GRAIN & BERRY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched cash register to then make food order touching clean equipment. Discussed with employee the importance of hand washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched ear buds while preparing produce engaged in clean equipment and placed new gloves on without touching hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook plant sausage 118 f employee moved to oven 2nd temp 165 f 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.observed 1 employee agreement.

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. Observed 1 employee training.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Banana pudding in reach in cooler by microwave

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face no hand washing only gloves changed. Discussed with operator the importance of hand washing 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 picking strawberries with bare hands. Discussed with operator to wear gloves while working with ready to eat food.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling container with water in hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed milk not date marked. Employee dated milk during time of inspection. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks in reach in cooler by cash register. Operator removed from reach in cooler.

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floors soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in steam well at front counter: Hot holding: breaded avocado 97 °F, plant based sausage 99 °F. Operator stated that items discarded after 4 hours, but didn't have written procedures. Provided a time as a public health control written procedures form to operator by email. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine under coffee machine at front counter.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board next to steam well at front counter.