- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sea salt yogurt 47° F in back half of holding unit , product out of temperature for less than 4 hours . Stirred and rotated to cool down . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Triple chocolate 44° F, vanilla custard 45° F, **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. ( Morgan )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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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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.
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4/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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