YANKEE BEAN

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham not date marked when opened, operator properly date marked items Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham cut yesterday not date marked

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink

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 DBPR HR 5030-104 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled

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. Jean food handlers certification expired

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair restraint on Corrected On-Site

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

High Priority - Container of medicine improperly stored. OTC medicine stored near clean equipment Corrected On-Site

High Priority - Container of medicine improperly stored. Prescription bottles and bottles of vitamins on table next to sauces in kitchen, bottles of sauces moved table used only fo4 personal items now Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rinsed hands for 3 seconds and did not use soap discussed proper hand washing procedure with employee Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing sandwiches with bare hands, employee voluntarily discarded sandwich Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket at 200ppm, operator refilled sanitizer bucket now at 100ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used 3 compartment sink, discussed proper sink for hand washing Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Hand sink in kitchen used to fill up a cup of water, discussed proper use of hand sink with employee Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking food has bracelets on

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in upright refrigerator in kitchen, employee removed drink Corrected On-Site