FIELD OF GREENS SEMINOLE

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes in dishwasher and unloading clean ones without washing hands; Educated; employee washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar (59F - Cold Holding);in dressing station at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved inside cooler; sliced cheese (37-45F - Cold Holding);in cooler at front counter; food overstocked ; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar (59F - Cold Holding);in dressing station at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved inside cooler; sliced cheese (37-45F - Cold Holding);in cooler at front counter; food overstocked ; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** **Corrective Action Taken**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (64-64F - Cooling)at 11:02 to 64 F at 11:25 since 10:30 ;in walk-in cooler; food stored in big plastic containers with tight lids; at this rate food will not reach 41 F or below within 4 hours; operator uncovered

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (64-64F - Cooling)at 11:02 to 64 F at 11:25 since 10:30 ;in walk-in cooler; food stored in big plastic containers with tight lids; at this rate food will not reach 41 F or below within 4 hours; operator uncovered **Corrective Action Taken**

Intermediate