JUST SOUSEY

Violations (6)

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shrimp then continued to engage in food preparation/ touching clean utensils. Educated employee on proper hand washing procedures. Employee discarded gloves , washed hands and put on new pair of gloves during the inspection.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shrimp then continued to engage in food preparation/ touching clean utensils. Educated employee on proper hand washing procedures. Employee discarded gloves , washed hands and put on new pair of gloves during the inspection. **Corrected On-Site** **Warning**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to steam table - portable warmer cooked sausage (128F - Hot Holding). Per operator item was out of temperature for less than 4 hours. Operator reheated sausage to 178F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to steam table - portable warmer cooked sausage (128F - Hot Holding). Per operator item was out of temperature for less than 4 hours. Operator reheated sausage to 178F. **Warning**

  High Priority

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl and food particles in hand washing sink at cook line. Operator removed during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at cook line and next to triple sink. Operator replenished during the inspection.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at cook line and next to triple sink. Operator replenished during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink. In employee restroom located to back of establishment. Operator provided during the inspection.

  Intermediate - No soap provided at handwash sink. In employee restroom located to back of establishment. Operator provided during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 53B-13-5

  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. **Warning**

  Intermediate