CARROT EXPRESS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at front counter blocked by garbage can.

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 - Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled at front counter. Reach in cooler for fruits.

Basic - Floor tiles missing and/or in disrepair. Underneath equipment at kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed disposable cups stored on second floor.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink. The technician will arrive at some point during the day according to the manager.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees must wash hands and change gloves more frequently, mainly when tasks area changed.

Basic - Cutting board has cut marks and is no longer cleanable. Prep table at cook line.

Basic - Equipment in poor repair. Reach in cooler in the back wit bottom part missing "

Basic - Food stored on floor. Observed a bag with carrots stored on floor by entrance to the second floor. Manager removed item. Corrected On-Site

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 at kitchen scoop handle in contact with pico de gallo.

Basic - Single-service articles improperly stored. Observed single service items stored on floor.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's restroom.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Single-service articles improperly stored. Observed upstairs single service containers not kept on shelves.

Intermediate - No hot running water at three-compartment sink. Manager adjusted the faucet. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line/ counter. Manager adjusted the faucet. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with pico de gallo/ reach in cooler at cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employees and management emptied the ice machine for cleaning. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Intermediate - Establishment has no written procedures or kit for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink in the cook line a container with utensils inside hand sink. Employee removed the container. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned the mold while conducting the routine inspection. Corrected On-Site

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 with handle in contact with ready to eat seed, quinoa and vegetables at front counter and kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.employee cleaned the machine. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. At cook line reach in cooler located by the rice pots. Gaskets at reach in freezer at front counter soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop for rice in contact with food. Corrected by employee. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed a second floor several boxes with single service stored on floor.

Basic - Storage area not maintained clean and organized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom and kitchen. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Scoop for serving quinoa.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets for reach in cooler and reach in freezer at front counter.

Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.