IHC EMPLOYEES CAFETERIA Inspection – October 9, 2026

High Priority 1

#5High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher personnel handling cleaned sanitized plates without washing hands or wearing gloves.

Intermediate 2

#6Intermediate01C-10-4

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed at walk in cooler , chef provided the tags **Corrected On-Site**

Corrected On-Site

#7Intermediate02D-02-4

Intermediate – Packaged food not labeled as specified by law. Observed container of sugar, flour and panko not labeled with common name at kitchen area. Staff labeled it. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic06-09-2

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Stop Sale

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed pans at holding rack storage area wet nesting.

#3Basic08B-38-4

Basic – Food stored on floor. Observed two cases of frozen product stored on the walk in freezer floor, staff relocated to the rack **Corrected On-Site**

Corrected On-Site

#4Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. Observed cleaned sanitized silverware stored food contact surfaces first.

Florida Food Watch