THE BREAD & BOARD

High Priority - - From initial inspection : 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. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer Repeat Violation Admin Complaint - From follow-up inspection 2024-05-03: Unable to test dish machine because something came off and they stopped using it Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer Repeat Violation Admin Complaint - From follow-up inspection 2024-05-03: Unable to test it because a part came of and they are not using it Time Extended

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. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer Repeat Violation Admin Complaint

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee open lid of cup, drank, changed gloves and grabbed jog of dairy, explained to her and she washed hands Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above cooked pork in walk in cooler, manager rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated on 4/16, discarded by mgr

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken above fill line, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Windex by bags for chips, employee moved the chemical, server area Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For front counter/drink area Repeat Violation

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. For new employees and some employees that are not trained yet, more than 2 months

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two certificates shown to me, they have 5 or more employees for more than 2 months

Basic - Bowl or other container with no handle used to dispense food. On spice, cook line Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By hand sink next to door and flat grill, cook line, also in mop sink room and front counter drink area Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above customer food in reach in cooler, employee discarded it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, server area, employee moved it Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple, manager said they are cleaning them Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Employee took it to dish machine to be washed Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in bakery room, manager placed one Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area, shelf by prep table next to prep unit Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Trays on storage shelf, manager inverted them Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above shelf by prep table, cook line

Basic - Water leaking from pipe and/or faucet/handle. Hand sink by walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Panko in storage area, bulk, labeled by manager Corrected On-Site Repeat Violation

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. 0 ppm chl, not dispensing, employee set up triple sink, 100 ppm chl Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after dirty dishes and clean dishes, explained to her Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her and she washed hands Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing only, explained to her then she ran dish machine. Dish machine not dispensing chl, ppm, explained to employee and she set up triple sink, 100 ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine and one by bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cold cuts, employee rearranged reach in cooler by cook line Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above ribs, walk in cooler, owner rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 f cold cut above fill line, employee placed some in cooler, 50f buttermilk wash by cook line, explained time as public health control, she wrote time on, 47f raw chicken, fish, shrimp in drawer unit at 53f, employee wrote time on Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f soup, employee stated she boiled it earlier, 108f cooked chicken under grill, employee reheated it again to 165f Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Cleaner above to go cups in cabinet at front counter, employee moved it Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager unable to locate his

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by flat grill, cook line, employee placed some 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. For a few new employees and some that don't have employee training yet more than 2 months Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employees here for more than 2 moths

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked on Sunday, employee wrote date on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food on spice, employee removed it, cook line Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and at bakery front counter Repeat Violation

Basic - Drain cover(s) missing. Mop sink

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter and in kitchen, employee discarded them Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jackets on top of soda syrup boxes

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters, bakery side, employee fixed it Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on baler cook line and in hand sink at bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fan at cook line and front counter

Basic - Single-service articles not stored inverted or protected from contamination. To go container at front counter, employee turned them to side and on storage shelf Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter and on prep table in kitchen, employee discarded it Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container in bakery area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grits (59-60F - Cold Holding); raw chicken (55F - Cold Holding); cooked chicken wings (59F - Cold Holding) food items were stored in drawers under flat top grill since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grits (59-60F - Cold Holding); raw chicken (55F - Cold Holding); cooked chicken wings (59F - Cold Holding) food items were stored in drawers under flat top grill since previous day. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on blanched Fries stored on cart next to fryers, employee time marked blanched fries during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Large clear cup used to scoop panko breading, large clear cup used to scoop ice in coffee prep area. Employee removed cups during inspection Corrected On-Site

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. 50F

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching cooked chips in server area, handle of scoop touching flour in prep area. Employee properly stored utensils during inspection Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 78F near steam well

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave in prep area

Basic - Single-service articles improperly stored. Cups stored on floor, employee properly stored food items during inspection Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Case of stored Shrimp in prep sink

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Due to the non smooth and easily cleanable ceiling in long counter Warning - From follow-up inspection 2021-09-07: Contractor emailing with owner about ceiling in long front counter in back of restaurant Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter Warning - From follow-up inspection 2021-09-07: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsinks at long front counter Warning - From follow-up inspection 2021-09-07: Front counter handsink doesn't have them Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At long front counter where some pastries will be handled from case to oven, talked to plan review and talked to Robert Warning - From follow-up inspection 2021-09-07: Contractor emailing with owner about ceiling in long front counter in back of restaurant Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Plastic bottle sodas on hallway Warning - From follow-up inspection 2021-09-07: Bottle sodas in storage closet on floor Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Printed one Corrected On-Site Warning - From follow-up inspection 2021-09-07: Same Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks Warning - From follow-up inspection 2021-09-07: Front counter handsink doesn't have it Time Extended

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Due to the non smooth and easily cleanable ceiling in long counter Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter Warning

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

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

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At long front counter where some pastries will be handled from case to oven, talked to plan review and talked to Robert Warning

Basic - Food stored on floor. Plastic bottle sodas on hallway Warning

Basic - No Heimlich maneuver/choking sign posted. Printed one Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks Warning