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/ 2 servers and 2 cooks handling food, no certified food managerAÂ present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server Judy employed more than 60 days as a food handler, no proof of training.

Intermediate – 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.AÂ Discussed employee heath with operator, operator began filling outform at time of inspection.AÂ **Corrective Action Taken**

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen main reach-in cooler, cooked rice, cooked chicken and housemade sauces no date marking, per operator stored between 1-3 days.