COOLGREENS

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/22 Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 500pp + Operator set up fresh solution at 200ppm. 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.500+ QAC Operator set up new sanitizer at 200ppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled eggs 11:05 (110F - Cooling); boiled eggs 90°F- 96°F at 12:00) in walk-in in cooler, in deep containers eggs were boiled 1 1/2 hours ago. Eggs will not reach 70°F within two hours. Operator placed eggs in shallow pans for quick cooling. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the QAC sanitizer solution used in the three-compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (104°F, -Hot holding); Farro (94°F - Hot holding); rice (111°F - Hot Holding) for less than one hour in steam table at front counter. Manager stated all foods were reheated in oven to the proper temperatures and placed in steam table. Steam table had no water to keep foods hot. Manager filled steam table with water and reheated all foods above 165°F in oven. Rice 166°F, chicken 170°F, Farro 168°F. Corrected On-Site

Intermediate - Wrong chemical test kit provided when using QAC sanitizer at three-compartment sink and wiping cloths.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2022-04-12: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Attempted to prime sanitizer. Sanitizer will not prime. Operator called for service. Tech arrived at time of inspection Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working cash register, touching face then place gloves on to handle clean utensils on cook line. Discussed with operator

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

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training provided by Schoox