THE PURPLE IRIS TEA ROOM

High Priority - Toxic substance/chemical improperly stored. Powder bleach stored with clean plates. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. Lard removed from original container not labeled. Operator labeled. Corrected On-Site

High Priority - Air conditioning above seats with water condensation on it where it can drip onto clean surfaces.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink. Operator placed at location. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood spatula spoon in establishment. Operator removed from service. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

High Priority - Dented/rusted cans present. See stop sale. One dented can of Mushroom soup. Operator removed and voluntarily discarded. 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 Sunday not date marked. Operator date marked. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher did not know how to test triple sink.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwashing sink. Operator removed. 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. One employee did not have signed. Employee signed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Potatoes stored on floor under shelf. Operator removed and stored correctly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef left out to thaw. Operator removed and placed in running water to thaw. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef in reach in freezer. Operator stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad prepared on site dated 9/20. Operator removed from service. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad prepared on site dated 9/20. Operator removed from service. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk. Operator stored correctly. Corrected On-Site

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

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 form and employee signed. Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in large stand up freezer. Operator placed in correct location. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No copy of latest inspection report available.

Basic - Silverware/utensils stored upright with the food-contact surface up at reach in cooler. Operator removed spoon, cleaned and sanitized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cream in reach in cooler. Operator removed and stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored at drying racks. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing by dishwasher used to fill pitcher. Operator removed pitcher. 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 the Food Reporting Agreement. Operator signed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table. Operator removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up at drying rack. Operator will invert. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spinach quiche at 120 degrees. Operator placed on rapid reheat. Reheated to 165 F.

Intermediate - Food service manager not certified within 30 days of employment. 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 . Operator placed paper towels at location. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shepherds pie. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Biscuits made on Monday not date marked. Operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in rice. Operator removed item. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Old labels stuck to food containers after cleaning. Operator removed from service. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler on line. Repeat Violation

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 operator with the Vomiting and Diarrhea clean up form. 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 the Food Reporting Agreement and the formed was signed . Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair at line. Operator will seal. Corrective Action Taken