LUCY'S TAKE OUT FOOD

Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside the hand sink ( brush and scrubber).

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed handle touching the ice inside the ice machine. Person in charge corrected it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed red towel under cutting board at the window service prep station.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2025

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: black beans, pork, and pasta held for more than 24/hrs without date inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket l Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Food prepared and removed from original containers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2024

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2025-03-24: On 03-20-2025 at the time of the callback inspection

Basic - Bowl or other container with no handle used to dispense food. Plastic containers without handles inside rice bucket.

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked: black beans and pork held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket. 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. Cooked ground beef and chicken.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the table. Employee put it inside the sanitizer bucket.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/23

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. Poster was provided to operator 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. Form was provided to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef held for more than 24/hrs without date marked inside walk-in cooler. Repeat Violation

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. Poster was provided to operator 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. Form was provided to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and fish inside walk in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and beans held for more than 24/hrs without date marked inside walk in cooler.

Basic - Vending machine exterior soiled. Reach in cooler gasket under coffee maker

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of the preparation table. Advised employee she corrected it

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. Big six poster was provided to operator. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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