BANQUET 61

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walking cooler

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

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in front of handwashing sink. Operator moved items. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Serviceline

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled degreaser. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For sous vide cooking done onsite. Discussed with operator and they will need to submit HACCP

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 - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine both

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Light pink liquid on cookline. Chef labeled bottle.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in utility sink. Chef removed chicken Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At server station, blocked by equipment.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temp reached 145f.