SAINTS & SINNERS PUB

High Priority - 2 Live, small flying insects in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Colander in hand wash sink in bar area.

Intermediate - No soap provided at handwash sink at bar.

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

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Toxic substance/chemical improperly stored, sanitizer stored on top of reach in cooler. Corrected On-Site

High Priority - 2 Live, small flying insects in kitchen, food preparation area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at 44°f cooler on top of table. Advised operator to keep lid closed.

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. Sliced deli meat in reach in cooler.

Basic - Sanitizer bucket stored next to food in top area of prep cooler.