Starlight Restaurant Lounge Degrades its Sanitary Rating

Basic - Equipment in poor repair. No handles on reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side and front door.

Basic - Floors not maintained smooth and durable. At cook line.

Basic - Food-contact surface not smooth and easily cleanable. Wood tortilla press.

Basic - Garbage on the ground and/or pad around dumpster. Manager had the area cleaned. **Corrected On-Site**

Basic - Nonbagged garbage in dumpster.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. Tortilla press.

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 operation with Employee Health Policy handout.Reviewed Hepatitis A, Shigella , Norovirus, Salmonella Typhi , E-coli and Jaundice with person in chargeProvided operation with Employee Health Policy handout.**Corrective Action Taken**

No Violations Were Observed

Basic - - From inspection on 2016-06-06: Basic - Bathroom door in disrepair. Men's restroom does not lock near kitchen and door is broken in lounge area. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Cutting board has cut marks and is no longer cleanable. Tree stump type of cutting board. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board made from tree stump. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. In kitchen on shelf. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Food-contact surface not smooth and easily cleanable. Front of flattop grill with some type of foam filling in drip tray area. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Reach-in cooler gasket torn/in disrepair. Single door and 3 door in kitchen. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - - From inspection on 2016-06-06: Basic - Stored food not covered in reach in freezer. Whole raw fish. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

High Priority - - From inspection on 2016-06-06: High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without having sanitizer set up. Manager had employee set up sanitizer and inspector tested it at 100 ppm chlorine. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

High Priority - - From inspection on 2016-06-06: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Aw beef over cooked beef in 3 door reach in cooler in kitchen. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Accumulation of food debris/grease on food-contact surface. Flattop grill at cook line. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Cutting board(s) stained/soiled. Cutting board made from tree stump. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temperature is 85° after running for approximately 5 minutes at cook line hand wash sink. Water temperature is 84° after running water for several minutes at bar sink in large lounge area. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory emailed to manager. Egg dishes on menu with no consumer advisory. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Intermediate - - From inspection on 2016-06-06: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple 20 plus, containers of cooked meats, cooked sauces, cooked rice and cooked soups in 3 door reach in cooler since Friday according to manager. **Warning** - From follow-up inspection on 2016-08-25: Establishment is closed at this time. **Time Extended**

Basic - Bathroom door in disrepair. Men's restroom does not lock near kitchen and door is broken in lounge area. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Tree stump type of cutting board. **Warning**

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board made from tree stump. **Repeat Violation** **Warning**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. In kitchen on shelf. **Warning**

Basic - Food-contact surface not smooth and easily cleanable. Front of flattop grill with some type of foam filling in drip tray area. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Single door and 3 door in kitchen. **Warning**

Basic - Stored food not covered in reach in freezer. Whole raw fish. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without having sanitizer set up. Manager had employee set up sanitizer and inspector tested it at 100 ppm chlorine. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Aw beef over cooked beef in 3 door reach in cooler in kitchen. **Corrected On-Site** **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Flattop grill at cook line. **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting board made from tree stump. **Repeat Violation** **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temperature is 85° after running for approximately 5 minutes at cook line hand wash sink. Water temperature is 84° after running water for several minutes at bar sink in large lounge area. **Repeat Violation** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

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

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory emailed to manager. Egg dishes on menu with no consumer advisory. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple 20 plus, containers of cooked meats, cooked sauces, cooked rice and cooked soups in 3 door reach in cooler since Friday according to manager. **Warning**

Basic - - From inspection on 2015-12-22: Basic - Reach-in cooler gasket torn/in disrepair. 3 door reach in cooler in main kitchen. **Warning** - From follow-up inspection on 2016-02-25: **Admin Complaint**

High Priority - - From inspection on 2015-12-22: High Priority - Hotel and Restaurant license is expired. Expired on 12/1/2015. **Warning** - From follow-up inspection on 2016-02-25: License is expired at call back inspection. **Admin Complaint**

Intermediate - - From inspection on 2015-12-22: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** - From follow-up inspection on 2016-02-25: No proof of CFM at callback inspection. **Admin Complaint**

Intermediate - - From inspection on 2015-12-22: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-02-25: No proof of any training at call back inspection. **Admin Complaint**

Intermediate - - From inspection on 2015-12-22: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, sauces soups, rice and beans in reach in cooler with no dates. **Warning** - From follow-up inspection on 2016-02-25: Cooked meats, sauces, soups and TCS foods stored in reach in cooler with no dates at call back inspection. **Admin Complaint**

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board made out of cut wood resembling a tree stump. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. 3 door reach in cooler in main kitchen. **Warning**

High Priority - Hotel and Restaurant license is expired. Expired on 12/1/2015. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Cook line grill. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site** **Warning**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plant in sink. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink next to cook line. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Spanish only, inspector provided form in English. **Corrected On-Site** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. In Spanish only, inspector provided to owner. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, sauces soups, rice and beans in reach in cooler with no dates. **Warning**

Intermediate - Water pressure lacking at fixtures that require the use of water. All water shut off at hand wash sink next to cook line. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... In prep table storage drawers.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Intermediate - Accumulation of food debris/grease on food-contact surface.... On prep table tops I. Kitchen

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. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... in reach.in.cooler...

