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A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Soup in walk in cooler 111°F at 1:15
Soup in walk in cooler 89°F at 2:15
Operator placed soup in smaller containers and in walk in freezer for quick cooling. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Sprouts 72°F on the cook line, for less than 2 hours.
Operator placed sprouts in reach in cooler.
**Corrective Action Taken**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Soup in walk in cooler 111°F at 1:15
Soup in walk in cooler 89°F at 2:15
Operator placed soup in smaller containers and in walk in freezer for quick cooling. **Corrective Action Taken**
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