CHICKEN SALAD CHICK

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered prep area, used thumb to touch mouth then put gloves on and began to prepare food; no hand wash. Advised operator that employee should wash hands and put new gloves on.

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At line one, above flip top cooler: Cut lettuce not time marked. Employee time marked 9:15am.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At line one, above flip top cooler: Cut lettuce not time marked. Employee time marked 9:15am. **Corrected On-Site**

High Priority

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler next to toaster at hand washing sink: cooked broccoli cheddar (45F at 12:00pm; 45F at 12:30pm- Cooling); yogurt and grapes mixture (45F at 12:00pm; 45F at 12:30pm- Cooling) As per operator, cooling since 9am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Cooked broccoli cheddar stored over stacked. Advised operator to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler next to toaster at hand washing sink: cooked broccoli cheddar (45F at 12:00pm; 45F at 12:30pm- Cooling); yogurt and grapes mixture (45F at 12:00pm; 45F at 12:30pm- Cooling) As per operator, cooling since 9am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Cooked broccoli cheddar stored over stacked. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**

Intermediate

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate