MASON JAR CAFE II

High Priority - Raw animal food not properly separated from ready-to-eat food. Flip Top Cooler Raw Beef in same container as cooked beef Employee removed and placed raw beef on bottom shelf Raw shell eggs stored over cheese. Upright cooler. Operator placed raw eggs on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47F. Item was not prepped or portioned today

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach In Cooler Buttermilk; (47F)Cut tomatoes; (46F) Operator moved Freezer.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal drinks stored in Eco Friendly Cooler Operator discard item

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed hands with soap and warm water Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from food preparation area Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink next to fryer. Owner replaced soap Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drink located above reach in cooler Owner discard item Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed wiping cloth In sanitizer bucket Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed True 3 doors ; Brie (50F - Cold Holding); Swiss cheese (50F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (50F - Cold Holding); Swiss cheese block (48F - Cold Holding); shredded cheddar cheese (52F - Cold Holding) per operator in cooler overnight not prep or portion today see stop sale Flip top ; ; pork chops (50F - Cold Holding); tuna salad (50F - Cold Holding); duck halves (51F - Cold Holding) crab (50F - Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F - Cold Holding); chopped tomatoes (50F - Cold Holding); cooked potatoes (65F - Cold Holding); shredded cheese (58F - Cold Holding); meat loaf (58F - Cold Holding). Per operator less than 2 hours. Operator placed ice packs on food .per operator not portioned or prep today.Corrective Action Taken Corrective Action Taken Admin Complaint - From follow-up inspection 2023-07-31: Flip top cooler: tuna salad (50F - Cold Holding); duck halves (50F - Cold Holding) crab (50F - Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F - Cold Holding); chopped tomatoes (50F - Cold Holding); cooked potatoes (65F - Cold Holding); shredded cheese (50 - Cold Holding); meat loaf (45F - Cold Holding). Not prep or portioned today. Per operator less than two hours Operator placed ice packs on food items Observed True 3 doors ; Brie (48F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (48F - Cold Holding);shredded cheddar cheese (58F - Cold Holding) Not prep or portioned today. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2023-07-31: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook removed and replaced with new container with fresh water. Temperature 136F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (50F - Cold Holding); butter cubes (49F - Cold Holding) in container over stacked cook separated into two containers. Not prep or portioned today. per per cook held less than 4 hours. Cook placed in cooler Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled with food debris, mold-like substance or slime

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of frying oil in fro of hand sink. Cooked removed. Corrected On-Site

Basic - Container of frying oil stored on floor on cook line. Cook elevated

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooked removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wall soiled with accumulated grease, food debris, and/or dust next to reach in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Owner fixed Dish machine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad . Manager discarded Tuna Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes. Manager reheated to 167°f Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dish machine tested at 0 pm twice. Operator primed machine and retested at 50 ppm after several attempts . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line and microwave soiled. Both cleaned and sanitized. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM from other location arrived during inspection. Jesus Ernesto Rado 1/3/2018 Prometric. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Container of Brussels spouts on floor at cook line. Moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Removed and sanitized.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall and hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager setup bleach sanitizer to 100ppm. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in storage area has food debris Ice machine at front counter Warning - From follow-up inspection 2021-08-03: Observed same Time Extended