OVATIONS MAIN KITCHEN Inspection – January 23, 2024

High Priority 2

#6High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -manager set up alternative method to sanitize after completing cycle from dish machine **Corrected On-Site**

Corrected On-Site

#7High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -137F after multiple attempts. Manager set up quat ammonium sanitizer in station to complete sanitizing step after pans have been run through dish machine that is currently not sanitizing adequately. **Warning**

Warning

Intermediate 1

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. -sink in back warewashing station **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic13-07-4

Basic – Employees wearing jewelry other than a plain ring on their hands/arms while preparing food/handling clean utensils/plates.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -sani bucket

#3Basic14-20-4

Basic – Ripped/worn tin foil used as shelf/table cover.

#4Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket on prep table next to chicken being prepped.

#5Basic25-05-4

Basic – Single-service articles improperly stored. -cases of single service cups on floor in dry storage

Florida Food Watch