CATERING/KOSHER KITCHEN Inspection – March 4, 2025

High Priority 1

#7High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty towel and continued working with food. Employees were instructed about the correct hygiene practices. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty slicer after

Basic 6

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee containers with coffee and water on prep table. Employee moved them. **Corrected On-Site**

Corrected On-Site

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when engaged in food preparation.

#3Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Employee fixed it. **Corrected On-Site**

Corrected On-Site

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Employee moved it to the walk in cooler.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#6Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch