DOS PECADOS

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26. See stop sale.

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees failed to wash hands and change gloves after scratching his back with gloved hand and continued with food preparation. Reviewed proper procedures and employee washed hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees failed to wash hands and change gloves after scratching his back with gloved hand and continued with food preparation. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing, rinsing, and immediately putting up utensils without conducting sanitation step. Advised employee to set up sanitizer sink and sanitize all items. Sink set up at 100ppm and utensils sanitized.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing, rinsing, and immediately putting up utensils without conducting sanitation step. Advised employee to set up sanitizer sink and sanitize all items. Sink set up at 100ppm and utensils sanitized. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26.

High Priority

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/ Certified Food Manager - Christian Fargoza Person in Charge - Francys Galan

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/ Certified Food Manager - Christian Fargoza Person in Charge - Francys Galan

Intermediate