Whatcha Want Eatery

Intermediate - No soap provided at handwash sink. Operator supplied soap during inspection.

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Food containers containing foods removed from the original container not labeled with common name. Squeeze bottles and shakers on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed small turbo oven is soiled at time of inspection.

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Lighting Adequate; Required Shields in Place

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked sausage (53F - Cold Holding) second temperature 50F. Operator states sausage was cooked on 7/16/24 brisket (81F - Cold Holding) second temp 61F. Operator states brisket was cooked 7/16/24 and that it was sitting on counter for 20 minutes before being placed back into unit. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shell eggs over sauces in unit. Operator relocated. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee states temperature of all food was taken at 9am: In refrigerator next to sandwich unit: taziki (50F - Cold Holding) second temperature 43F; cut tomatoes (50F - Cold Holding) second temp 43F Unit by service window: tomatoes (46F - Cold Holding)second temp 43F Unit closest to 3 compartment sink: cooked sausage (53F - Cold Holding) second temperature 50F. Operator states sausage was cooked on 7/16/24, see stop sale; cooked onions (55F - Cold Holding) second temp 41F Flip top by grill: hot dogs (45F - Cold Holding) second temp 43F; sausage (45F - Cold Holding) second temperature 43F; brisket (81F - Cold Holding) second temp 61F. Operator states brisket was cooked 7/16/24 and that it was sitting on counter for 20 minutes before being placed back into unit. See stop sale **Corrective Action Taken** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 3 freezer chests in customer area before entering restrooms. Prep table next to fridge and freezer units on each side. Spoke with Andrea in plan review who added additions. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Service area holding utensils and condiments **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table containing utensils **Warning**

Basic - Floor soiled/has accumulation of debris. Underneath equipment **Warning**

Basic - Food stored on floor. Fry oil stored on floor underneath 3 compartment sink. Operator relocated **Corrected On-Site** **Warning**

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 3 freezer chests in customer area before entering restrooms. Discussed with operator only packaged food items can remain in unit. Food items in containers stored in freezer. **Warning**