WILSON CUISINE LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta 114° at 10:50(cooling since 9:15am) to 103° at 11am. Instructed operator to place pasta inside reach in freezer to quick chill. Corrective Action Taken

High Priority - Employee washed hands with no soap.

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags covering rice while cooking on The stove. Operator discarded bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not all packed stored above vegetables inside reach in freezer and reach in cooler in kitchen. Operator inverted products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50°, cooked turkey 47°. Observed stored on top of expo line under not temperature control. Foods outside temperature less than 4 hours. Operator placed food inside reach in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available. Operator purchased sanitizing solution. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Operator provided. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. All shelves under preparation table rusted. Operator stores equipment on them.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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. For Angela

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. For fresh cole slaw, cooked turkey prepared over 24hrs.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in ladies bathroom.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking from water bottle

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

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

Basic - Light not functioning. Observed 2 light fixtures in the kitchen. One is out of order.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing beef under no running water inside triple sink. Operator turned water on. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. rice and peas (111°F - Hot Holding). Operator began reheating food to 165°F Warning - From follow-up inspection 2021-08-09: Rice 124°, rice and beans 114° . Observed under no temperature control. Operator reheated to 135° (1st reheat) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty not certified. Employee more than 30 days Warning - From follow-up inspection 2021-08-09: No proof of training Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler certification is in Managers name. No employees certified Warning - From follow-up inspection 2021-08-09: No training provided Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease and food debris. Employee swept and mopped floor Corrected On-Site Warning - From follow-up inspection 2021-08-09: Floors with accumulation of grease. Time Extended

Basic - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2021-08-09: Accumulation of mold like substance inside ice machine. Admin Complaint