Intermediate – Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** Reference: 2-102.11(C)(1)(2)(3)(16) and (17) FC: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission foodborne disease by a food employee who has a disease or a medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory authority; and (17) Explaining how the person in charge, food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Priority: Intermediate

Intermediate – Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener near steam table area has food debris. **Warning** Priority: Intermediate

Intermediate – Observed: No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning** Reference: 61C-1.002(5)(c)(1) FAC: (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened after being out of business more than 12 months shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, F.S. and Rule Chapters 61C-1 and 61C-4, F.A.C. Such plans must be approved by the division as meeting the sanitation and safety requirements provided in law prior to scheduling of an opening inspection and licensing. For remodeling, plan review submittal is not required if the division can otherwise determine that the intended remodeling will not have an impact on any sanitation and safety requirements provided in law or rule. Plan review is not required for applications for change of ownership when no interruption in operation or no change to the establishment occurs. Plan reviews for additional theme park units are not required if such units have been previously reviewed and approved and have no modifications from the originally approved model. Priority: Intermediate

Intermediate – Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate

Intermediate – Observed: No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. Operator put soap at hand wash sink. **Corrected On-Site** **Warning** Priority: Intermediate

Intermediate – Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: hamburger patties and cooked sausage prepared more than 24 hours and not date marked. **Warning** Priority: Intermediate