Serving coleslaw **Corrective Action Taken** Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Basic - Interior of microwave has accumulation of black substance/grease/food debris. Basic - Floor area(s) covered with standing water.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Basic - Employee beverage container in dish room. Basic - Clean utensils or equipment stored in dirty drawer or rack. Basic - Buildup of food debris/soil residue on equipment door handles. Basic - Accumulation of debris on exterior of warewashing machine. Intermediate - Spray bottle containing toxic substance not labeled. 12:00 pm salad mix spring mix (56☏ - Cold Holding) corn relish (48☏ - Cold Holding) shredded cheese (47☏ - Cold Holding) 1:15 pm Salad mix spring mix (43☏ - Cold Holding) corn relish (42☏ - Cold Holding) shredded cheese (41☏ - Cold Holding) **Corrective Action Taken** High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operated moved food from trash can **Corrective Action Taken** Preparing fresh strawberries on dirty trash can as a table. High Priority - Food placed in soiled equipment. Server was educated regarding proper hand washing procedures. High Priority - Employee touched bare body part and then engaged in food preparation. Wren educated staff regarding proper hand washing procedures.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation. Photos: Construction begins on Ski Beach Bar & Grill in LeesburgĢ0 total violations, with 5 high-priority violations: Please note that some more recent, follow-up inspections may not be included here. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. 13 to 18 - filed by state safety and sanitation inspectors. These are recent restaurant inspection reports for Sumter County - from Sept.

Basic cooking terms