KITCHENAF Inspection – February 16, 2024

High Priority 2

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fettuccine (47,48F – Cold Holding)

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fettuccine (47,48F – Cold Holding)

Intermediate 1

#9Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ James Marshall 12/30/18

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bin

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#3Basic36-22-4

Basic – Floor area(s) covered with standing water. At the warewash area

#4Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. At the low boy cooler in the kitchen open soda in the coolers

#5Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados in the salad make cooler

#6Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. 3compartment sink

Florida Food Watch

KITCHENAF

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 6

Inspection Report

KITCHENAF

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 6