TRAVELER'S REST RESORT SNACK SHACK

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink in use, quaternary 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator in back room, raw beef over cooked chicken, beef moved to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (65F - Cold Holding); sausage (57F - Cold Holding); cooked chicken (60F - Cold Holding) removed from refrigeration 1.5 hours ago, moved to freezer. In reach in cooler - sliced turkey (47F - Cold Holding), moved to refrigerator in back room, temperatures not taken today with probe thermometer, operator will keep all food refrigerated. Sliced turkey 41F, hot dogs 37F, sausage 38F, chicken 40F Corrected On-Site

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees

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 - Employee with no beard guard/restraint while engaging in food preparation. One cook

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.