PRIMA CLASSE

Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip, did not change color for dishwasher, using heat to sanitize plates and utensils at warewashing area. **Warning**

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice and reduce oxygen packaging date mark 09-12-26 held more than seven days. **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked rice and reduce oxygen packaging date mark 09-12-26 held more than seven days. **Warning**

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep area soiled with food debris. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line with food debris in and used for other purposes. **Warning**

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. **Warning**

Basic

Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment is conducting reduced oxygen packaging for cooked rice held for more than 48 hours without an approved HACCP plan. **Warning**

Intermediate

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reaching cooler next to hand washing sink at cook line without an ambient thermometer inside. **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths at work station at cook line not stored in sanitizing solution. **Warning**

Basic