Intermediate – 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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Issued printed copy Big 6 food borne illnesses signage and reference material. **Corrected On-Site**

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. Observed cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked

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.Issued printed copy of Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 to person in charge. **Corrected On-Site**

Intermediate – Handwash sink by 3 compartment sink at bar not accessible for employee use at all times

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. Issued blank printed copies of Employee Health Agreement to person in charge and observed current staff complete Employee Health Agreement forms.