SWEET HIBISCUS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed butter (65F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed in reach in cooler. 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 Person in charge a copy of the handout.

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.Gave Person in charge a copy of the handout and all employees working signed off. Corrective Action Taken

Basic - Food stored on floor.observed bottle water stored on floor.Person in charge removed from floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area soft serve Vanilla ice cream mix (56F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded ice cream mix.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area soft serve Vanilla ice cream mix (56F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded ice cream mix.

Intermediate - Equipment drain line draining into handwash sink. Snow cone Equipment drain line draining into handwash sink on north side of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation