STAND #11

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cole slaw 45f less than 4 hours

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 - No conspicuously located ambient air temperature thermometer in holding unit. -small black reach-in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -small white reach-in freezer: open bag of raw chicken tenders stored above fries, operator reorganized reach-in freezer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup in sugar container, operator removed Corrected On-Site

Basic - Equipment in poor repair. -gasket torn on tall stainless steel reach-in cooler, operator states new gasket has been ordered. Repeat Violation

Basic - Ice buildup in small white reach-in freezer.

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled Corrected On-Site

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. -Provided Clean-up of Vomiting and Diarrheal Events poster, operator posted Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave has an accumulation of food debris

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal food items stored above food to be served to the public in single door stainless steel reach in freezer, operator reorganized reach in cooler Corrected On-Site

Basic - Equipment in poor repair. -gasket torn on single door stainless steel reach in cooler

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Chili 121f 2 hours employee turn up crock pot. Chili reheat 136f with 15 minutes

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles not stored inverted or protected from contamination. -spoons