Tossgreen

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then got clean dishes, explained to her, she washed hands **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Cleaners by plastic utensils and cookies, front counter, employee moved them **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus made on Wednesday from had chicken peas, dated by employee **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, cleaner by mgr **Repeat Violation**

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One mgr in training for 2 months

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine **Repeat Violation**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees here that don't have training because they are new **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site**

Basic - Hole in or other damage to wall. By hand sink in back prep are, sink pulling out **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. In unisex restroom **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooker **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Box freezer, front area and shelf in walk in cooler **Repeat Violation**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 200 ppm **Corrected On-Site**

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Food and Non-Food Contact Surfaces Designed and Constructed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boil eggs (45-50F - Cold Holding, re-temp 41F); cooked chicken (47F - Cold Holding, re-temp 35F), both items stored in front line make table and place there from main walk in cooler approximately 2 hours ago as per manager. Both items are pass the fill line on container. Manager removed access and place both items in reach in freezer to bring down temperatures. Cut lettuce and cut spinach (47-53F - Cold Holding), both items stored in pan in front pull down cooler on front line and place there from main walk in cooler around 830 am as per manager. Unit has no ambient thermometer. Inspector thermometer reading at 67F ambient temperature. Inform manager to place items in another unit. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-06: At call back still the same. Front line temperatures: Boil eggs 47F Cooked corn 49F Cooked chicken 48F Cooked beans 46F Cut lettuce and cut spinach 49-51F ( place on Time during inspection) All items place on front line from main walk in cooler this morning as per person in charge with no additional prep. Manager will adjust temperature settings **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Charlotte Aidridge has proof of manager examination with test score but no certification. Manager stated she never received one. Provided technical assistance. No other CFM employed at this location **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-06: Still the same **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 1 food handler employee hired over 60 days with no proof of employee training - From follow-up inspection 2023-04-06: Still the same **Time Extended**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager for establishment **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water