OTTAWAYS PARKSIDE ICE CREAM PARLOR/ MELTED AT OTTAWAY'S

High Priority - Employee washed hands with cold water. Water temperature is 78F

High Priority - Live, small flying insects found 2 small flies in back area of kitchen

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to office door hot water temperature is 78F

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

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds, discussed proper hand washing procedures with employee

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then put gloves on to engage in food without washing hands, discussed proper hand washing with employee, employee took gloves off and properly washed hands Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. 1 prep person, ineffective hair restraint-1 front counter person, counter person put hair up Corrective Action Taken Repeat Violation

High Priority - Employee washed hands with cold water. Water temperature 76F

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 operator with printed copy of 5030-104 Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to office, water temperature 76F

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator washed hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table .Hot holding: cook chili 125 f hot dogs 117 f operator reheated 165 f Corrected On-Site

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. Repeat Violation

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. 1 employee training expired. Kim Ottawa Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator removed above ice. Corrected On-Site

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. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken

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. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken

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. Kim Ottaway expired 1-3-2020

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and pursue on prep table above syrups, items removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, operator cleaned Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener -reach in cooler On ice cream side

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on hot side

High Priority - Toxic substance/chemical improperly stored.Chemicals hanging off wire rack storing food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, Cutting board at sandwich counter.

Basic - Food stored on floor. Water bottles stored on the floor Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned it. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By sandwich station.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Top drawer behind make station. Corrected On-Site