NARDETTE TAKE OUT RESTAURANT

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen handwash sink blocked by large containers and waste receptacle. Operator moved the items to allow clear access. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Reach in Freezer at kitchen.

Basic - No Heimlich maneuver/choking sign posted. Emailed the choking sign.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle for sugar not above product. The operator relocated the scoop. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed insulin pen in front reach in cooler, operator moved to staff fridge. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license as of 12-01-2024. Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The operator placed paper towels at handwashing sink. 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. Printed out Employee Reporting Form HR 5030-103 for Owner. The owner filled out form during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red cabbage and collar greens not date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Email operater Employee Health Agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cooked vegetables, cooked meats in reach-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Single-service articles improperly stored on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat food items in stainless steel reach in cooler. Operator moved item for proper storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed items thawing on counter top in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed red cabbage (49F - Cold Holding) in reach-in cooler across from front counter. The owner moved red cabbage into the reach-in cooler in kitchen. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The owner removed water from the container. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves in glass front reach in cooler near front counter. Operator removed cardboard. Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach in dry storage area. Operator cleaned and sanitized area. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on top shelf of middle reach in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles touching flour and rice. Operator moved items for proper storage. Corrected On-Site