COFFEE N CREAM

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on front counter shelf next to bread. Employee bag on reach-in freezer in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area underneath top of front counter coffee machines. Repeat Violation

Basic - Single-service articles improperly stored. To go cups stored on floor in dry storage area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Mixer heads of mixers on counter across from ice cream freezer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided manager with choking poster.

Basic - No food-contact surface not smooth and easily cleanable. Wood beneath front counter warmers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash of mixer machine across from front counter ice cream freezers. Coffee machine on front counter.

Basic - Worn, torn and/or soiled floors. Floor next to reach-in cooler next to three compartment sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following item cooling temperature in the reach-in Cooler: Chili 46F. Chili had been prepared the night before and cooling overnight in the reach in cooler. Ambient Temperature of reach in cooler 38F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item cooling temperature in the reach-in Cooler: Chili 46F. Chili had been prepared the night before and cooling overnight in the reach in cooler. Ambient Temperature of reach in cooler 38F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soled with food particles

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored above reach in freezer , soft drink cans and next to stored paper towels. Manager removed jackets Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed wood shelving in dry goods storage area not sealed.

High Priority - Dipperwell faucet bent downward eliminating required air gap. Observed the pipe is bent below flood rim on the dipper well.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed lack of a sign. One was emailed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink with lid and straw on the shelf over bread at the end of the service line. Moved below. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food, verified by owner, stored in the freezer, not marked.

Basic - Dead roaches on premises. Observed one dead roach on floor under coffee storage rack next to storage room. Also, two dead roaches observed on bottom shelf of cabinet under tea dispensers. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing solution in bucket next to hand wash sink measured 0ppm. Manager discarded solution, refilled bucket, and added sanitizer. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching his pants and jacket and then continuing to clean dishes without first washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee added ice cream toppings and cherries to sundae with bare hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in the kitchen prep area Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw chicken stored on shelf over bread.

Intermediate - Non-service animals permitted in the premises of the establishment. Customer dog inside establishment, customer stated dog is a service animal, dog is jumping on furniture and eating from customers plate.

Basic - Dead roaches on premises. One dead roach in dry food storage area cabinet beneath the front counter. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Salad on shelf with food to be sold to public. Employee voluntarily discarded. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touched cut lettuce after removing gloves.Inspector stopped employee and employee corrected washed hands and put on gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly noticed flying behind kitchen line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining cut lettuce. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in front counter cooler; key lime (44/45°F - Cold Holding) manager stated item placed in cooler prior day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in front counter cooler; key lime (44/45°F - Cold Holding) manager stated item placed in cooler prior day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on fridge behind line stained. Repeat Violation

Basic - Dead roaches on premises. Dead palmetto bug in to go storage behind ice cream counter. Manager removed bug. Corrected On-Site

Basic - Food stored on floor. Beans in dry storage stored on floor.

Basic - Food-contact surface not smooth and easily cleanable. Broken counter corner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on front counter shelf.

Basic - Open dumpster lid. Shared dumpster lid open.

Basic - Single-service articles not stored inverted or protected from contamination. Single serve items in closet stored improperly.