SMALL GIANT & WINE ON WATER Inspection – November 5, 2024

High Priority 1

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over ready to eat items, operator moved it to bottom shelf.

Intermediate 4

#6Intermediate53A-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/ Rachel leever, Kami Haines

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator replaced **Corrected On-Site**

Corrected On-Site

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. In kitchen operator replaced **Corrected On-Site**

Corrected On-Site

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some staff still need to be trained, operator is in process of updating everyone's certification.

Basic 4

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bar reach in cooler soiled

Florida Food Watch