Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In back kitchen area in reach-in cooler, liquid egg and cream opened 5 days prior per employee, not dated.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. In back kitchen area, interior of middle triple sink has black mold-like substance.

Intermediate – Handwash sink used for purposes other than handwashing. In back kitchen, sanitizer bucket stored in front handwash sink and cloth towels stored in handwash sink by dish area. Operator removed items from handwash sinks. **Corrected On-Site**

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has test strips for sink and surface sanitizer, currently using quaternary sanitizer.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At front counter area, no paper towels at handwash sink.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training certification available, employee present hired approximately 9 months. **Warning**

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee responsibilities available. **Warning**