- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of Pepsi in reach in freezer
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cleaned broken egg off of floor and then put on gloves without washing hands **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale. Tomatoes
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy for operator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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