LORMA'S HAITIAN RESTAURANT

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding sauce 103F, black beans 116F , spinach 119 F in steam table being held less than 4 hours, operator removed food to reheated . Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all sink at the establishment Warning

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. Warning

Intermediate - No soap provided at handwash sink by the dishwashing sink.

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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Goat and gravy, frozen in take out bags.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand washing sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink in kitchen. Operator provided.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in use wiping cloths on counter tops. Operator relocated all to sanitizer bucket.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 15.0 lb capacity Propane tanks stored inside the kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above produce. Operator relocated to bottom shelf. Corrected On-Site