URBAN GRIND COFFEE COMPANY

High Priority - Employee washed hands with cold water. Employee washed hands before she made sandwich, water at 69f because hot water is not working downstairs , employee went upstairs to wash with hot water Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handles turned all sink upstairs, manager 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 2 new employees, Dani and Michelle 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. Two employees here for more than 2 months, make drinks, Prado and Michelle

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handles turned all around and no water comes out

Basic - Drain cover(s) missing. Not on hold in mop sink, manager placed it on hole

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up on drying rack by triple sink downstairs

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dusty vent in upright cooler downstairs and old food build up on shelf in upstairs upright cooler Repeat Violation

Basic - Single-service articles improperly stored. Box with gloves on floor by front counter, manager placed them on shelf Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cold cuts in upright cooler upstairs

High Priority - Live, small flying insects found. One by prep table upstairs Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm

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

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 couple of new employees 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. Manager took some home, unable to see them, 4 employees more than 2 months Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, labeled Lysol by emplo Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By upright cooler

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table upstairs Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets above clean pitchers on shelf by mop sink, EarPod on prep table, explained to manager Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, she got one Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and air dry, the rinse with running water in same compartment as the wash, explained to him Repeat Violation

Basic - Food stored on floor. Sauce in plastic bottles in box on floor, delivered yesterday Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler Repeat Violation

Basic - Single-service articles improperly stored. Box with gloves and box with deli paper on floor, delivered yesterday Repeat Violation

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. Employee washed dishes and then she grabbed clean dishes from sanitizer water, explained to her and she washed hands Corrected On-Site Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed fitting boast only and other employee graved it for making sandwiches, explained to her Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by trash at front counter Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs for baking only on shelf above yogurt, operator rearranged upright cooler upstairs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on counter, operator stated it's on time but no time written or procedure, explained to him, he wrote time on Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f quiches in display case, operator stated they are under time but no time or procedure, explained to him and he wrote time, Corrective Action Taken

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 1 new employee and 1 employee for more than 2 months here 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. One employee here for more than 2 months Repeat Violation Admin Complaint

Basic - Clean linens stored on floor. In bag on floor by upright cooler

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, operator placed it on bottom shelf Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, she did a pony tail Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize, explained to employee Repeat Violation

Basic - Equipment in poor repair. Gasket pulled out on bottom of upright cooler Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. A couple missing date and address Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area and upright cooler

Basic - Reuse of single-service or single-use articles. Washed apples placed in same bag that they came in dirty, explained to operator

Basic - Single-service articles improperly stored. To go containers in box on floor, operator placed it on shelf Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter

Basic - Working containers of food removed from original container not identified by common name. White powder in storage counter, operator stated sugar Repeat Violation

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. Employee washed blenders with soap and then grabbed bananas to peel, explained to her and bps he washed her hands Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap and rinsed blender, explained to employee, employee upstairs stated she doesn't sanitize dishes because doesn't have a place to air dry so she uses the sanitizer container for air dry, explained proper procedure

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter and one in upstairs kitchen

High Priority - Toxic substance/chemical improperly stored. Cleaner by spices, employee moved it Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Monday

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping foods and has nails polished, explained to her

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. Emailed one Repeat Violation

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/ Four employees touching foods

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 employee here Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sausage and egg muffin, employee wrote them in procedure Corrected On-Site

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. 4 employees here for more than 2 months don't have it

Basic - Bowl or other container with no handle used to dispense food. Scooping ice

Basic - Carbon dioxide/helium tanks not adequately secured. Little one at front counter

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above spices in cart

Basic - Employee with no hair restraint while engaging in food preparation. Peeling banana Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize is set up, exposed to her

Basic - Equipment in poor repair. Gasket torn in milk cooler

Basic - Food storage container/container lid cracked or broken. Plates are cracked for bread in display case

Basic - Food stored on floor. Breads in bucket, front counter

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Granola and fruit cups in grab and go area

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at front counter

Basic - Single-service articles improperly stored. Lids in box on floor, stairs

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above dairy in upright cooler

Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee wrote name on Corrected On-Site Repeat Violation