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Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (129F - Hot Holding) at steam table, as per operator for less than 2 hours.

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw beef and then proceeded to start plating food to serve to customers.

High Priority

Food with mold-like growth. See stop sale.

High Priority - Food with mold-like growth. See stop sale. Observed mold like substance on shredded cheese at reach in cooler near cook line.

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched hair with gloves on and then proceeded to engage in food preparation without changing the gloves.

High Priority

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan over cutting board at table soiled with heavy dust.

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 raw shrimp sauce, raw shrimp. As per operator for less than 2 days. Advised operator to date mark products. Observed shredded cheese at reach in cooler near cook line.

Intermediate

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at the triple sink. Also observed wall near steam table soiled.

Basic

No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for Lidanis Rodriguez for more than 60 days.

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.

Intermediate