CAFETERIA DYK INC

Basic - Floor not cleaned when the least amount of food is exposed. Observed under fryer.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name by 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in standing unit.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit next to white freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open container of milk not date. As per operator for more than 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple dirty dishes in side of handwashing sink located next to the three compartment sink. Operator moved the dishes to the three compartment sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above cut fruits inside reach in cooler by the fryer. Employee rearranged properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in shelves by the fryer, as per employee less than 2 hours. Employee moved the eggs to reach in cooler during inspection. Corrective Action Taken

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

Basic - Food stored on floor. Observed raw oranges cases stored on floor by 3 compartment sink. 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 in sugar container at the front counter. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked pork inside reach in cooler, employee rearranged properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (127F - Hot Holding); chicken empanadas (129F - Hot Holding) at front counter, as per employee less than 30 minutes. Employee increased temperature during inspection. Corrective Action Taken

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. Provided form during inspection.

Basic - No Heimlich maneuver/choking sign posted. Provided sign during inspection.