THE KNIFE

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 Beef (47-50F - Cold Holding) in flip top cooler. Per operator, meat transfer to unit 1 hour before the inspection. Operator placed ice on item for quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 1:45 p.m., no time mark on TCS food at buffet line. Per operator, item prepared and placed at buffet line at 12:00 p.m. Advise operator to correctly time marked items. **Warning**

High Priority

Live, small flying insects found.

High Priority - Live, small flying insects found. Observed 2 live flying insects landing on walls at 3 compartment sink. **Warning**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over bacon in walk in cooler. Operator removed to bottom shelf. **Corrected On-Site** **Warning**

High Priority

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at 3 compartment sink. **Warning**

Basic

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification available at this time. **Warning**

Intermediate

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training available at this time. **Warning**

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 - 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. **Warning**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A package has been given to the operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A package has been given to the operator. **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substances buildup inside ice machine. **Warning**

Basic

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and empanadas stored in walk in cooler. Per operator, both items cooked more than 24 hours. **Warning**

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage containers stored on clean food preparation table next to various food items. Operator removed and stored properly. **Corrected On-Site** **Warning**

Basic

Employee eating in a food preparation or other restricted area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container in kitchen. **Warning**

Basic

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black substances buildup on can opener holster. **Warning**

Basic