice nozzles.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired 1/24.

Basic - Dishmachine not working.Operator is washing ,rinsing and sanitizing all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Encrusted baking pan in kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance by dishwashing area, Residue build up on the exterior of food storage containers.

Intermediate - Operator is not properly marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Teriyaki sauce.

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 - Wall soiled with black like substance by the three comp sink area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice nozzle is soiled at employee drink station.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not at employee handwash sink.Water,75 degrees f at dishwashing area.Afterwards,120 f. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Operation discarded cutting boards. Corrected On-Site

Basic - Dishmachine not washing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Technician is on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking at the dishwashing area is soiled. Gaskets are soiled at the cooks line.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is soiled in kitchen.Ice nozzle is soiled in the dining room.

Basic - Shelf is in poor repair at the dishmachine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice nozzle has a build up,in the surrounding area.Mixer head is soiled in kitchen.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Raw tuna at the front line area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Dishwashing rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dishwashing area has a build up of black like substance.