Basic - 1 container of cleaned and cut Carrots and 1 container of raw turkey stored on floor in walk-in cooler.
Basic - Designated employee eating in area located in a food preparation or other restricted area causing possible cross contamination. Prep cook eating while cleaning lettuce and parsley.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on right prep table in kitchen.
Basic - Employee personal items stored in or above a food preparation area. Prep cook has lighter on prep table next to lettuce and parsley .
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Falafel utensil next to fryer. Discarded the water **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shawarma in container full of water on kitchen floor,
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in wiping cloth container.
High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook putting on gloves without washing hands prior,
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cleaning lettuce and parsley for salad.
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over hot dogs in reach in cooler to the right in kitchen. Moved chicken to the bottom. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
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.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. had the advisory on file and hang it on wall above food manager license. **Corrected On-Site**
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