CURRY TABANCA ROADMARCH RELEASE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp stored above tamarind sauce, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler Raw shrimp (47F - Cold Holding) per open product not portioned or prepared today and held in unit for approximately 15 minutes with unit turned off while traveling to event, discussed with operator who moved product to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked chickpeas (126F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed with operator who moved product to reheat to 165F+. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator.