HAPPY KITCHEN

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves preparing food then used wiping cloth to clean, then back to food preparation without changing gloves. Operator discussed with employees who then changed gloves. Corrected On-Site

Basic - Multiple ready to eat foods stored on floor inside walk-in cooler. Advised Operator food to be stored at least 6" off floor.

Basic - Reach-in freezer(s) interiors have an accumulation of soil residues. Advised Operator to clean/sanitize interiors of reach-in freezers.

Basic - Stored food not covered. Cooked potatoes and seasoning/spice blend stored uncovered inside walk-in cooler. Operator covered items. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone while preparing food for customers, continued preparing food for customers after putting down phone on prep table without washing hands. Operator discussed with employee who then washed hands. 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. Multiple cooked plant/animal foods prepared onsite, held under refrigeration for 2 days, no date marks. Advised Operator of proper date marking requirements.

Basic - Standing water in floor drain/floor drain draining very slowly in front of kitchen hand wash sink. Operator unclogged drain, water draining properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling) ; cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Stored in large quantities. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice with beans (52F at 11:30am- Cooling) ; cooked vegetable stew with carrots (54F at 11:30am- Cooling) As per operator, both items cooling in unit overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked spinach (118F - Hot Holding); vegetable stew with carrots (120F - Hot Holding) As per operator, reheated at cook line and stored since 30 mins. Chef moved to stove top to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint

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. Advised operator to print poster emailed. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line sitting on stool in a container: cooked pork (128F at 11:25am; 125F at 12:00pm- Cooling) As per chef, cooling since 20 mins. At current rate of cooling, cooked pork will not cool from 135F to 70F in a total of 2 hours. Operator placed inside cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Emailed label information to operator.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At single door reach in freezer: cooked meatballs cooked then frozen 3 days prior; not date marked. Advised operator to date mark.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employees hired more than 60 days-no proof of training. Warning - From follow-up inspection 2024-11-16: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; storage container of raw fish stored over bags of ready to eat cooked vegetables. Operator moved raw fish below vegetables.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/no additional vacuum breaker on threaded faucet. Advised Operator to install vacuum breaker.

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/ 4 employees present and engaged in food preparation, no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At reach in freezer; interior/bottom shelf has accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat plantains 82 as per manager cooked at 12:15 hot holding in tightly covered container on a table. Explained time as Public Health Control

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes 69 on table . at 1:45 as per manager cut at 10:30 am 67 at 2:06 pm cut lettuce 68 at 1:47 as per manager prepared at 10:30 am second temperature 67 at 2:07 on table. Explained at this rate it will not reach 41 within 4 hours. Manager moved both to walk in cooler. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on dry food storage rack. Manager removed all. 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....coleslaw 68° on the prep table being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 68° on the prep table being held more than 4 hours. Stop sale issue . Operator discarded food. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...chicken, beef, pork at reach in freezer .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pork, chicken, beef, rice, turkey at walk in cooler . Employee date marked. Corrected On-Site