ZERO DEGREES

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba for tea 102 f. As per employee less than 2 hours. Explained hot hold 135 or hotter or use temperature controlled for safety (time ) for 4 hours.emailed temperature controlled for safety form

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. Emailed one

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle by mop sink not labeled.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... .. ...brûlée cheese 50°, horchata 49° , milk 49° , in flip top reach in coolers in front line being held from yesterday which is more than four hours . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... .. ...brûlée cheese 50°, horchata 49° , milk 49° , in flip top reach in coolers in front line being held from yesterday which is more than four hours . stop sale issue, employee discarded food. . ....half and half 47°, heavy cream 46° , cut melon 45° in reach in cooler being held less than four hours , employee time marked Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor... fries in walk in cooler .

Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet towels on the prep table at front line. Employee moved. Corrected On-Site

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....below 50 ppm. Employee corrected 100 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw beef at reach in cooler . Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 46° , sour cream 44°, pasta 45° ,raw chicken 45°, raw beef 45°, raw shrimp 45° in flip top reach in cooler . Per manager food being held more than four hours. Stop sale issue. Employee discarded food Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 46° , sour cream 44°, pasta 45° ,raw chicken 45°, raw beef 45°, raw shrimp 45° in flip top reach in cooler . Per manager food being held more than four hours. Stop sale issue. Employee discarded food Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...towel in handwashing sink by the prep sink at kitchen. Employee moved Corrected On-Site

Intermediate - No chemical CHLORINE test kit provided when using sanitizer at warewashing machine or wiping cloths.

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

Intermediate - No soap provided at handwash sink by the prep sink at kitchen.

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 - Food stored on floor heavy cream at walk in cooler and freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....black mold substance buildup in dishwashing racks.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil...employee dumped water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.... 00 ppm. Employee dumped water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut water melon 55° in flip top reach in cooler , PIC not aware how long food being out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut water melon 55° in flip top reach in cooler , PIC not aware how long food being out of temperature. Stop sale issue . Employee discarded food .....half and half 44°, milk 45°: butter 45° in walk in cooler . Per manager keep opening door made temperature high . Employee opened inside walk in freezer door. Took another temperature within 10 minutes butter 43°, milk 44° in walk in cooler .Corrective Action Taken** Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....blue liquid cleaner , winded spray bottle stored top ice machine, bleach stored with tea at front line tea station, degreaser spray bottle stored with spices at prep table at kitchen. Employee moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....stored cup, towel in hand washing sink at kitchen. Employee moved. 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/

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.

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle. Employee moved.

Basic - Food stored on floor ....butter, half and half at walk in cooler.