COMPASS GROUP USA INC

High Priority - Dishmachine sanitization disc 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. Temperature showed 148F... after 3rd time temperature reach 167F Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....employee grabbed turkey burger to cooked and then handle spatula, grabbed bread to put it on grilled , then changed gloves washed hands . Took bread temperature 154F. Advised to not serve bread .

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination... toppings for salad at self serve buffet station. Employee covered with lids

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...blue cheese 47F in walk in cooler . Manager stated that it was out but not determined how long cheese has been out . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue cheese 47F in walk in cooler . Manager stated that it was out but not determined how long cheese has been out . Stop sale issue . Manager discarded cheese ..... turkey 46F, cheese 45F, ham 45F in flip top reach in cooler at front counter. Food not prepped or portioned today , food being held less than 4 hours . Manager time marked . Corrective Action Taken Admin Complaint

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...employee Rosena not provided food handler training.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at grab and go cooler .

Basic - Tong handle in contact with fried onion at grilled station. Employee removed tong . Corrected On-Site

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...yogurt 47F , cheese 53F in gabbed and go display case , 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...yogurt 47F , cheese 53F in gabbed and go display case , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb at mop sink.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.... Dressings and toppings area at salad bar .

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.... Sandwich line at front line . Food being held less than 4 hours . Employee time marked. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food....manager stated that sandwich and salad buffet line food control by Time as a public health, unable to provided written procedures.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over sliced tomatoes in two door reach in cooler on the cook line, Chef moved eggs to bottom shelf Corrected On-Site

Intermediate - No soap provided at handwash sink. Chef filled Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in the to go case not labeled. Flan, desserts, sandwiches

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/

Intermediate - Packaged food not labeled as specified by law. Dessert cups not label in customer open air case by front counter

Basic - Food stored on floor. Box of food on the floor in the walk in freezer. Chef picked up box Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above ready to eat roast beef in 2 door stainless next to ice machine. Operator reorganized Corrected On-Site