MY QUATE

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard used as cover for flour container

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over lettuce in reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler by handwash sink: COLD HOLDING Flan 44,45,45F; Tres Leches 47,45,45F cheesecake 47,47,47F; Green sauce 44,45,45F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler by handwash sink: COLD HOLDING Flan 44,45,45F; Tres Leches 47,45,45F cheesecake 47,47,47F; Green sauce 44,45,45F Priority: High Priority Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide stored over sugar container. Manager removed hydrogen peroxide

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. Observed person in charge has no written procedures for employees to follow in response to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook hired more than 60 days earlier with no food handler certificate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in reach in cooler made two days earlier not date marked. Milk open four days earlier not date marked. Food in container in reach in freezer prepared a few days earlier per Manager not date marked.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. copy of food handler certificate for on employee.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( glass cleaner ). Manager put label on spray bottle

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar and flour ).

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured by front counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on clean ware rack in back.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing on ramp by both handwash sinks,

Basic - Food storage container/container lid cracked or broken. Sugar container lid cracked

Basic - Food stored on floor. Oil container on floor in dry goods storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around up in 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. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar )

Basic - No copy of latest inspection report available. Last inspection not available

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Open dumpster lid. Lid open behind establishment

Basic - Stored food not covered. Shrimp uncovered in reach in freezer

Basic - Unnecessary items/unused equipment on the premises. Non operable reach in cooler in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (limes ) stored over ready-to-eat food ( cut onions ) in walk in cooler