Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

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

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 soap provided at handwash sink. Observed at cook line entrance, chef replaced. **Corrected On-Site**

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for pico de gallo sauce cut cabbage for 4 hours time with no written procedures. Provided to operator via email.