THIRSTY TURTLE EXPRESS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (122F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; food to be reheated to 165 F Corrective Action Taken

Intermediate - Handwash sink by dishwasher used to install hose to clean equipment in place at cook line; Removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves to begin preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. 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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dish washer without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; portioned sour cream (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top, discarded overfilled portions. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator washed, rinsed and sanitized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw shell eggs stored over raw fish. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline bottom right pullout drawer tuna thawed out inside sealed commercial packaging that states product should be removed before thawing, see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 can tomato paste dented at the seam. 1 can Diced tomatoes dented at the seam

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline bottom right pullout drawer tuna thawed out inside sealed commercial packaging that states product should be removed before thawing, see stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach Dip and Cooked Black beans dated 04/09.

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. make table - portioned sour cream (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned sour cream (47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rafael Reyes.