CORMICK'S

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 handling lettuce, sliced tomatoes and rolls bare handed.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty sautee pans in hand wash sink. Observed operator remove pans. Repeat 8-11-23. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat 8-11-23 Repeat Violation

Basic - Soiled dry wiping cloth in use.

Basic - Working containers of food removed from original container not identified by common name. Observed working bottles and containers of oil, soy sauce, vinegar water mix, sugar and flour not labeled.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed operator handling soiled wet wiping cloth then handling ready to eat cut greens without washing hand or putting on gloves in between.

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 hand cut greens for salad with washing hands or wearing gloves. Establishment has no approved Alternative Operating Procedure. Informed operator of bare hand contact and observed him voluntarily dispose of salad.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prepared onsite raw chicken over walnuts in reach-in-freezer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed home fried potatoes at cooks line not time marked. Operator stated food had been out for 1.5 hours. Operator marked time on food correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink as dump sink for hard boiled egg shells.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of completed Time as a Control sheet. Email operater new Time as a Control sheet. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed creme caramel custard in reach-in cooler and raw chicken in reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed operator using soiled wet wiping cloth not kept in sanitizer at cooks line.

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. Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

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. Email Employee Health Agreement Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup and hard boiled eggs made more then 24 hours prior not date marked. Observed operator date mark items correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed home fries potatoes being held at 86F. Observed operator move potatoes to oven and reheated to 165F. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted.

High Priority - Employee cracked raw shell eggs and then handled utensils without washing hands. Informed operator that hands need to be washed after cracking raw shell eggs. Operator washed and sanitized hands. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed home fries 86°F(Hot Holding) on prep table. Operator reheated home fries to 166°F(Hot Holding). Corrected On-Site