CARROT 770

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (60F - Cold Holding) inside double door reach in cooler at kitchen area. As per operator for less than 2 hours. Employee stored inside reach in freezer at kitchen area. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked chicken (101F - Hot Holding) on top of preparation table in front of hand wash sink at kitchen area. As per employee for less than 1 hour. Employee stored inside warmer to reheat at the time of inspection. **Corrective Action Taken**

High Priority

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards on top of preparation table at kitchen area.

Basic

Insect control device installed over food preparation area.

Basic - Insect control device installed over food preparation area. Observed bug zapper install over food disposables at kitchen area.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on shelf at kitchen entrance. **Repeat Violation**

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink cover with a plastic lid at kitchen area. Employee removed during inspection. **Corrected On-Site**

Intermediate

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with no hair restraint at kitchen area.

Basic

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 7 employees and no certified manager present at the time of inspection.

Intermediate

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 at storage area.

Basic