SHALLOT

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Gave operator a temp event thermometer until they order one. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice not date marked. Cooked beef not date marked.

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

Basic - Food stored on floor. Cooking oil stored on floor.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door partially blocked in kitchen. Operator will push back equipment in morning to have door fully available for exit.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken packs stored with raw steak packs in hotel pan. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site