LAKAY RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee arrived at establishment, put on gloves, and began preparing food, without washing hands. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on prep table in kitchen, with deep groves.

Intermediate - Non-pitting surface rust on food-contact equipment. In kitchen, interior of microwave rusted.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler soiled with food debris. Employee cleaned door handles. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with food debris. Employee cleaned and sanitized cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used gloved hand to turn on hand washing sink, rinsed gloved hands in water and then wiped out sink basin with gloved hand then proceeded to handle clean equipment and utensils to prepare food without washing hands or changing gloves. Advised Operator of proper hand washing/single use glove wearing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area; cooked plantains (64F - Cold Holding). Operator stated not prepared or portioned today, held a room temperature for less than 1 hour, moved to reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water dripping from ceiling in kitchen into garage can by reach in cooler.

Basic - Floor area(s) covered with standing water around mop sink in kitchen.

Basic - Ice buildup in reach-in freezer.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and soiled dishes and utensils while scraping and rinsing and then handled clean equipment and utensils while preparing food at cook line without washing hands. Discussed with employee who then washed hands. 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 and began preparing food without washing hands. Advised employee to wash hands before putting on gloves to work with food.

High Priority - Raw animal food stored over canned/bottled drinks. At glass door reach in cooler; raw shell eggs stored over canned drinks. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Glass door reach in cooler; raw shell eggs (53F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint

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. At Glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Glass door reach in cooler; raw shell eggs (53F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line; cut cabbage (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature less than 1 hour, moved to double door reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present, engaged in food preparation/handling, no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation Admin Complaint

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.

High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can tomato paste dented on seam. See stop sale. Operator segregated can.

High Priority - Raw animal food stored over canned/bottled drinks. At glass door reach in cooler; raw shell eggs stored over canned drinks. Operator moved raw shell eggs to bottom shelf of double door stainless reach in cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F - Ambient Air Temperature/Cold Holding). Operator stated being held less than 4 hours, moved to double door stainless reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to double door stainless reach in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation Admin Complaint

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door reach in cooler; no ambient air temperature thermometer.

Basic - Standing water in bottom of reach-in-cooler. At glass door reach in cooler; standing water in bottom.

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by tub of raw fish. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless reach in cooler; cooked chicken and cooked turkey prepared onsite and held 28 hours, not date marked. Operator applied appropriate date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cornmeal storage container; cup with no handle used to dispense. Operator removed. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm part of the test strip turned purple then turned white. Explained. Employee changed the solution.chlorine 100 ppm Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided one. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present.5 food handlers working Manager Alex Vilard arrived.certificate by prometric dated 01/04/2019 Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Employee stocked. Corrected On-Site

Intermediate - No soap provided at handwash sink.hand sink by three compartment sink. Employee filled the dispenser. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 55 in glass door cooler as per manager was outside earlier for use . As per her less than two hours . No other time temperature controlled food in the cooler ( only soda )

Intermediate - Handwash sink not accessible for employee use at all times. Two half pieces ( approximately 4-6 inches) of carrots in hand sink by three compartment sink. Explained and employee discarded the carrots. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working No certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Manager put paper towel roll. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean knives stored between wall and metal rod by three compartment sink. Visible wall damage by knives observed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance buildup on wall behind mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container seating at room temperature on cook line with pickliz coleslaw(75°F - Cold Holding); Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved to inside of reach in freezer Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with degreaser stored right above dry rice, beans on dry goods shelf on prep area by back door. Operator stored properly away from food Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on prep area. Operator provided Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink on prep area. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance( Sheila shine) not labeled. Operator labeled Corrected On-Site