THE COLLABORATIVE

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter cooler, pooled eggs (53F - Cold Holding); sliced ham (51F - Cold Holding); as per chef less than 2 hours from walk in.

High Priority

Warewashing sanitizing solution exceeding the maximum concentration allowed.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator began to dilute. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at pizza oven reach in cooler area, raw beef picana stored over cheese. Operator removed. **Corrected On-Site**

High Priority

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep counter, utensils in standing water of 63F. **Repeat Violation**

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. Observed on dish drying shelf on cleaned storage containers.

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at white chest reach in freezer, packages of raw chicken with date mark 9/25. Operator began to remove. **Corrective Action Taken**

Basic

Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed syored in mop bucket at dish area.

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of flour at storage shelves.

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager not present with at least 5 employees engaging in food prep.

Intermediate

Food stored on floor.

Basic - Food stored on floor. Observed at walk in cooler container of pineapples stored on floor. Operator removed. **Corrected On-Site**

Basic

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven door handles. Operator removed. **Corrected On-Site** **Repeat Violation**

Basic