SKILLETS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork sausage (123F - Hot Holding) held in kitchen steam table for less than 2 hours. Operator began reheating items to 165F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Soiled food trays stored on top of handsink by warewashing station. Operator removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on wire rack above single use napkins on expo line. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. Heavily dented can of tomatoes stored on dry storage rack. Operator discarded. See stop sale. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage (105F - Hot Holding) held at cook line steam table for less than 2 hours. Chef added water to steam table and increased temperature on unit to bring item up to 165F. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter the establishment and begin to package customer food containers without first washing hands. Operator educated employee on proper handwashing procedures. Employee washed hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (49F - Cold Holding) in improperly fitted deep pan at left flip top for less than 3 hours. Liquid eggs were not prepared today and were originally moved from the cooler below. Operator placed liquid eggs into a smaller container that properly fit into flip top to ensure proper cold holding. whipped butter packets (55F - Cold Holding) in container placed onto a shallow bed of ice at wait/beverage station for less than 2 hours. Operator moved to reach in cooler to ensure proper cold holding. Corrective Action Taken

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 - No paper towels or mechanical hand drying device provided at handwash sink by back door. Operator provided. Corrected On-Site

Basic - Ice buildup in reach-in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored above ready to eat cinnamon apples. Operator relocated to correct shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both cook line and prep table. Operator removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals with no labels. Chef labeled bottles Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line put hat on Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell over open cheese. Chef moved items Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans on steam table at 118. Chef reheated to 165° and above Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter cook line- observed employee leaving cook line, walk to employee locker, open locker, place item in locker, return to front counter cook line and continue to prepare food for service without washing hands or changing gloves.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen prep area at mixer- observed 6th pan being stored inside hand washing sink. Front counter cook line- observed pitcher of water being stored inside hand washing sink. Operator removed items from hand washing sink. Main kitchen at dishwasher- observed soiled wiping cloths being stored inside hand washing sink. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Main kitchen- observed employee bowl of oatmeal on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Front counter line at stove- observed employee with no Harris restraint cooking eggs.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen prep table at oven- observed handle of measuring cup being stored inside container of salt. Operator removed measuring cup. Corrected On-Site

Basic - Spatulas stored in cracks between pieces of equipment. Observed in main kitchen in between wall and dishwasher machine table. Operator removed spatula. Corrected On-Site