FUNKY FLAMINGO

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, retested at 50PPM) Operator added more bleach. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pasta salad date marked 11/30.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta salad date marked 11/30. Stop Sale issued, operator discarded.

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. Jered Christensan expired 8/1/25

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm, retested at 50PPM ) Operator remade bucket. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator discarded sanitizer bucket contents into the hand wash sink.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty rags piled on top of mop bucket. Operator moved to a trash bag for storage before washing. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved Clorox bleach for clothing and floors. Management purchase correct chlorine sanitizer Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in kitchen have cut marks.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee moved eggs to lower shelf in cooler Corrected On-Site

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