Community Pool Snack Bar Improves its Sanitary Rating

No Violations Were Observed

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemicals over plastic wrap **Corrected On-Site**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Basic - 3 bin sik leaking at the faucet

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hummus frig **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.discused with person in charge

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed info to Heidi

Intermediate - Employee training does not include food allergen awareness information.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Basic - Dumpster overflowing garbage.

Basic - Open dumpster lid.

Basic - Garbage on the ground and/or pad around dumpster.

Intermediate - Spray bottle containing toxic substance not labeled.2 spray bottles by pesticides

Intermediate - Manager lacking proof of food manager certification.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.employee unaware of how to do dishes correctly

There is no stem thermometer

Critical - There is hot dogs at 60F COS. All PHF shall be kept 41F or below

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hot dogs 45f

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.refrig not maintaining food 41or less

Critical - No conspicuously located thermometer in holding unit.hot dog units

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.wrong teststrips for quat

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.on floor

Critical - No professional hygiene and/or foodborne illness training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.Missing 2 cards

Critical - Employees have not received training related to their assigned duties. Employees unaware of dish washing sink set up

Critical - Observed toxic item stored in food preparation area.cleaner Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No conspicuously located thermometer in holding unit.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

No Violations Were Observed

No Violations Were Observed