HUMBL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food./prep employee putting on gloves without washing hands then working with food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fresh garlic with oil 88F on pizza prep table/less than 4 hours per manager/reheated to 199F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./next to 3 compartment sink/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees working for 5 months and over a year with no training certificates.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - Floor soiled/has accumulation of debris and grease/cook line under cooking equipments.

Basic - Light not functioning./cook line two light bulbs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled Flour container/bin exterior soiled, back kitchen prep area

Basic - Reach-in cooler accumulation of water, cook line reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.