PDQ

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pepperjack cheese in 1/9 pan 43-52° less than 4 hours. Top of cheese above load line. Operator moved product into reach in cooler for temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 122-129 in hot hold unit less than 15 minutes. Operator will reheat to 165 to serve.

Basic - Ceiling tile missing. -2 ceiling tiles have fallen from ceiling near ice machine. Nothing dripping, not soiled.

Basic - Floor area(s) covered with standing water. -under ice machine. Operator moved drain pipe back into drain.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -food debris, standing water in bottom of front line salad cooler.

Basic - Floor soiled/has accumulation of debris. -floor soiled with build up of grease and food debris behind cook line equipment.

Basic - In-use tongs stored on equipment door handle between uses. -tongs on cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink soiled on cook line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on hand towels by hand wash sink in dining area.

Intermediate - No probe thermometer provided to measure temperature of food products. -facility has multiple thermometers that have low battery, not working.

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. -some current employees with expired certificates.

Basic - Floor soiled/has accumulation of debris. -floors soiled throughout under shelving, under equipment, behind cooking equipment on cook line. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -cookies baked on site available for customer self service at front counter.

High Priority - Toxic substance/chemical improperly stored. -bottle of oven cleaner on shelf with clean pans. Corrected On-Site

Basic - Floor area(s) covered with standing water. -water, floor soiled under ice machine and oven

Basic - Floor soiled/has accumulation of debris. -excessive grease and food debris on floors under cooking equipment, equipment wheels and back of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -equipment handles on chicken breading station have buildup of food debris. -interior of cook line upright freezer soiled.