APPETITES

Raw animal food stored over or with unwashed produce. In the walk in cooler, raw eggs were stored over unwashed cantaloupe. The eggs were moved down.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw eggs were stored over unwashed cantaloupe. The eggs were moved down. **Corrected On-Site**

High Priority

Food stored on floor. In the walk in freezer, cases of frozen vegetables were stored on the floor.

Basic - Food stored on floor. In the walk in freezer, cases of frozen vegetables were stored on the floor.

Basic

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All of the self service items at the front reception area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All of the self service items at the front reception area.

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Alvaro Leon 4/24/21 National Registry of Food Service Professionals

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Alvaro Leon 4/24/21 National Registry of Food Service Professionals

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/.

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/.

Intermediate