SODEXO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Single serve package Cream cheese 45F, single serve package butter 46F in display reach in cooler at buffet line . Food not prepped or portioned . Food being held less than 4 hours . Manager removed food to coldest area in reach in cooler . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by garbage can , employee removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Marinara sauce date marked 8/1 , cheese sauce date marked 7/31 at walk in cooler .See stop sale. Manager discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Marinara sauce date marked 8/1 , cheese sauce date marked 7/31 at walk in cooler

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..... half and half 46F, milk 44F in self serve coffee station . Food prepped and portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... half and half 46F, milk 44F in self serve coffee station . Food prepped and portion today , food being held more than 4 hours . Stop sale issue . Manager discarded food . Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...green salsa in reach in cooler . Per manager food was prepped couple days ago . Manager voluntarily discarded food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...roast beef was opened at 03/5/25 at walk in cooler . See stop sale. Employee discarded food. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination... oats not under sneeze guard at buffet station . Removed to under sneeze guard. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...roast beef was opened at 03/5/25 at walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...poke tuna 47F, edamame beans 48F in Ice bath at entree station, food not prepped or portion today, food being held less than 4 hours . Chef time marked . Corrective Action Taken Repeat Violation

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.

Basic - Trash receptacles not provided where needed in establishment...by the handwashing sink at deli station.

High Priority - Food with mold-like growth. See stop sale...pizza sauce was prepped 10/2 at walk in cooler See stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ..pizza sauce was prepped 10/2 at walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... shredded cheese 48F, ham 47F, bruschetta 46F, chopped tomatoes 46F, grilled onion 46F in reach in cooler . Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... shredded cheese 48F, ham 47F, bruschetta 46F, chopped tomatoes 46F, grilled onion 46F in reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food. ....slice cheese 62-53F , grilled mushrooms 47F in cold well at grilled station , food not prepped today ...smoke house club sandwich 55F, chicken quesadillas 51F in reach in cooler at deli station , food being held less than 4 hours . Employee time marked food. Corrective Action Taken

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line at the grill station, sliced cheese (52F - Cold Holding). The item was being held in double pans in the refrigerated table. The chef removed the item from the double pans and placed in the refrigerated table properly. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Ppm at 0, changed bucket and primed to 200 ppm Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting. At rear of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized 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. Establishment uses sink and surface sanitizer. Quat test kit provided. Discussed with operator. Operator will order correct test kit

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in top of ice machine. Operator removed Corrected On-Site