EM SQUARED RESTAURANTS LLC

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen.

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 when from washing dishes to the kitchen to grab a sheet pan with cook chicken without washing hands first. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Deep container with Mashed potatoes 116Fa¿¿130F hot holding Per operator product stored for approximately 1 hour. Operator decided to discard. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator showed food training program in computer for all employees some employees were expired.

Basic - Dead roaches on premises. 1 dead roach on the floor dry storage. Operator removed and clean area Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler shredded cheese (45F - Cold Holding) per operator product removed from refrigeration to refill reach in cooler at cook line, operator unable to determine time out of refrigeration and chose to discard product. Corrected On-Site

Basic - Dead roaches on premises. Approximately 1 dead roach in men's restroom, discussed with operator who cleaned and sanitized area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who changed supply bag of quaternary solution and refilled bucket to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black mold like substance in ice machine

Basic - Single-service articles improperly stored. Dry Storage Area; single use items stored on the floor

Basic - Water draining onto floor surface. At Ice Machine; water draining from ice machine floor facilitating mold-like growth on the wall from splashes

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Clean spoon hanging in contact with sanitizer dispenser system (quaternary) Discussed with operator

Basic - Worn, torn and/or soiled floors/carpeting. In kitchen close to exit floor soiled with black grease debris.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink setup. Quat 0 ppm. Sanitizer bag empty. Manager changed the bag. Tested quat 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...chicken nuggets 126° in hot holding shelf being held less than an hour . Manager discarded food. Corrective Action Taken

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.

Intermediate - Records/documents for required employee training do not contain all of the required information...no issue or explanation date , no trainer or manager sign .

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions and final cook step.

Basic - Can opener blade not readily removable for cleaning or replacement. Can opener blade by three compartment sink soiled- operator moved to three compartment sink to be clean and sanitized. Corrective Action Taken

Basic - Dead roaches on premises. Observed approximately one dead roach by handwash sink in bathroom- operator removed dead roach - cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dry storage room.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb next to hand sink by the office.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Used manually.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.displayed license expired 12/01/2021.license current in the system.

Basic - Floors not constructed to be easily cleanable. Grout missing throughout the kitchen

Basic - Floors not maintained smooth and durable. Walk in freezer floor coming apart under shelves.( loose cement chunks and powdered cement )

Intermediate - No hot water provided at handwash sink when three-compartment sink is running. Manager shut off three compartment sink for employee to wash hands. Corrected On-Site

Basic - Reach in cooler gaskets.