Intermediate – Handwash sink not accessible for employee use at all times. In kitchen, handwashing sink is not easily accessible, blocked by shelves.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Wissem Zid is not present with 5 employees present engaged in food service.

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

Intermediate – Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Employee tested chlorine sanitizer in water reservoir instead of waiting until dishwasher has completed the cycle. Discussed with employee to wait for full cycle to complete then use test on surface in dishwasher.