STAND 2 A

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 49F, per operator stored overfilled in top of reach-in cooler less than 1 hour, operator relocated excess to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

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. -Pam

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, operator discarded solution Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to stand sign states "Hand Wash Only", provided handwash signs, operator posted Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions stored above waffle fries in reach-in cooler, operator removed onions from reach-in cooler Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers on shelf above triple sink, operator reorganized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cole slaw 44°F, cut tomatoes 44°F

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch and bracelet