HOLI VEGAN KITCHEN

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 - No paper towels or mechanical hand drying device provided at handwash sink front counter. Employee provided. Corrected On-Site

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

Basic - Bag of potatoes and bag of onion stored on floor in kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box- ; Spinach empanadas (123-125F - Hot Holding) Per Manager food items in unit less than 4 hours. Observed temperature on low setting. Manager switch temperature to high setting to reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Both front counter and kitchen hands washing sinks blocked. Front sink pitcher of water and kitchen sink with frozen bags of spinach. Chef removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of flour. Chef removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on rack above to go containers and next to unwrapped utensils, Employee removed. Corrected On-Site Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Crates of potatoes not stored at least 6 inches off of the floor in kitchen. Operator elevated Corrected On-Site Repeat Violation

Use of cooking equipment producing vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator cooking scrambled tofu on electric counter top burner. No oil or grease used for cooking per chef. Reported to fire inspector Charles.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heated cabinet by front counter. Impossible empanadas at 125°f ( hot holding ) held under 4 hours ago. Operator turned temperature higher on equipment to facilitate 135°f temperature or above. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside hand wash sink in cook line. Operator removed. Operator rinsed bucket inside hand sink in cook line. Told operator hand wash sink is for hand washing only. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bag of potatoes stored on floor in kitchen. Operator elevated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer solution Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded and remade to 200ppm quaternary. Corrected On-Site