DIXIE DHARMA

High Priority - Container of medicine improperly stored. Burn gel stored on dry storage shelf in back kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beyond beef 57°, beyond chicken 57° operator placed in walk-in cooler in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Per operator food items were placed in heating unit at 9:30am. Mac n cheese 100° Mashed potatoes 117° Operator reheated on stove top to 165° Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Whit cutting boards on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to clean utensils shelf block by prep table.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Deontae Moody

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers stored on floor at front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not constructed to be easily cleanable. Throughout the entire kitchen area.

Basic - Food stored on floor. Potatoes kale, tortilla chips

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooling unit on cooks line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls behind cooking equipment. Hood filters

Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to clean utensils rack.

Basic - Working containers of food removed from original container not identified by common name. Bulk bread crumbs, dredging flour

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Warning - From follow-up inspection 2022-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag stored on shelf by food. Corrected On-Site Warning - From follow-up inspection 2022-01-31: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-01-31: Time Extended