CARROT EXPRESS

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack two shell eggs and went to the walk-in cooler and brought back a container with food. The manager told her to change her gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook cracked shell eggs and the manager told her to change her gloves. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. The cook washed her hands in the triple sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Food stored on floor. Observed several plastic containers with sauces on the walk-in cooler floor.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over soup in the walk-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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/ Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of cooked rice in the walk-in cooler. The cook removed it. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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 scoops on garbanzo beans at the front counter.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the front counter. The cook removed the towels. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

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 - Bowl or other container with no handle used to dispense food. Observed in a container of quinoa. The cook removed it. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting on the front counter reach in cooler.

Basic - Equipment in poor repair. Observed the reach in cooler by the kitchen entrance.

Basic - Light shield damaged/in disrepair. Observed by the walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the front counter. Observed the walk-in cooler fan guards soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food located inside a container of uncooked red quinoa, stored on shelving at kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed a box of pineapples stored on floor, under shelving inside walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board located at prep cooler next to convection oven, behind front counter.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitizer buckets stored on kitchen floor behind front counter.

Basic - Walk-in cooler with rust that has pitted the surface located at kitchen area. Repeat Violation

Intermediate - - From initial inspection : 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/. Observed 4 food employees engaged in food preparation, such as slicing carrots, assembling food wraps and frying fries and kitchen area, no certified food manager present at the time of inspection. Repeat Violation Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. Repeat Violation Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets at walk in cooler door. Observed torn gaskets at reach in cooler next to convection oven at kitchen area. Repeat Violation Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris located throughout kitchen area. Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit located inside walk in cooler. Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees located at women's restroom used by food employees. Repeat Violation Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation/food debris on handwash sink and paper towel dispenser located at back kitchen area. Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler located next to convection oven at kitchen area. Warning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area. Warning - From follow-up inspection 2022-10-11: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (49F - Cooling) at walk in cooler. As per employee since 7:30am temperature taken at 1:44pm. - From follow-up inspection 2022-05-19: Observed quinoa at 48F cold holding at walk in cooler. As per employee, item was prepared on the previous day at approximately 6pm. Time Extended

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed establishment conducts reduced oxygen packaging of raw salmon. Observed containers of reduced oxygen packaged salmon at 43F at walk in cooler. Repeat Violation - From follow-up inspection 2022-05-19: Observed establishment conducts reduced oxygen packaging of raw salmon. Observed containers of reduced oxygen packaged salmon at 42F at walk in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers soiled with accumulated food debris at kitchen area. Observed interior of reach in freezer soiled with food debris at front counter area. - From follow-up inspection 2022-05-19: Observed interior of reach in freezer soiled with food debris at front counter area. Time Extended

Intermediate - - From initial inspection : 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/ Observed 7 food employees preparing and serving food for customers, no Food Manager present. Repeat Violation - From follow-up inspection 2022-05-19: Observed 6 food employees preparing food, no food manager present. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Located at kitchen and front counter areas. - From follow-up inspection 2022-05-19: Cutting board has cut marks and is no longer cleanable. Located at kitchen and front counter areas. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair across from reach in freezer at kitchen. - From follow-up inspection 2022-05-19: Equipment in poor repair. Observed reach in cooler gasket in disrepair across from reach in freezer at kitchen. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Located near hand sink at front counter. - From follow-up inspection 2022-05-19: Floor tiles missing and/or in disrepair. Located near hand sink at front counter. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of sauces and potatoes stored on the floor at walk in cooler. Observed container of cooking oil stored on floor at kitchen area. Observed containers of oranges, limes and bananas stored on the floor at front counter area. Repeat Violation - From follow-up inspection 2022-05-19: Observed container of cooking oil and sweet potatoes stored on floor at kitchen area. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw salmon received fresh at 40F about to be ROP onsite. Advised the operator, they removed the fish and cut to use right away. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed insect killer spray bottle stored inside the establishment. The operator removed the bottles. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw Mahi stored above quinoa and cooked foods inside the walk in cooler. Advised, the operator removed both raw items. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored in room temperature at the prep table. As per operator, held less than 30 minutes, the operator moved the eggs to the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the front counter warmer, cooked rice with beans (74F - Hot Holding); cooked chicken (77F - Hot Holding). Per operator, held less than 30 minutes. The operator reheated all items. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle stored on the prep table above sauces for takeout area. The operator removed the bottles. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed containers stored in the front counter hand wash sink. The operator removed the containers. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/. The manager arrived during the inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw Mahi-mahi (frozen) thawing in ROP package inside the walk in cooler. Advised, the operator cut each package. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's cell phone on the prep table in the kitchen area. Corrected On-Site

Basic - Food stored on floor. Observed a box of pineapple stored on the floor in the walk in cooler. Also a box of tortilla stored on the floor by the storage area. Corrected On-Site

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

Basic - Single-service articles improperly stored. Observed boxes of single service items (cups, lids) stored on the floor by the hallway area.

High Priority - Raw animal food stored in top portion of reach in cooler drawer over ready-to-eat food in bottom portion of reach in cooler drawer -no complete physical barrier between top and bottom. Observed raw salmon, raw tuna and raw salmon burgers stored over containers of corn, edamame and shredded lettuce located at reach in cooler drawers located under cookline at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (55°F - Cold Holding) located inside reach in cooler next to convection oven at back kitchen area, less than 4 hours. Advised Manager to place food item into another cooler maintaining temperatures at 41°F and below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (124°F - Hot Holding) located at top counter steamer unit, less than 4 hours. Manager increased temperatures of steamer unit, to reheat to 165°F and above. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm) located on shelving under microwave at kitchen area. Advised to employee to dilute quaternary sanitizer solution with water, concentration range should be between 150ppm - 400ppm. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink behind front counter blocked by trash receptacle. Manager removed trash receptacle from blocking handwash sink. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed slicer/diced stored on floor under convection oven at kitchen area. Employee removed kitchen equipment from kitchen floor. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable located on top of chest freezer at kitchen area. Repeat Violation

Basic - Equipment in poor repair. Observed torn reach in cooler gaskets located next to convection oven at kitchen area.

Basic - Food stored on floor. Observed plastic containers of oil stored on kitchen floor under convection oven at kitchen area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees located at restroom used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler. Observed grease accumulation on walls and paper towel dispenser near three compartment sink at kitchen area. Observed soiled reach in cooler gaskets located at prep cooler behind front counter.

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses located on cutting board on top of chest freezer towards back kitchen area. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed food debris on floor of walk in cooler at kitchen area.