Shipwreck Hot Dogs Improves its Sanitary Rating

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch.

Basic - Food stored on floor, cooking oil next to fryers on the floor. **Repeat Violation**

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

Basic - Single-service articles improperly stored. Observed cases of shipwreck bottles on the floor.

Basic - Employee with no hair restraint while engaging in food preparation.cooks.

Basic - Food stored on floor. Cooking oil.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed cooking oil on the floor next to open fryers.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Observed employee dumping dirty water into employee hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed trays and a lid inside the employee hand sink.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of the microwave.

Basic - Employee with no hair restraint while engaging in food preparation.

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hot dogs and corn dogs at 45? f . **Corrected On-Site**

Basic - Food stored on floor. Box of oil

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Not maintains 41? f ,

Basic - Case of single-service articles stored on floor in dry storage area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Floor area(s) covered with standing water.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Observed grease accumulated under cooking equipment.

Observed ice scoop stored on dirty rack . Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, putting on gloves , or touch unwrapped single-service items, without washing hands.

Critical - Observed employee don gloves before handwash

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

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

Observed ice scoop with handle in contact with ice.Observed two ice scoop inside touching the ice. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

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.