Sky-D's Place

Employee Health Policies Present

Food Received at Proper Temperature

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Approved Thawing Methods Used

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grass.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls at pass through not inverted. Operator inverted.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing vacuum breaker for smaller black hose after splitter. Back flow installed over splitter. Operator attempted to switch the location. **Corrective Action Taken**

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/ At time of inspection one food manager certificate expired in June of 2024. Operator states will have be getting food handler training certificate with new hired employees. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has debris build up above the blade. Operator removed to clean. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Employee provided paper towels. **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. At time of inspection, time as public health control procedures not filled out for salad bar, held on time as public health control. Discussed and filled out procedures with operator. **Corrective Action Taken**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler in exterior shed has cracks with exposed insulation. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in standup reach in cooler in exterior shed area. Operator placed ambient thermometer in reach in cooler. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with grease forming between the filter slats. Per operator cleaning scheduled. **Corrective Action Taken**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at 0ppm quaternary at time of inspection mixed with soap and water and stored on prep table. Employee emptied and remixed sanitizer and placed on bottom shelf of prep table. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in back hallway area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of tea dispenser, employee relocated the beverage. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on the cook line working with food without a beard guard.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on salad bar: cheese (45F - Cold Holding); ham (46F - Cold Holding). Manager stated items placed on salad bar at 11:00 am. Manager voluntarily discarded items. Items in reach-in cooler across from cook line fryers: cheddar cheese (45F - Cold Holding); pepper jack cheese (46F - Cold Holding); hot dogs (49F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, pepper jack cheese (40F - Cold Holding); cheddar cheese (41F - Cold Holding); hot dogs (40F - Cold Holding). **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potato salad in reach-in cooler not cooling at a sufficient rate: potato salad (2 hours 30 minutes) (68F - Cooling); potato salad (3 hours) (64F - Cooling). Manager had employee remove lid and place item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water stored in dining room closet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cheese ladle stored in container of water on prep table next to cook line, 85F. **Repeat Violation**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer in corner of kitchen. **Repeat Violation**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Banana pudding in front counter reach-in cooler.