- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside cabinet where soda boxes are kept.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Side of coke display.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoons sitting on soiled napkins in plastic container at coffee station.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on ice container that us not washed and sanitized daily next to coke machine.
- Basic - Food debris/dust/soil residue on dry storage shelves. Bottom shelf along counter soiled.
- Basic - Food stored in holding unit not covered. Lemons at wait station.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soup spoons and lemon prongs sitting on counter.
- Basic - Large amount of unused equipment/supplies present. Front counter, glass freezer chest.
- Basic - Single-service articles not stored inverted or protected from contamination. Plasticware under cooks counter.
- Basic - Soil residue build-up on nonfood-contact surface. Garbage can in kitchen.
- 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. 0 ppm, chlorine. Do not use until repaired. Use 3 compartment sink for sanitizing until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 49-51° in white whirlpool refrigerator just placed in am, moved to working cooler. 43° corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw bacon over cooked potatoes, moved potatoes, corrective action taken.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White Whirlpool refrigerator at 49-51°.
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at front counter.
- Basic - Wood shelves chipping used to line nonfood-contact shelves, for utensil storage over Dishmachine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. OJ 52° placed more ice 43°, corrective action taken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. For potatoes, cook using a plate.
- Basic - Clean utensils stored between equipment and wall. Knife with cutting board on wall, front counter. Washed and sanitized and put in secure place. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Soup spoon on counter. Put another washed and sanitized spoon on a sanitized plate, **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Put on heat to 135°, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on front counter.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm wipe cloths, replaced sanitizer to 100 ppm, **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. After touching hair, washed hands, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 57° potatoes sitting out on table, put in cooler, corrective action taken, 43°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over bread in True 2 door, cookline, moved raw to bottom, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Front counter, up in hole has black debri.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed at front counter. **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. Observed at 0 ppm chlorine not dispensing, operator will sanitize in 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut lemons at 62°f at front counter, operator will use time as a public health control. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door. 6/19/13 back door still shows daylight under door.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** 6/19/13 put on gloves without washing hands.
- 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, Touching bagels. **Corrected On-Site* 6/19/13 touching bagels with same gloves that he cracked eggs.
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6/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Eating and washing dishes.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Admin Complaint** **Repeat Violation**
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Using same utensil for cooked and ready to eat at cookline.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
- 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. Touching bagels with same glove that he cracked eggs. **Admin Complaint** **Repeat Violation**
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6/19/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, spoons next to coffee cups not inverted.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items, cook.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cheese t 57?, cookline, moved to freezer 43?milk 49? added more ice
- High Priority - Container of medicine improperly stored, on shelf with food **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. 0 ppm, use 3 compartment sink until dishmachine is repaired.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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, Touching bagels. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 45-47? 2 door metal cooler, moved to another cooler with better airflow, 43?. **Corrected On-Site**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils, putting forks, spoons in paper bags, **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, dishmachine and wiping cloths.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some 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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4/18/2013 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface-encrusted grease on pot for frying.
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands---opening cooler doors with gloves toutching rte.
- Critical - Observed food being cooled by nonapproved method-batter-47 and pooled eggs-50 covered while cooling. Corrected On Site.--43
- Observed knife block in use to store knives. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-ham, turkey, cornbeef-cookline.
- Observed unnecessary items on the premise-unused cooler.
- Observed wall soiled with accumulated dust-kitchen. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-- back door .
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength--0 ppm-waiting on part.--use 3 compartment sink for sanitizing untiil repaired
- Equipment and utensils not properly air-dried-drying cuttingboard witth dry cloth.
- Nonfood-contact equipment not designed and constructed in a durable manner--front counter cabinets Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles-soak in sanitizer nightly.
- Observed knife block in use to store knives.
- Observed single-service articles stored without protection from contamination-not inverted at pickup window.
- Observed unnecessary items on the premise--ice bin. Repeat Violation.
- Observed wall nnextt to cookline and ceiling tiles soiled with accumulated dust. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled-dipping french toast in egg thhen picking up bagle-toast. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. ice bin, front counter.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. true reach in cooler.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. front counter cabinets. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable. front counter. Repeat Violation.
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4/16/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. front counter.
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen
- Floors not maintained smooth and durable. front counter. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen, restrooms.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. no hot water on premises.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. ice bin, front counter.
- Observed food debris accumulated on kitchen floor. under equipment.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. true reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. front counter cabinets. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter (individually packaged) at the front counter. Corrected On Site. ice bath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes, shell eggs at the cookline/prep area. Corrected On Site. moved inside a cooler. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw meat over cooked potatoes in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. cleanser, front counter.
- Observed wall soiled with accumulated food debris. cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatos, sausage at the cookline/prep area. Corrected On Site. reheated.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handling raw eggs then bread with out changing gloves. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen, front counter. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. sugar, front counter. Repeat Violation.
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2/6/2012 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. front counter cabinets. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable. front counter. Repeat Violation.
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11/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler (beverage air). operator turned the unit colder. Repeat Violation.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Floors not maintained smooth and durable. front counter. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. smoked salmon
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen table lower shelves. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. onions. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. fliptop reach in cooler
- Observed nonfood-contact equipment in poor repair. front counter cabinets. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in the fliptop reach in cooler. Corrected On Site. moved inside another unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. comminuted meat, eggs at the prep area. Corrected On Site. moved inside a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, egg whites in the produce reach in cooler. Corrected On Site. moved to another unit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in reach in coolers. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked food in a reach in cooler. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Observed wall in disrepair. cookline.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. mop sink, outdoors.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. sugar. Corrected On Site.
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9/13/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
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4/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler, (no potentiallly hazardous food inside); Beberage Air reach in cooler (produce and comercial dressings); Randell reach in cooler (empty); Artic Air reach in cooler (empty).
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization (3 compartment sink) needed.
- Floors not maintained smooth and durable. front counter.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site. spoon.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. front counter cabinets
- Critical - Observed raw animal food stored over cooked food. reach in coolers. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor (bottom)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
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4/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical - FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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3/9/2011 | Routine - Food | Warning Issued |
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