COOKING WITH A PASSION

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. Non operational inspection. Observed bottle of Germicidal Bleach at three compartment sink with the directions for use on the label stating it use is for Sanitizing: To Sanitize Hard, Non-Porous Non-Food Contact Surfaces. Discussed with operator and person in charge of commissary.

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. Emailed the operator Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during g the inspection. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator could not access the certificate during the inspection. The operator will email it to the inspector. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator and person in charge of commissary.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator. Dispenser stocked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Discussed with operator.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection ovens spiked with burnt food debris.