Fresh

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove. **Corrected On-Site** **Warning**

Basic - Floor area(s) covered with standing water on front prep line. **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee take cauliflower from original packaging and then immediately begin to slice without first wash. Operator instructed employee to wash produce. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout establishment. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line. Operator dumped solution. **Corrected On-Site** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored over non commercially packaged plantains in walk in freezer. Operator reorganized. **Corrected On-Site** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face while wearing gloves and then immediately begin to open canned peppers and handle peppers without first washing hands and changing gloves. Reviewed handwashing and gloves change requirements with operator. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. **Warning**

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. **Warning**

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