WHEELIN N GRILLIN

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 to operator

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by napkins. Manager moved Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

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. Observed operator adjust food in paper boats with bare hands then serve food.

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

Intermediate - Handwash sink not accessible for employee use at all times. Towel in hand washing sink. Towel removed. Corrected On-Site

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

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: Cooked onions 124 degrees F, cooked beef 98 degrees F. Discussed using time as a public health control. Warning - From follow-up inspection 2023-05-15: Gyro meat Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge unable to name the big 6 foodborne illnesses Warning - From follow-up inspection 2023-05-15: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-15: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-15: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to grocery and purchased chlorine sanitizer Corrected On-Site Warning - From follow-up inspection 2023-05-15: Operator had bleach safe for laundry when inspector arrived. Operator bought proper sanitizer at time of callback. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to name the 8 major food allergens. Warning - From follow-up inspection 2023-05-15: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee trained through Food Handler Solutions, which is an unapproved food handler program Warning - From follow-up inspection 2023-05-15: Admin Complaint

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

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

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