PAO DE MINAS BAKERY

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. Sending to operator via email. 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/ Food manager not on site for inspection. Currently there are 4 employees actively engaged in food handling or preparation. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken pastry at front counter 112F, operator states they discard after 4 hours if unsold. Emailed copy of instructions and form to operator. Repeat Violation

Basic - Employee eating while preparing food. Observed employee eating while preparing dough at the front counter.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, the operator removed the tongs. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of spaghetti sauce, and one can of ketchup dented at the seam. The operator segregated the items for return. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef in plastic wrap stored over cheese pastry not commercially packaged. The operator relocated the items. Corrected On-Site 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/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed beef pastry (111F - Hot Holding); cheese pastry (109F - Hot Holding); chicken pastry (110F - Hot Holding) stored in hot holding unit at front counter. The operator states they have been in case for less than 2 hours, and states they are discarded after 4 hours. Educated on time as a public health control and provided the form via email. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled, purple chemical stored near 3 compartment sink.

Basic - Floor tiles missing and/or in disrepair in front of reach in cooler at prep area.

Basic - Uncovered food stored near sink exposed to splash. Bananas stored directly under paper towels and soap dispenser at front counter. The operator moved the items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed non raw eggs stored over produce in reach in cooler by dough proofer, and raw meat over frozen strawberries in reach in freezer. Educated operator on proper food storage. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at coffee station: half and half (70F - Cold Holding). Operator voluntarily discarded item. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - In-use tongs stored on oven equipment door handle between uses. Operator moved item for proper storage. Corrected On-Site Warning