STAND #2

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 46f less than four hours

Basic - Dead roaches on premises. -2 dead roaches on floor next to keg cooler -1 dead roaches on floor next to keg cooler by register Corrected On-Site

High Priority - Container of medicine improperly stored. -employee medicine stored above oreo cookies in small black reach-in cooler door, operator relocated Corrected On-Site

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. -Kathy

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -plastic spoon stored in water 60F, operator discarded Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

Basic - Food not stored at least 6 inches off of the floor. -case of bottled water stored on the floor, operator relocated Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to stand sign states "Hand Wash Only", provided handwash signs, operator posted Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Bowl or other container with no handle used to dispense food. -cup in sugar container, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -turkey leg 127°F, operator turned up heating device Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -gallon of bleach stored next to bottled water, operator relocated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -cup in sugar container

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and sweater stored next to single service items, operator relocated Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch

Basic - Working containers of food removed from original container not identified by common name. -sugar container not labeled