Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Gaskets/seals on holding unit in poor repair.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 86.
Intermediate - Required employee training expired for all employees.
Chicken dumplings 42°f at walk in cooler.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Restroom paper towel dispensers broken, not functioning.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Intermediate - No soap provided at handwash sink.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
A list of accredited food manager certification examination providers can be found at.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
High Priority - Raw animal foods not properly separated from each other in holding unit.
Do not use equipment/utensils not properly sanitized.
High Priority - Food-contact surfaces not sanitized after cleaning, before use.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sanitizer compartment not set up while in used. Do not use dishes/equipment not properly sanitized.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
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