VOI-LA SALAD AND GRILL

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Rinse additive in place of sanitizer. Warning

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. sliced tomatoes (48F - Cold Holding); tuna (48F - Cold Holding) at flip top cooler. Employee states food not prepped or portioned. In unit over four hours. Food items stacked in multiple containers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); tuna (48F - Cold Holding) at flip top cooler. Employee states food not prepped or portioned. In unit over four hours. Food items stacked in multiple containers. Warning

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. Milk opened four days ago Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade with chlorine. Sanitizer Bucket Chlorine 100ppm. Corrected On-Site Warning

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. Observed inside Small reach in cooler on front counter area several containers with almond milk (50°F - Cold Holding). Observed on main display reach in cooler on front counter area cooked chicken (48°F - Cold Holding); cheese (48°F - Cold Holding); ham (48°F - Cold Holding); turkey (48°F - Cold Holding); tuna salad (48°F - Cold Holding); cooked shrimp (48°F - Cold Holding); cooked quinoa (48°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); hard boil eggs (48°F - Cold Holding). Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. And called for coolers repairs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Small reach in cooler on front counter area several containers with almond milk (50°F - Cold Holding). Observed on main display reach in cooler on front counter area cooked chicken (48°F - Cold Holding); cheese (48°F - Cold Holding); ham (48°F - Cold Holding); turkey (48°F - Cold Holding); tuna salad (48°F - Cold Holding); cooked shrimp (48°F - Cold Holding); cooked quinoa (48°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); hard boil eggs (48°F - Cold Holding). Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. And called for coolers repairs.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food stored in a prohibited area. Observed a container with sodas and a container with bottles of water stored under drain pipe for hand washing sink on front counter area. Operator moved. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site