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

Basic - Employee personal items stored in or above a food preparation area.... Eyeglasses on shelf with food contact items and foods.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.... in kitchen on prep tables.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The Following is From the Last Inspection dated 3/14/14:53A-01-4 Observed: Intermediate - Manager lacking proof of food manager certification. **Repeat Violation** ... Operator took test at Food Safe Systems on 05/14/14 and verified with receipt. As test could not be taken on computer, immediate results were not available. IF CURRENT CERTIFICATE IS NOT AVAILABLE ON NEXT ROUTINE INSPECTION AN IMMEDIATE ADMINISTRATE COMPLAINT WILL BE FILED.

Intermediate - Manager lacking proof of food manager certification.**Repeat Violation**... Operator took test at Food Safe Systems on 05/13/14 and verified with receipt. As test could not be taken on computer, immediate results were not available. IF CURRENT CERTIFICATE IS NOT AVAILABLE ON NEXT ROUTINE INSPECTION AN IMMEDIATE ADMINISTRATE COMPLAINT WILL BE FILED.

Basic - No conspicuously located ambient air temperature thermometers in holding units.

Basic - Stored food not covered in chest freezer.... Seafood including whole fish ..

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**

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.

Intermediate - Manager lacking proof of food manager certification.**Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... Kitchen Handwash sink.... Men's Room Handwash sink.

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

Basic - Shelf under preparation table soiled with food debris.... In center kitchen. **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Food manager certification expired. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice & red beans

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice & red beans

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Red beans

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork & chicken over cooked foods in the primary reach-in cooler in the kitchen.

Basic - Stored food not covered in chest freezer. Raw tilapia

Critical - Ready-to-eat, potentially hazardous food prepared on site not properly date marked. Cooked foods in the primary reachin cooler in the kitchen.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef in a reachin cooler . Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cheese in a reachin cooler in the kitchen . Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. 3 door reachin cooler in the kitchen

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed no sanitizer used when washing pots in the 3 compartment sink.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All cooked foods in the primary reachin cooler .

Critical - Observed potentially hazardous food thawed in standing water. Chicken ,Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cups used with salsa Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. True 3 door refrigerator in the kitchen.

Critical - Working containers of food removed from original container not identified by common name. Flour, salt, sugar

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over other raw meats in reachin cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, beef, sauces, soups, chicken, rice in reach-in coolers. Note: nothing date marked throughout all coolers. Repeat Violation. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. dough wrapped in dishtowel in reach-in cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in flour container. Corrected On Site.Repeat Violation.

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

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

Critical - Observed employee eating while preparing food. Corrected On Site.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood block used a cutting board on cookline.

Observed nonfood-grade containers used for food storage. shredded cheeses in shopping /grocery bags in reach-in cooler. Corrected On Site. Repeat Violation.

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

Observed build-up of grease on nonfood-contact surface. hoodfilters. Repeat Violation.

Observed single-service articles improperly stored. plastic spoons, forks not stored with handles facing one way.

Observed hole in ceiling. in middle of kitchen. Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. kitchen. Repeat Violation.

Observed personal care item stored with food. cell phone and purse on food prep table/shelf. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Beef, chicken, pork in reach-in cooler

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

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

Critical - No conspicuously located thermometer in holding unit. in wait station glass door cooler with milk, juices, dressings

Critical - Observed uncovered food in holding unit/dry storage area. beef, fish, pork in reach-in cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in baked beans container in reach-in cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in flour bucket

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed nonfood-grade containers used for food storage. seafood, chicken in grocery / shopping bags in reach-in freezerRepeat Violation.

Observed nonfood-grade containers used for food storage. shredded cheeses stored in shopping / grocery bags in reach-in cooler

Observed nonfood-contact equipment in poor repair. rusted bottom shelfs of several prep tables

Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of dust and mold-like substance. fan guard of tall glass door reach-in cooler in kitchen

Observed build-up of grease on nonfood-contact surface. hoodfilters

Observed build-up of food debris, dust or dirt on nonfood-contact surface. several shelfs in kitchen

Observed clean utensils/equipment stored in dirty drawers/ racks. utensils in dirty drawer. lids in dirty containers in kitchen

Observed grease/debris accumulated under cooking equipment.

Observed hole in ceiling. by conduit in middle of kitchen ceiling

Lights missing the proper shield, sleeve coatings or covers. above prep tables in kitchen

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Several items reach in cooler

Critical - Covered waste receptacle not provided in women's bathroom.

Lights missing the proper shield, sleeve coatings or covers. Above food prep area.

Missing drain plug at dumpster.

Observed attached equipment soiled with accumulated grease. hood filters

Observed non-bagged garbage in dumpster.

Observed nonfood-grade containers used for food storage. Grocerybags

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Fresh frozen fish in chest freezer

Shelves arenot constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foil needs replacing

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Foods from 5-4-2009 not cooled sufficiently

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 90 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.

Exposed horizontal utility service lines and pipes may not be installed on the floor.

Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.

Theme park food carts shall operate adjacent to or within 300 feet of the support facility.