Basic - Bowl or other container with no handle used to dispense salt. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at the grill.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Working containers of food removed from original container not identified by common name. Salt at cook line **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine
High Priority - Small flying insects in bar area.
Intermediate - Handwash sink not accessible for employee use at all times. Small prep table in front of the sink next to grill. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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