COVE INN COFFEE SHOPPEE

Intermediate - Spray bottle containing toxic substance not labeled at cook line. Operator labeled the spray bottle. Corrected On-Site

Basic - Bowl with no handle used to dispense grits at cook line. Operator removed the bowl. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled at prep area. Operator labeled salt container. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle soiled plates then handled clean plates without washing hands. Discussed operator proper hand washing when employee change the work task. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near dishmachine; raw shell eggs stored over orange juice. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has 4 hours marked for butter, raw shell eggs, sliced cheese, sliced tomatoes with no written procedures. Operator completed time as public health control form at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at cook line. Operator labeled the spray bottle. 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 jacket stored over cereal box at dry storage.

Basic - No handwashing sign provided at a hand sink used by food employees at bathroom.

Basic - Single-service food containers not stored inverted or protected from contamination at back storage area. Operator stored food containers inverted. Corrected On-Site

High Priority - Toxic substance/chemical spray bottle improperly stored over clean cups and utensils at dishmachine area. Operator removed spray bottle to proper storage. 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/ Establishment has 7 employees on duty, no certified food manager present at time of inspection.

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. Provided operator Employee Health Reporting Agreement. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food; raw shell eggs, pancake mix, sliced tomatoes, and butter. Provided operator the time as public health control form. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over multiple food items at dry storage.

Basic - Floor soiled/has accumulation of debris. Under dish machine.

Basic - Reach-in cooler at dry storage, interior has accumulation of soil residues.

Basic - Single-service food containers improperly stored on floor at dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; Raw shell eggs stored over open can juices. Operator removed raw shell eggs to bottom shelf. 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/ Establishment has 9 employees, no certified food service manager on duty.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food; pancake mix, raw shell eggs, sliced tomatoes and sliced cheese. Operator provided Time as Public Health Control form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at cook line. Operator labeled spray bottle. Corrected On-Site

Basic - Bowl with no handle used to dispense sugar. Operator removed the bowl. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Pancake mix box stored on floor at dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator chocking sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.

Basic - Two employee with no hair restraint while engaging in food preparation at cook line.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on cook line. Corrected on site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dish washer washing hands inside the three compartment sink. Had dish washer to wash hands at the hand washing sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

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

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf next to the reach in cooler.

Basic - Working containers of food removed from original container not identified by common name on the shelf about the crock pot.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Four cases of shelled eggs on the floor of the dry storage area, that per operator were received yesterday and never placed under refrigeration. shelled eggs (ambient) (68 F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four cases of shelled eggs on the floor of the dry storage area, that per operator were received yesterday and never placed under refrigeration. shelled eggs (ambient) (68 F - Cold Holding)

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. Provided with written procedures for cleanup DBPR Form HR 5030-104 Corrected On-Site

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. Provided operator with employee reporting agreement DBPR Form HR 5030-103 Corrective Action Taken

Basic - Light shield damaged/in disrepair. No light shield protecting light bulb over ice bin in back prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the food service license has expired on 12/01/2021. The operator was able to renew the license before the end of the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the small reach in cooler. Operator moved the raw shell eggs to the bottom shelf. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed a dish washer eating in the dish area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook with no hair restraint while preparing food. Cook donned a hat. This is a repeat violation from 09/03/21. Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 156°F) after running machine three times. Operator set up manual sanitation in three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical bottle at far end of cook line not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to clean dishes and food.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon stored in standing water 77°F between uses. Operator removed spoon from standing water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled in back prep area.