TRAVELERS CARIBBEAN REST

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: milk (46F - Cold Holding); butter with milk (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: cheese sauce (46F at 10:30am; 46F at 11:00am- Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled currency to cashed out customers and proceeded to reached out for a clean to go container to served cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table-Cooked Chicken Wings (110-120F - Hot Holding) Per Manager food item in unit less than 2 hours. Manager reheated. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection. Corrected On-Site

Basic - Container of oil stored on floor in front of large freezer in dry storage area. Manager elevated. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washed and sanitized dishes at triple sink then began handling fryer basket to prepare chicken wings; no hand wash. Employee washed hands. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked oxtails (121F at 12:40pm; 110F at 1:10pm- Cooling) As per operator, cooling since 10 mins. At current of cooling oxtails will not cool from 135F to 70F in 2 hours. Operator moved to freezer unit to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler near dish wash area: milk (60F - Cold Holding) As per operator, taken out since 8:45am to prepare food. Not prepped or portioned today. Operator placed in deep freezer to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double glass door reach in cooler near dish wash area: cheese sauce (50F at 10:15am; 50F at 10:45am- Ambient Cooling) As per operator, cooling since 8:45am At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/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. Carrot juice with milk made Thursday then frozen not date marked. Advised operator to date mark.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Carrot juice with milk not date marked prepared Thursday, frozen then thawed a day ago. Operator date marked. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At double door glass reach in cooler- non food grade to-go shopping bag- used to stored chopped onions and peppers- operator removed from bag.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At double door glass reach in cooler near cook line- Raw shell eggs 53-55F- cold holding- food not prepared or portioned today-food out of temperature for 3.5 hours- operator moved to large chest freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At chest freezer in dry storage area- cooked oxtail 89-93F at 2:40 to 89-96F at 3:10( cooling since 1:45)- food covered in metal pan- at current rate of cooling food will not reach 70F within remains time- operator moved to large reach in freezer to quick chill. Corrective Action Taken

Basic - Dead roaches on premises. At end ocookline/ frontline area by medium sized white chest freezer - behind freezer approximately 1 dead roach on the floor- operator removed and sanitized area.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-02-07: Same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-02-07: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-12-07: Time Extended - From follow-up inspection 2024-02-07: Same. Admin Complaint

Basic - - From initial inspection : Basic - At the back end of kitchen where freezers are stored: Ceiling/ceiling tiles in disrepair. Warning - From follow-up inspection 2023-12-07: Time Extended - From follow-up inspection 2024-02-07: Same. Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Basic - Ceiling tile missing. Above prep area , above reach in freezer Repeat Violation

Basic - Equipment in poor repair. Reach in freezer lids Repeat Violation

Basic - Ceiling tile missing.over dry storage. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Reach in freezer lid rustic Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed a container with bleach stored right next to a container with yam on kitchen area. Operator stored bleach properly. 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/ Donna Johnson expired on . 06/24/2020 Repeat Violation

Basic - Ceiling tile missing. Above reach in freezer on back area Repeat Violation

Basic - Equipment in poor repair. Reach in freezer lid is broken

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-11-16: Same. Time Extended - From follow-up inspection 2021-12-21: Same Admin Complaint

Basic - - From initial inspection : Basic - Ceiling tile missing above sauces on dry storage. Warning - From follow-up inspection 2021-11-16: Same Time Extended - From follow-up inspection 2021-12-21: Same Time Extended