THE ROLLIN PITT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pork (110F - Hot Holding) in steam table recently prepared and placed in steam-table. Operator recent turned on steam-table at 9 AM. Discussed proper procedure with operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table - chicken legs (130F - Hot Holding, finished cooking at 12, operator is closing in 5 minutes, will not sell to customers

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator does not have sanitizer for washing of dishes, operator went to store and came back with the proper bleach for dishes and food contact surfaces Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Inspector provided operator with DBPR Form HR 5030-111 Corrected On-Site

Basic - Exterior door has a gap at the top and threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees.