RICE 2 MEET U

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - kitchen helper handled soiled foot stool, then handled foods with same gloved hands Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook left unit to restart generator, returned to food prep without changing gloves and washing hands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pork belly, 82F, pasta 72F, held off temperature control 2 hours - prep cooler: cabbage 45-46F; cut greens 47F; kimchee 46F; cheese 48F; cooked vegetables 50F; shredded chicken 53F; tofu 50F - cooked corn 58F; pork 58F; raw bacon 57F less than four hour Warning

Intermediate - Food-contact surface soiled with food debris or residue. - cutting board at prep table Warning

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

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. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning