Intermediate – 02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reference: 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Priority: Intermediate

Intermediate – 11-26-1 Observed: 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. **Warning** Priority: Intermediate

Intermediate – 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board , can opener blade. Priority: Intermediate

Intermediate – 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Bowl placed in the sink Priority: Intermediate

Intermediate – 53A-01-7 Observed: Manager or person in charge lacking proof of food manager certification. **Warning** Priority: Intermediate

Intermediate – 53A-08-4 Observed: No list of certified food service managers available at the establishment. Priority: Intermediate

Intermediate – 53B-01-5 Observed: 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. **Warning** Priority: Intermediate