PARLOR DOUGHNUTS

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.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Email operator bodily fluids clean up poster.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen.

Intermediate - No soap provided at handwash sink in back kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at front counter.

Basic - Food stored on floor. Ob buckets of icing and doughnut fillings stored on floor by fryers and in storage closet.

Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.