DOUCE RESTAURANT AND LOUNGE

Violations (9)

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed flip top coolers on cook line at 45°F. Operator states food less than 2 hours. Operator reduced quantities to leas than 2 hours and provided ice bags until repaired. **Corrective Action Taken**

  Basic

• 35B-01-4Repeat

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed kitchen door and lounge area door. **Repeat Violation**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed a case of meat stored directly on the walk in freezer floor. Operator relocated to a shelf. **Corrected On-Site**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler exterior thermometer broken. Need internal thermometer.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler exterior thermometer broken. Need internal thermometer.

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - Ripped/worn tin foil used as shelf cover.

  Basic

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked with chemical jug. Operator removed. **Corrected On-Site**

  Intermediate

• 53A-05-6

  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/

  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/ observed six (6) employees on duty, no Food Manager present.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

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

  Intermediate

• 02C-02-5

  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 incomplete date marking. The walk in freezer is 100%. The walk in cooler is 40%. Observed cooked pork, thawed chicken, etc. all 25-36 hours since production, no date marks.

  Intermediate