EXECUTIVE MEETING CENTER Inspection – April 11, 2024

High Priority 3

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw poke tuna over jugs of milk in reach in cooler

#5High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink. – at dish station – at dump sink at front counter

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – rice (92F – Hot Holding). Employee put back in reheat unit **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#7Intermediate03C-89-4

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. – salmon – chicken

#8Intermediate03G-43-1

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. – ROP cooked chicken

Basic 3

#1Basic32-12-5

Basic – Covered waste receptacle not provided in women's bathroom. – unisex employee restroom

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. – cutting board cook line stained and grooved

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. – floor tiles cracked next to prep sink – at entrance of walk in cooler

Florida Food Watch