GOOD THYME

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on the cook line removed headphones with gloves on and Congo make sandwiches. I informed the manager to have her remove the gloves, wash her hands and put on a new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F. Cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on the prep table next to the slicer as you enter the door from the patio. The beverage was removed. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employees have wiping cloths on their belt loops loops on their pans and pant pockets. The towels was removed fro off their clothes and placed in the soiled towel bucket. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1, 2025

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a knife at the hand washing sink on the front line. The manager informed the employee to only wash hands at a hand washing sink. The knife was taken to the 3 compartment sink to be washed, rinsed, and sanitized. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F inside the walk in cooler. The product was put on ice. Corrective Action Taken

Basic - Soiled dry wiping cloth in use. Employee had a wiping cloth hanging their clothes. The cloth was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled in the kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwasher apron on the shelf with clean utensils.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under white cutting board on the prep table across from the cook line.

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

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling and vents on cook line are soiled with accumulated dust or mold-like substance.

Basic - Utensils in poor condition. Observed rusted can opener blade

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler: Pickled carrots- 1-13, pickled red onion 2-3, pickled jalapeños 12-17.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - Approved variance not maintained at the food establishment. Establishment makes house made yogurt onsite that goes outside of food code parameters.

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 - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Hot brined Pickled red onions, hot brined pickled carrots, hot brined pickled jalapeños, all exceeding 7 day shelf life.

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 - Current Hotel and Restaurant license not displayed.

Basic - Cloth used as a food-contact surface. Observed towel on cooked rice in make line

Basic - Cutting board has cut marks and is no longer cleanable on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and tongs in water at 70f on cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Floor tiles missing and/or in disrepair. By back door

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Light not functioning. On hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled.

Basic - Outer openings not protected with self-closing doors.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Well on cook line with shelled eggs, pooled eggs, cooked sweet potato, cooked potato. Manager time marked product, went into well at 7:30am. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container lid cracked on black beans in walk in cooler

Basic - Unclean building components, attachments or fixtures. Observed soiled fan covers in walk in cooler