Motorola Cafeteria Improves its Sanitary Rating

No Violations Were Observed

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal bowls are stacked wet on shelving. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Beef broth in the walk-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw meats above raw fish. Was immediately corrected. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef broth in the walk-in cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef broth in the walk-in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed steel line pans are being stacked wet.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap in the 2 outer compartments of the 3 compartment sink. The sanitizer compartment was drained , cleaned and filled with sanitizer. **Corrected On-Site**

Basic - Ventilation inadequate as evidenced by smoke in kitchen area. Observed employee cooking chicken and cresting a great deal of smoke that the hood doesn't remove.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repairman arrived before inspection was complete to service the conveyor type Dishmachine. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the victory reach-in cooler near the breakfast area.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near the mop sink room and in the deli area. **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Victory reach-in cooler near the breakfast area.

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. Various desserts in the dining room.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans

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.

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer, box of beef

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Employee used handwash sink as a dump sink. Grill station

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. bread station at buffett station no serving utensil Corrected On Site.

Critical - Displayed food not properly protected from contamination. oatmeal, rolls Corrected On Site.

Observed build-up of debris, dust or dirt on nonfood-contact surface. handsink in kitchen by mop sink

Observed ceiling soiled with accumulated dust.

Critical - Displayed food not properly protected from contamination. lemons at condiment station Corrected On Site.

Critical - Observed buildup of soil in the interior of ice machine.

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

Observed attached equipment soiled with accumulated grease. hood filters

Carbon dioxide/helium tanks not adequately secured. by dishmachine Corrected On Site.Repeat Violation.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna,eggs,cheese salad bar Corrected On Site.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed live flies in kitchen.

Observed ceiling soiled with accumulated dust.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above deep fat fryer.

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives

Critical - Handwashing cleanser lacking at handwashing lavatory. Deli section Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed floor area(s) covered with standing water. Under fryers.

Critical - Observed food stored on floor. Walkin freezer.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured.

Critical - Hand wash sink lacking proper hand drying provisions. coffee island.

Critical - Hot water not provided/shut off at employee hand wash sink. Dishmachine area.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/09/08.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 11/9/08.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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 This violation must be corrected by : 11/9/08.

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

Critical - Observed dented/rusted cans. Corrected On Site.

Critical - Observed food stored on floor. Freezer.

Critical - Observed live flies in kitchen. Fruit flies.