MEALS ON WHEELS, ETC

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - over prep area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - at storage room

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceilings near fans dusty inside walk in cooler

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - light shield missing at storage room

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over prep area dusty Repeat Violation - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - walk in cooler - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler Repeat Violation - From follow-up inspection 2025-08-27: Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents over food preparation area. - ceilings dusty at walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. - at walk in cooler

Basic - Hole in or other damage to wall. - at dry storage room

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - worn concrete floors at walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - turkey held overnight (44f-49f - Cooling)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - turkey held overnight (44-46 - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (44F - Cold Holding); - milk (45F - Cold Holding) Operator states had out during prep

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. - mozzarella cheese - garlic in oil - milk Corrected On-Site

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. - some employees. Provided blank form via email.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in dry storage room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - near prep coolers - at walk in cooler condenser unit

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening soiled at cookline - counter at dishwasher

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floor in walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 10/30, roast beef 10/30, ham 10/22.

High Priority - Toxic substance/chemical improperly stored. Chemicals on rack over and next to air drying pans. Corrected On-Site

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. Fresh mozzarella in reach in cooler labelled 10/1. Per operator, date should be 11/1

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris on slicer blade guard, around sharpener. In out of service mixer next to it

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf below slicer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Baseball hat in hotel pan with utensils, cookline. Corrected on site. - glasses above prep area Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Below shelving: Walk in freezer, shelf next to handsink

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Salt in Thyme container Corrected On-Site

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2024-06-11: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lids. Warning - From follow-up inspection 2024-06-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Baked beans. Operator removed can from service area

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped and sanitizer and moved to air dry; discussed with operator who instructed employee to move utensil and pans back to sanitizer. Corrected On-Site

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. Opened canned artichokes from last week

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelving and back of prep table. Operator moved to designated employee storage area Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom interior cabinet shelf, cookline; bottom of upright freezer; interior container holding clean equipment/parts in prep area Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.1 dented can of tomato sauce

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned coconut milk in half pan dated 10/18 Ham 10/27

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard and underside of mixer guard

Intermediate - Manager or person in charge lacking proof of food manager certification. Gerard

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection. 2 cooks. 4 prep. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Eyeglasses on prep table. - bottle of moisturizer. Cookline Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Beaded bracelet - watch while preparing meals to be sealed. Corrective Action Taken

Basic - Food stored on floor. Cases in the walk in freezer

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table/cabinet shelf on cookline - behind hand washing signs, handsink outside of warewashing room - clean pull through area of dish machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light residue underside of slicer blade guard - light residue can opener blade Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce and gravy from Tuesday. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle in dish area. Operator discarded, Corrected On-Site

Basic - Open dumpster lid; trash on the ground around it.

Basic - Single-service articles improperly stored. Bag of trays, gloves, plastic wrap on the floor Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Several #10 dented cans of peaches, applesauce, baked beans, and tropical fruit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk cartons 45F in True cooler labeled water and drinks only. Operator discarded - milk cartons 45F in double True cooler overnight. Temp log reflects lower ambient temp for morning log than displayed on thermometer. Moved to another cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door

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. Container of fresh mozzarella opened last week

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light debris on slicer blade guard - mixer shield soiled with food residue

Basic - Accumulation of debris in three-compartment sink. Right basin and side walls residue buildup

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic container on bottom prep table shelf soiled with food debris/holding clean utensils and equipment. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - In True cooler on cookline, bag of employee beverages a¿¿ in True cooler labeled water and drinks only, employee sliced cheese above bottles of water. Operator discarded

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Working containers of food removed from original container not identified by common name. Salt in oregano container

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer container empty. Operator replaced, primed, and 100 ppm cl was reached Corrected On-Site

Intermediate - No soap provided at handwash sink. Near office and warmers

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoops stored in lightly soiled container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on case of wax paper Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - Floor area(s) covered with standing water. In the walk in cooler near walk in freezer door

Basic - Floor soiled/has accumulation of debris. Behind slicer

Basic - Food stored on floor. Cases in the walk in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish area/ clean pans Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented fruit salad and beans. Operator stored separately to get credits.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of mixing head

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. end of cookline Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Loose debris in hotel pan holding scoops, dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda under prep table and beverage above prep table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Jacket on boxes of deli paper - cell phone on prep table Corrected On-Site

Basic - Employee wearing a watch on their wrist while preparing food. Discussed with Chef

Basic - Hole in or other damage to wall. In the womens restroom, handicapped stall. Plumbers working on pipes.

Basic - Light shield damaged/in disrepair. Dish area

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area. - From follow-up inspection 2021-11-01: Maximum water temperature 93f. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dry storage. - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in Freezer. - From follow-up inspection 2021-11-01: Time Extended