PREMIER EVENT SERVICES

High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of Marinara Sauce on shelving with in use products

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates are copies of original certificates

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. 2 ovens and 1 deep fryer not in use by stored in back

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 7 propane tanks stored inside garage doors in back storage room - stored by unused equipment Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 12 cans of Whole Fire Roasted Red Peppers

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates are copies

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on cutting boards and prep table Corrected On-Site

Basic - Food stored on floor in walk-in-freezer 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 stored on panko Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of stove soiled with food debris Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in kitchen next to mixer has rusted shelf Warning - From follow-up inspection 2025-03-04: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Several cleaning spray bottles not labeled Corrected On-Site

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

Basic - Light not functioning over ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ovens

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. 2nd walk in cooler has very dim lighting

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 - No soap provided at handwash sink to sink left of cooking equipment Corrected On-Site

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. Only One employee able to show proof of training

Basic - Equipment in poor repair. Dish machine not in use as they are waiting for chemicals, 3 compartment sink is in use

Basic - In-use tongs stored on equipment door handle between uses.

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 stored in panko in dry storage

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lighting very dim to walk-in-cooler in storage area

Basic - towel used under cutting board.

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 operator with handout Corrected On-Site

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. Facility has form was not filled out, all employees currently working signed and dated form Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand sink by cooking equipment 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. Several cooked foods in walk-in-cooler not dated

Intermediate - Spray bottle containing toxic substance not labeled. Several chemical bottles on rack by dish machine not labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Food stored on floor. Case of cooking oil on floor by handsink 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. Scoop in flour Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several cooler in kitchen soiled Corrected On-Site

Basic - Wet towel used under cutting board. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in container not labeled Corrected On-Site

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 operator with handout Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked by rack holding cooking oil Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink Corrected On-Site

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. Operator has form has not completed

Intermediate - No soap provided at handwash sink by 3 compartment sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 3chemical bottles not labeled on cart holding holding cleaning supplies and chemicals Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. employee chewing gum while prepping food Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Food stored on floor. Bottles of water on floor in storage room Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and panko in storage units not labeled Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm

Intermediate - Handwash sink used for purposes other than handwashing. Large knife stored in hand sink

Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks in facility

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler from previous day not dated

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor in Walk-in-freezer

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Water leaking from pipe and/or faucet/handle. Prep sink in kitchen has leak under pipe

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Thermal cup in the Superior cooler