TRIO'S LOUNGE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler on left -); milk (44F - Cold Holding), moved to other walk in cooler. Operator will monitor temperature. Corrective Action Taken Repeat Violation

Basic - Insect control device installed over food preparation area. Over bulk cereal in kitchen. Operator moved to other wall Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (47F - Cold Holding); butter packets (48F - Cold Holding), coleslaw and butter packets moved to walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, employee removed can opener and put in dish area to be cleaned Corrective Action Taken

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, drink removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hair net on Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced American cheese (45F - Cold Holding); cooked potatoes (48F - Cold Holding) on cook line in cold holding well, employee added more ice and water to submerged food in well Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching the potatoes in container on cook line, scoop removed from container Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) sitting out on counter in server area

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 yesterday not date marked, employee properly date marked the milk Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by hand sink with purple liquid in it not labeled, employee properly labeled spray bottle Corrected On-Site

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 4 seconds

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese (60F - Cold Holding), sausage patties (51F - Cold Holding)

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. Sliced turkey and sliced ham in Saran Wrap not date marked in walk in cooler

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. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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

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. Inspector provided operator with DBPR Form HR 5030-103 Corrective Action Taken

Basic - Cloth used as a food-contact surface. Soiled wet cloth used to cover cut lettuce in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio on shelf above prep table, radio has been moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hair net on Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cut lettuce covered with soiled wet cloth in walk in cooler

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Julie Simmons manager for kitchen. No manager certification Warning - From follow-up inspection 2023-01-18: operator has class scheduled for This Friday. Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-01-18: Time Extended