Silvermoon Drive In Theatre Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed behind kitchen equipment.

Basic - Build-up of grease on nonfood-contact surface. Observed behind counter ovens.

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. Observed on counter across from 3-compartment sink.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed in two countertop ovens.

Basic - Soil residue build-up on nonfood-contact surface. Observed under front counter.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed female employee change gloves no hand wash, employee wash hands. **Corrected On-Site**

Intermediate - Accumulation of debris substance in the interior of the ice machine.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed behind and under kitchen equipment.

Basic - In-use ice scoop stored on soiled surface between uses. Observed on soft drink drain rack. Operator removed. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic cup lids not inverted next to soft drink station. Operator inverted. **Corrected On-Site**

Basic - Uncleanable knife block in use to store knives.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed utensils in hand wash sink next to 3-compartment sink. Operator removed. **Corrected On-Site**

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

Basic - Open dumpster lid. Keep the dumpster lids closed. **Corrected On-Site**

Basic - Single-service articles improperly stored. Store the styrofoam take-out containers inverted on the food-prep line. **Corrected On-Site**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside surfaces of the refrigerator.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass Food Safety Training within 60 days of hiring. See Comment Section for additional phone number options.

High Priority - Vacuum breaker missing at hose bibb. Install a vacuum breaker, between the hose and the spigot, at the mop sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of " Employee Restriction" handout.

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. Provided copy of "Big Five" handout.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open package of cheese with the date it is originally opened.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label lettuce with a four-hour-time label. Discard any unserved lettuce at the end of four hours.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employees must change gloves every time they change activities.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the inside surfaces of the ice machine.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the snack bar. **Corrected On-Site**

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated meats and cheese with the date they were originally repackaged. Use them, or discard them, at the end of the seven days.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. **Corrected On-Site**

Observed single-service articles stored without protection from contamination. Invert the styrofoam plates and takeout containers located on the counter tops. **Corrected On-Site**

Critical - Handwash sink not accessible for employee use at all times. Do not stack things in or in front of the hand-washing sink.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open packages must be labeled with the date they are opened.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the restaurant. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time that they change gloves.

Observed build-up of food debris on nonfood-contact surface. Clean the food splash from the food-prep counters.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open, refrigerated-food packages must be labelled with a 7-day-date label.

Critical - Working containers of food removed from original container not identified by common name. Label bulk-food storage containers (sugar) with their common names.

Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer inside the refrigerator.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer popcorn from open bag to a clean, covered container.

Observed single-service items stored on floor. Store the xases of cold cups off the kitchen floor.

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. Keep proof of completed employee training (test taken) on the premises.

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

Observed nonfood-contact equipment in poor repair./ insulation exposed inside of chest type freezer .

Critical - Observed interior of microwave soiled.

Critical - Observed dented/rusted cans./dented can/mancini red and green pepper strips.

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

Observed dirt accumulated on kitchen floor at areas around equipment

Observed single-service articles improperly stored.Not inverted at oven

Observed soiled return air conditioning vent covers.

Lights missing the proper shield, sleeve coatings or covers.

Critical - No conspicuously located thermometer in holding unit.

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

Critical - Observed processed ready-to-eat, potentially hazardous food with no datebmarking after opening.

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

Critical - Wrong chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Violation: 29-06-1Plumbing improperly installed.Water from ice chest draing from tube into bus pan.