Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized **Corrected On-Site**

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Marinara sauce prepared and frozen not related when held at refrigeration. Operator redated, discussed with operator **Corrected On-Site**

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing green substance at ware washing area not labeled. Operator labeled soap **Corrected On-Site**