DYNAMIC CUISINES

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass- Milk (48F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today.See Stop sale

Basic - Glass- Milk (48F- Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today.See Stop sale

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Intermediate - No soap provided at handwash sink. Employee provided during inspection.

Basic - Case of oil stored on floor in kitchen. Manager elevated during inspection. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium- ; Cream cheese (45-50F - Cold Holding); Milk (47F - Cold Holding) Per operator food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium- ; Cream cheese (45-50F - Cold Holding); Milk (47F - Cold Holding) Per operator food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See stop Sale.

Basic - Ice buildup in reach-in cooler.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ceiling vent soiled with accumulated grease, dust, or mold-like substance.

Basic - Interior of oven has accumulation of black substance/grease.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer. And next to fryer soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Manager replaced with new one during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep station hot holding- pork chops (112F - Hot Holding) per operator hot holding for less than one hours, observed under container low in hot water, operator fill up the container Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket, cleaner and soap in front of HWS, employee removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board has cut marks and is no longer cleanable. Prep station

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pasta inside premium reach in cooler. Operator moved raw fish and stored correctly. Corrected On-Site

Basic - Asher Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler/ flip top , cooked chicken ; (48°F), ; milk (49°F) held overnight inside cooler as per owner. See stop sale . Operator called technician during inspection. Do not store any TCS foods inside unit until equipment can maintain a temperature of 41°f or below.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler/ flip top , cooked chicken ; (48°F), ; milk (49°F) held overnight inside cooler as per owner. See stop sale . Operator called technician during inspection. Do not store any TCS foods inside unit until equipment can maintain a temperature of 41°f or below.

Intermediate - No hot running water at three-compartment sink. Water at 90°f. Operator added water to tank , hot water at 110°f. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 89°f. Operator added water to tank and repaired. Hot water at 111°f Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Operator installed sliding window during inspection. Corrected On-Site