EL ALEPH COFFEE HAUS

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, after. After changed gloves, without washing hands first, then grabbed a clean plate to serve a different customer order. After manager instructed, employee washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line. Employee provided. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 water damage tiles in kitchen area. Repeat Violation

Basic - Equipment in poor repair. Broken cover handle of chest freezer in kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Kitchen- ice scoop on top of reach in cooler, employee removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in kitchen, heavy cream 50F (cold holding )raw shell eggs 60F (cold holding ) held less than 4 hours ago in unit. Observed equipment turned off and no other TCS foods stored in unit. Operator moved foods to another cooler to quick chill. Advised operator not to store any TCS foods in unit until equipment can maintain a temperature at 41f or below. Foods not prepared or portioned today. Time/Temperature control for safety food means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation. Corrective Action Taken Warning - From follow-up inspection 2025-02-06: Observed not TCS food stored inside unit. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-02-06: Per PIC new employees, hired less than 60 days Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing above oven in kitchen. Warning - From follow-up inspection 2025-02-06: Observed same Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler in cook line turned off at time of inspection. Observed raw shell eggs and heavy cream in unit. Advised operator not to store any TCS food in unit until equipment can maintain a temperature of 41F or below. Warning - From follow-up inspection 2025-02-06: Observed same, no food stored inside Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster Warning - From follow-up inspection 2025-02-06: Observed same Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in low boy cooler in kitchen . Warning - From follow-up inspection 2025-02-06: Observed same Time Extended

Basic - - From initial inspection : Basic - Some Ceiling tiles soiled in kitchen with water marks. Repeat Violation Warning - From follow-up inspection 2025-02-06: Observed same Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized shell eggs, then grabbed toasted bread to make customer order, using same gloves. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top - sliced yellow cheese (50F - Cold Holding); ham (49F); raw shell eggs (52F - Cold Holding), per manager food held less than 4 hours, food moved to a chest freezer for a quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate thermometer, battery is not working properly

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.expired on February/2023.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 missing tiles above prep area in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tile above oven in kitchen.

Basic - Equipment in poor repair. Cook line flip top, not keeping food to cold holding temperatures of 41F or below. Advised opera not to use unit until technician verifies proper cold holding temperatures

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth , next to coffee station at front counter. Corrected On-Site

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/ Andrea Imbriale 3-19-2018 Prometric - From follow-up inspection 2023-08-09: Observed at callback inspection same. Andrea Imbriale 3-19-2018 Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen extinguisher in red undercharged zone. - From follow-up inspection 2023-08-09: Observed at callback inspection same. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen started using gloves, but not washing hands between changing. Reviewed with manager proper handwashing to relay to employee. Corrective Action Taken

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. Employee in kitchen handling Ready To Eat food items (croissants, bagels, raw shell eggs) without using gloves. Stopped employee and discussed proper hand wash procedures, discarded croissants and bagels, and employee washed hands and put on gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Whole grain bread in standard retail bag in chest freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. Confirmation # 226042585 Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Two cans household pesticide under hand sink in kitchen. Manager discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen reach in cooler, 2 flats of eggs on top of packages of tortillas and prepared bacon. Employee moved items out from under eggs and to higher shelf. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen, 1.5 flats raw shell eggs by cooler and bowl of raw shell eggs at fliptop above chill line at ambient thermometer temperature of 78F. Per employee, eggs out of cooler 2.5 hrs. All eggs returned to cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop unit, cream cheese spread (54F - Cold Holding). Container sitting above chill line of unit. Per employee out of cooler 2.5 hrs. Employee placed in lower cooler to rechill. Corrective Action Taken

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. Bulletin provided to manager to post. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee at front counter rinsed out milk container in hand sink.

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/ PIC Iago Leo

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to manager. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under hand sink in kitchen and in 2 bottles by triple sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of granola above fliptop in kitchen. Employee removed cup. Corrected On-Site

Basic - Ceiling tile missing. Above electric convection oven in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut watermelon (44-45°F - Cold Holding); smoked salmon (44-46°F - Cold Holding) at 9:14am. Per operator, yesterday. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut watermelon (44-45°F - Cold Holding); smoked salmon (44-46°F - Cold Holding) at 9:14am. Per operator, yesterday. See Stop Sale. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled at front counter area on rolling cart. Operator labeled. Corrected On-Site Repeat Violation

Basic - 1.) Ceiling tile missing. Observed two ceiling tiles missing in rear kitchen area. Repeat violation. 2.) Observed several ceiling tiles showing water damage in rear kitchen area. Repeat violation. 3.) Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Advised and educated operator. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw eggs stored over sliced cheese and cooked bacon in flip top. Operator removed and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (45-46°F - Cold Holding) at 8:50am. Per operator held in unit overnight and not moved.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (45-46°F - Cold Holding) at 8:50am. Per operator held in unit overnight and not moved. See Stop Sale.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled in front service area and at storage area. Operator labeled. Corrected On-Site

Basic - 1.) Ceiling tile missing. Observed 2 missing ceiling tiles in rear kitchen area. 2.) Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damage in rear kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Advised and educated operator.

Basic - Ice buildup in reach-in freezer. Observed in Thomson Reach in freezer in rear kitchen area next to chest freezers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored underneath mini countertop induction burner. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in rear kitchen area.