RPS CATERING

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken and beef in walk in cooler at 45°f. Operator turned down unit.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown gravy at 51°f and chicken gravy at 50°f in reach in cooler. Operator cooked and placed in cooler yesterday.

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. Brown gravy at 51°f and chicken gravy at 50°f in reach in cooler. Operator cooked and placed in cooler yesterday.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Package of raw chicken stored over gallon of milk in reach in cooler. 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. 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. Sour cream in reach in cooler.