LE CAP REST

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef inside the reach in freezer. Manager separated them. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle inside the cooked goat. Manager removed it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Blue towel under the cutting board. Manager removed it. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork, goat and chicken held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal can without handle inside the rice bucket. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in food preparation area. Manager removed it. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler has exposed insulation. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in freezer. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted in kitchen area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 112°F on top of the preparation table. PIC reheated to 165°F on the stove and put it on the steam table. 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 turkey held for more than 24/hrs without date marked inside reach in freezer.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled.

Basic - In-use wet wiping cloth/towel used under cutting board. Red wiping cloth under cutting board. PIC removed it.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler doors with exposed insulation. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelf rust on the it.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to a faucet without vacuum breaker.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

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

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet without vacuum breaker. Manager installed one. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork frozen no date inside reach in freezer.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler in kitchen area.

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

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Food debris inside reach in freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not separated from raw goat inside reach freezer

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/

Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator keeps the thermometer in a cabinet at front counter, not in the kitchen area to be used. Advised operator, and he left it in the kitchen.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling greasy in kitchen area

Basic - Dead roaches on premises. 2 dead roaches next to the reach in cooler in kitchen area. Advised PIC, he cleaned it and called pets control company. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Food debris and grease under cooking equipments

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gaskets soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers interiors soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted

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 turkey inside reach in cooler

Basic - Equipment in poor repair. Reach in cooler gasket in disrepair.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in freezer

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken, pork and beef not separated from each other based upon minimum cooking temperature.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. For less than 1/2 hr. 133°F. She marked it Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Advised manager, she corrected it

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked turkey and pork held for more than 24/hrs without date marked inside reach in cooler

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 120°F on top of the preparation table in kitchen area. As per manager chicken being out for less than 2/hrs. She reheated it. Corrective Action Taken

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 by email.

Basic - Bowl or other container with no handle used to dispense food. Metal container without handle inside rice. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents greasy,

Basic - Equipment in poor repair. Reach in cooler gasket broken

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing floor and wall junctures by reach in cooler in kitchen area.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler insulation door is exposed.

Basic - Vending machine exterior soiled. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to faucet without vacuum breaker under triple sink. Repeat Violation

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer with exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside reach in cooler and reach in cooler Repeat Violation