CORAL REEF PARK COMPANY

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above fully cooked chicken tenders in standing unit by door.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks while engaging food preparation without changing gloves. Coached employee on proper procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair by 3 compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under stove at cook line.

Basic - Food stored on floor. Observed a food case stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler by 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler by 3 compartment sink. Also observed soiled interior of 2 #standing units by door.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic bottle inside hand wash sink. Employee removed during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets in unit across steam table.

Basic - Floor area(s) covered with standing water. Observed next to unit across steam table.

Basic - Food stored on floor. Observed cooking oil container stored on floor, employee stored properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water at 97° next to ice cream cooler, employee discarded water during inspection. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored over cooked sausage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding); cooked sausage(49F - Cold Holding) As per employee for less than one hour.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm) Employee discarded the solution. 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. Observed cooked sausages and cooked chicken in reach in cooler not date marked. Employee discarded the items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed WC on white cutting board on the preparation table. Employee removed the WC. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 127° F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 sponges inside hand wash sink. Employee removed during inspection. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit near 3 compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler near 3 compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator removed the gloves and cleaned his hands Corrected On-Site

High Priority - Quaternary ammonium sanitizer in sanitizing bucket not at proper minimum strength. Observed quaternary sanitizing solution concentration at 400 ppm Operator diluted the quaternary sanitizing solution concentration to 200 ppm Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Operator corrected the presentation of the utensils to have only the handles touched. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled blade guard on slicer.

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.No proof of training for Maria and MaryAnn.

Intermediate - Handwash sink used for purposes other than handwashing. Observed squeeze bottles and grill bricks in hand wash sink. Items were removed. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink. Paper was supplied. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Sanitizer tablets were provided. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81°F Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

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