SWEET'S SENSATIONAL CUISINE

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked Observed cooked ox tail in reach in freezer in black Nonfood-grade bags used in direct contact with food. Operator wrapped food in food grade plastic. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed in reach in freezer raw poultry above cooked ox tail. not all commercially sealed.. 2) observed raw beef above cooked beef patties in Richmond and freezer not all commercially sealed. Operator placed the raw chicken and raw beef on lower shelf in correct way. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed carrots cake with cream cheese (59F - Cold Holding) at front counter. Operator placed cake back in refrigerator. Corrective Action Taken

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

Intermediate - Probe thermometer not within the intended measuring range of use. Observed meat thermometer that started at 100 degrees.

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. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in reach in refrigerator multiple refrigerators.

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...employee cleaning mop sink and then handle cooked food containers ( grilled chicken) . Employee washed hands after discussion. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....beef patties 122F in hot holding box at front line , jerk chicken 109F at kitchen, food being held less than 4 hours . Employee time marked . Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwashing sink , mop sink . Employee washed hands in handwashing sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided Corrected On-Site

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 - No handwashing sign provided at a hand sink used by food employees at kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed rice 104F, goat 98 F in reach in cooler with covered , cooling since 12 pm . Took another temperature after 20 minutes, food same temperature as above . Operator removed food to reheating 165 to serve dinner. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75 in reach in cooler at outside shade being held more than 4 hours ... Warning - From follow-up inspection 2024-02-13: Ox tail 82° in reach cooler . Per operator food was cooked 10 am. Food was not reached 70° within 2 hours . Stop sale issue . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Stop sale issue. Employee discarded food. .. Jerk chicken 91 at cook line being held less than 4 hours . Employee time marked . Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-02-13: Cooked cabbage 93°, white rice 96° , sweet potatoes 91° , dumplings 99° F at kitchen being less than 4 hours , employee reheating food at time of inspection over 165° F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures... Warning - From follow-up inspection 2024-02-13: Time Extended

High Priority - Food placed in soiled container/equipment. Washed Herbs and peppers in reach in cooler next to kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 68°F-72°F, Chicken was cooked this morning and placed in hot holding at front counter less than 3 hours ago. Operator reheated chicken to 172°F and placed back in hot holding. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ chlorine at cook line. Operator set up fresh solution at 50ppm. Corrected On-Site

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding prepared yesterday in reach in cooler next to cook line not date marked.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken and vegetable in reach in cooler next to kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board next to cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in shed outside in the back.

Basic - - From initial inspection : Basic - Warewashing conducted in outdoor area. Warning - From follow-up inspection 2023-06-26: Discussed with operator. Next unannounced Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at front counter - From follow-up inspection 2023-06-26:

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe large hole on bottom of rear kitchen door.

Basic - Food stored on floor. Observe pots of goat , chicken,and ox tail on floor in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (101°F - Hot Holding). Item is on top of pan inside of steam table and not directly on heat. Opener states item was removed 30 minutes ago and replaced as item is running low. Discussed proper methods for replacing hot held items with operator. Operator discarded Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located and hand wash sink on cook line, operator provided Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink on cook line. Discussed with operator

Basic - Covered waste receptacle not provided in women's bathroom.