SALT AND STRAW

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Checked sanitizer bucket used 500ppm quat ammonia recommend to use correct concentration range from manufacturer 150ppm to 400ppm. Spoke to Manager must use correct concentration .

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed three plastic containers cracked on the ends

Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the walk in freezer floor underneath the storage shelves.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed wrong test strips for quat ammonia has sink and surface to use for three compartment sink.

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/ Observed six employees working at time of inspection, No certified Food Manager on premises at time of inspection.

Basic - No copy of latest inspection report available. Observed no copy of last inspection report on premises

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper ambient cooling of waffle batter.

High Priority - Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Waffle batter,56 f prepped at 9 a.m held more than four hours.Stop Sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Waffle batter is covered while cooling.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the waffle batter, copy given to Manager at time of inspection. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine not sanitizing properly 0 ppm chlorine, sanitizer not dispensing, recommend to set up 3 compartment sink to wash rinse sanitizer.

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 waffle batter not time mark stored out at room temperature per Manager on time.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for waffle batter, Time as public heath control paperwork given to Manager. Corrected On-Site