SWEET'S SENSATIONAL CUISINE

Violations (7)

• 03A-02-5Critical

  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 carrots cake with cream cheese (59F - Cold Holding) at front counter. Operator placed cake back in refrigerator. **Corrective Action Taken**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked Observed cooked ox tail in reach in freezer in black Nonfood-grade bags used in direct contact with food. Operator wrapped food in food grade plastic. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. 1)

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed in reach in freezer raw poultry above cooked ox tail. not all commercially sealed.. 2) observed raw beef above cooked beef patties in Richmond and freezer not all commercially sealed. Operator placed the raw chicken and raw beef on lower shelf in correct way. **Corrected On-Site**

  High Priority

• 12B-13-4

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

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in reach in refrigerator multiple refrigerators.

  Basic

• 16-37-1Repeat

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

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

  Intermediate

• 05-03-4

  Probe thermometer not within the intended measuring range of use.

  Intermediate - Probe thermometer not within the intended measuring range of use. Observed meat thermometer that started at 100 degrees.

  Intermediate

• 53B-13-5Repeat

  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.

  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. **Repeat Violation**

  Intermediate