SUPER GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in glass door reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable. On prep table over lo boy reach in cooler

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

Intermediate - Handwash sink not accessible for employee use at all times. Raw shrimp in the hws Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the cutting board .

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken placed in a bowl in the hws Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over open sliced cheese in the reach in cooler

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler. Raw beef and raw chicken in containers over lettuce. Operator moved Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need quaternary test strips.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 9/20/18

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Decal 4/22

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator will use the commissary to sanitize utensils and equipment until sanitizer supply is replenished.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with exhaust hood system filters.