I / Employee Health
Person in charge did not ensure that employees are informed of their responsibility to report information about their health. NO HEALTH REPORTING AGREEMENT ON FILE.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food. COPY HEALTH REPORTING AGREEMENTS FOR ALL FOOD EMPLOYEES, OBTAIN SIGNATURES, COPY, THEN MAINTAIN IN FACILITY AND PROVIDE A COPY TO EMPLOYEES FOR THEIR RECORDS.
II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
CONTINUE TO WORK SYMPTOM FREE TO AVOID CONTAMINATING FOOD AND CLEAN ITEMS.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

V - P / Food from Approved Source
Foods are received from the following sources: OLEKSY WHOLESALE MEATS, RESTAURANT DEPOT, BOUTROS BROTHERS, DIMPHELMIER, ORLANDO, FARKAS BAKERY, EUCLID FISH.
CONTINUE RECEIVING FOOD FROM APPROVED SOURCES THAT HAVE RECEIVED REGULAR INSPECTIONS FROM REGULATORY AGENCIES IN ORDER TO PROVIDE A SAFE SOURCE OF FOOD FOR THE PUBLIC.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Time/temperature controlled for safety foods were not being held at the proper temperature. MUSHROOM SAUCE, CABBAGE AND BEAN SOUP WERE LESS THAN 135 DEGREES FAHRENHEIT.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. REHEATED TO GREATER THAN 165 DEGREES FAHRENHEIT AND PLACED ON THE STEAM TABLE.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed improper method for cooling TCS foods. SAUERKRAUT IS COOLED IN A DEEP CONTAINER WITH A TIGHT FITTING LID.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. SPREAD HOT FOOD IN A THIN LAYER UNCOVERED OR LIGHTLY COVERED TO EXPEDITE HEAT LOSS. COOL FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS (CRITICAL), THEN FROM 70 TO 41 DEGREES FAHRENHEIT WITHIN AN ADDITIONAL FOUR HOURS. SAUERKRAUT WAS TRANSFERRED TO A LARGER, SHALLOWER PAN, AND PLACED ON ICE FOR RAPID COOLING TO 70 DEGREES FAHRENHEIT.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

X / Chemical
Corrected During Inspection Observed toxic materials improperly identified, stored and used. NO LABELS ON SPRAY BOTTLES CONTAINING CHLORINE SOLUTION.
Toxic substances shall be properly identified, stored, and used.