TAYLOR SAMS

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Caramelized onions and red peppers cooling in containers that were covered. The employees uncovered the food items and placed into walk in cooler to bring down the temperatures. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can with boxes stacked on top of it blocking the handsink in prep area. Items moved. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks were tied down during the inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored at front counter next to register. Item was moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting at ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 78 degree water on cook line. Manager sent utensils back to be washed and sanitized. Utensils are now stored without water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over scrambled egg rolls in reach in cooler on cook line. Employee moved pooled eggs to lower shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaned area during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic cups at front counter. Employee removed cups. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on upright reach in cooler on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cook rite oven on cook line soiled with burning on food debris. Employee cleaned oven during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Ne employees must wash hands sign at hand sink on cook line. Employee replaced sign. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-10-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In food compartment sink: raw shrimp (70F - Cold Holding) Manager discarded on his own.

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. Cutting board on reach in cooler has built up food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in corner of kitchen is blocked by bus tub. Manager removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter has pans in it. Manager removed. Corrected On-Site

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 - 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean side drain boards of dish machine.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.