Kussifay Express Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Sanitizing solution not maintained clean. Corrected On Site.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.

Critical - Observed toxic item improperly stored. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. VISIT WWW.MYFLORIDALICENSE.COM OR CALL 850-487-1395 TO APPLY FOR A LICENSE. This violation must be corrected by : 10/30/11.

Carbon dioxide/helium tanks not adequately secured.Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

13. 53B-08-1: No proof of required employee training provided.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AMBIENT TEMPERATURE OF 56F. DO NOT USE WALK_IN COOLER TO STORE ANY PHF UNTIL REPAIRED. This violation must be corrected by : 3/16/11. ALL PHF MOVED TO ANOTHER COOLER.

Observed ice scoop with handle in contact with ice.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVES CHANGE.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro