FIDDLER'S

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

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. Left a copy. Corrected On-Site

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 - Carbon dioxide/helium tanks not adequately secured. Drink station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in refrigerator on the cook line. Observed hood filters.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on top of food surface above ready to eat food in kitchen area. Manager moved employee cup to proper area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 1 carbon dioxide tank insecure near soda dispenser. Owner secured tank with rope. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw ribeye steaks stored over cucumbers. Owner moved cucumbers to shelf with other vegetables. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw meat and then handle plate for ready to eat food no hand wash and no glove change. Instructed cook to place soiled tray in dish and informed him about hand wash and glove change when needed.

Basic - Food stored on floor. Observed container of fryer oil stored on floor in back storage area of kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink next to grill in kitchen area.

Basic - Single-service articles improperly stored. Observed single use Togo boxes in a box stored on floor in back storage area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in interior of ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.

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.

Basic - Stored food not covered. Tea ready for service not covered in server area.