BULL TOP TASTE 441 LLC

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler, coleslaw (57F - Cold Holding); sliced tomatoes (59F -Cold Holding), not prepared or portioned today. Operator stated items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into reach in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter flip top cooler, coleslaw (57F - Cold Holding); sliced tomatoes (59F -Cold Holding), not prepared or portioned today. Operator stated items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into reach in cooler to quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, jerk pork (120F - Hot Holding), operator stated item held out of temperature approximately 1 hours. Advised operator to reheat item to 165F. Operator placed into stove to reheat. At front counter steam table, ackee and salt fish (120F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, jerk pork (120F - Hot Holding), operator stated item held out of temperature approximately 1 hours. Advised operator to reheat item to 165F. Operator placed into stove to reheat. At front counter steam table, ackee and salt fish (120F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degree. At front counter steam table, ackee and salt fish (120F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degree. At front counter steam table, ackee and salt fish (120F - Hot Holding);, operator stated item held out of temperature approximately 4 hours. See stop sale. **Warning**

High Priority

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/ **Warning**

Intermediate

Wet wiping cloths stored in detergent and sanitizer mixed together. Operator corrected.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator corrected. **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods-Cooked rice and peas, cooked curry chicken, cooked curry goat, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods-Cooked rice and peas, cooked curry chicken, cooked curry goat, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking. **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification. No proof of Certified food manager. Person in charge-Michael Smith

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified food manager. Person in charge-Michael Smith **Warning**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine sanitizer

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine sanitizer

Intermediate