CHEESE WHEEL PASTA

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. 0 ppm chlorine - triple sink set up and in use 150 ppm quaternary Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled / stained cutting boards in kitchen

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Pasta making station with prep table and pasta maker equipment added to front counter area - pasta cooking equipment added to back kitchen

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled on storage shelf opposite office

Basic - Carbon dioxide/helium tanks not adequately secured in back kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ladles stored on the end of storage shelf opposite dish machine

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food( can goods) stored on floor at cook line

Basic - No Heimlich maneuver/choking sign posted.