Ms.Cheezious Degrades its Sanitary Rating

Basic - No container installed for catching grease from hood drip tray.

Basic - Soiled reach-in cooler gaskets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Reach in cooler does not have tight-fitting doors.

Intermediate - Cutting board(s) stained/soiled.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Clean equipment stored on floor. Aluminum pans

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Soiled reach-in cooler gaskets. **Repeat Violation**

Basic - Wall soiled with accumulated grease. Behind fryer

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Intermediate - Buildup of soiled material on racks in the reach-in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Purse inside handwashing sink.

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

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Soiled reach-in cooler gaskets.

Basic - Wiping cloth/towel used under cutting board.

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**

Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not working.

Observed employee with no hair restraint.

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

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.cooked bacon next to handsink

Critical - Observed raw animal food stored over ready-to-eat food.chiken over cheese

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Handwash sink not accessible for employee use at all times.

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

Critical - Manager lacking proof of Food Manager Certification.

Observed cutting board grooved/pitted and no longer cleanable.

Observed build-up of grease on nonfood-contact surface.hood filters

Critical - Manager lacking proof of Food Manager Certification.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Blu cheese at 60 degrees Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed potentially hazardous food thawed at room temperature.Real butter

Critical - Observed raw animal food stored over ready-to-eat food.Raw eggs over ready to eat products inside reach in cooler

Critical - Observed hand wash sink used for purpose other than washing hands.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times.Equipment stored in front and on top of handsink

Critical - No Certified Food Manager for establishment.

Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.

Critical - (3) Each mobile food dispensing vehicle operator shall permanently affix in a prominent place on the side of the vehicle, in figures at least 2 inches high and in contrasting colors from the background, the operator's public food service establishment license number.

Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance; and 61C-4.023(1) FAC: Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. All public food service establishments must provide the division with proof of food service manager certification upon request...

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

Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.