WINGS & MORE

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries Station- Cooked fries (98-105F - Hot Holding). Per cook food item in unit less than an hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries Station- Cooked fries (98-105F - Hot Holding). Per cook food item in unit less than an hour. Observed pan stored on prep table without temperature control. Cook reheated. **Corrective Action Taken**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee begins works put on gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee begins works put on gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority

Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic

Ice buildup in Single door reach-in freezer in cook line.

Basic - Ice buildup in Single door reach-in freezer in cook line.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Shelves throughout kitchen soiled with grease and food debris. 2) Front and back of fryers soiled with grease.and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Shelves throughout kitchen soiled with grease and food debris. 2) Front and back of fryers soiled with grease.and food debris.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and can opener blate soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and can opener blate soiled.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

Basic

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.

Intermediate

Container of cut celery stored on floor in walk in Cooler.

Basic - Container of cut celery stored on floor in walk in Cooler.

Basic