CARROT EXPRESS

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. Dishwasher at 0 ppm. Manager changed and primed chlorine to 100 ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop. Chef discarded bowl Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on prep table. Chef removed cup Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. No date on some packaging

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Turkey burgers over cooked chicken and veggie burgers. Manager moved raw Turkey burgers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by threes compartment sink had a garbage can in front of sink , blocking use. Manager moved garbage can Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado had stickers on and not washed. Manager had stickers removed and washed before cutting. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at steam table at 116°. Chef removed and reheated to 165° and above. 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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Used as liners fo lettuce and other green leafy foods. Manager discarded paper towels Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink in kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened and used containers in walk-in cooler, manager discarded Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna in vacuum packed bags on on defrosting, manput frozen tuna in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: quinoa (112°F - Hot Holding); operator states quinoa was cooked 1 hour ago. Cooker was turned off. Operator turned cooker back and reheated to 165°F. on front counter: Carrot Soup (124°F - Hot Holding). Operator states item has been in unit 2 hours. Operator reheated to 165°F Corrected On-Site

Intermediate - - From initial inspection : 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/Zamia El Chaer 6-8-21 only CFM provided for establishment. Not on duty at time of inspection. 4+ employees engaged in food handling Repeat Violation Admin Complaint - From follow-up inspection 2023-06-09: No CFM present 4+employees engaged in food handling Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine in poor repair Warning - From follow-up inspection 2023-06-09: Next unannounced Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle stored in standing water of 79F on cook line. Operator removed, discarded water and moved ladle to ware washing area Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-06-09: Ladle stored in standing water of 79°F on cook line. Spoons stored in standing water of 78°F on front line. Operator removed and discarded water Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-06-09: Next unannounced Time Extended

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water or 73°F on cook line. Operator replaced. Discussed with operator Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at flat top grill- observed service utensils being stored inside standing water at 81 degrees F.

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen cook line prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed establishment using 2 compartment prep sink as dishwashing sink. No sanitizer solution used on plates and other utensils. Advice operator to used 3 compartment sink to wash, rinse and sanitizer utensils.

Basic - Food stored on floor. -Observed containers with cooking oil and soy sauce stored on kitchen floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with cut vegetables.

Basic - Single-service articles improperly stored. -Observed takeout cup lids stored next to hand wash sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.