- Basic - Attached equipment soiled with accumulated grease, hoods. **Warning**
- Basic - Bowl or other container with no handle used to dispense food, flour. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored, tongs and ladles stored on oven handle. **Warning**
- Basic - Food stored on floor, carrots and onions in walk in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, plastic spoons and forks. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar, salt and msg. **Corrected On-Site** **Warning**
- 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, 10 ppm. Manufacturer label states sanitizer should be 50 ppm. **Warning**
- 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. Employee had on one glove but touching cooked beef wit hung loved hand. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, batter on cook line 78°, corrective action taken. Employee time marked and will discard at 3:00 pm. **Warning**
- High Priority - Raw animal food stored over cooked food, raw beef over cooked chicken in reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food raw beef over vegetables in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, soup and noodles in walk in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees, bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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6/17/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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