Inspection Report - Florida Food Watch

High Priority 1

#10High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate 2

#11Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled.

Basic 9

#1Basic05-04-4

Basic – Ambient air thermometer not located in the coolest part of the hot holding unit. Most reach in coolers.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Walk in cooler.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#5Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on food preparation tables.

#6Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed kitchen floor soiled throughout.

#7Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Corrected On-Site

#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen oven soiled inside.

#9Basic21-10-4

Basic – Soiled dry wiping cloth in use. **Corrected On-Site**

Corrected On-Site

Florida Food Watch

SALTY FLAME

Inspection Summary

Violation Summary

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 9