High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee took multiple orders handling customer payment/order entry system/headset/hair, exited and reentered establishment multiple times then prepared and packaged food and drinks for customers without ever washing hands. Employee unable to wash hands properly due to only hand washing sink in kitchen waste water overfilling onto floor in kitchen. **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from cooking raw hamburger to preparing ready to eat breakfast sandwiches without washing hands. Only hand washing sink in kitchen overflowing onto floor . Advised Operator importance of proper hand washing requirements. **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched handle to walk-in cooler previously observed being soiled by employee with contaminated unwashed hands. Advised Operator of importance of proper hand washing. **Warning**

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment changed ownership, open/operating under new ownership, no approved license for new owner, establishment does not meet licensure requirements. Advised Operator of licensure requirements. **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At walk-in freezer; opened bags of raw chicken stored over raw hamburger . Advised Operator of proper storage/separation. **Warning**

High Priority – Sewage/wastewater backing up through only hand washing sink in kitchen. Advised Operator to repair hand washing sink to drain properly. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line lowboy reach in; pasteurized liquid eggs (58F – Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, discarded. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; sliced cheese/sliced tomatoes/cut lettuce/ham (TPHC)- no time mark. Operator stated held using time as a public health control since 7:30am, applied appropriate time mark. **Corrected On-Site** **Warning**