AUX DELICES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swiss cheese 48F cold hold, ham 49F cold hold less than 4 hours. Note: Operator just prepped foods. Operator turned down reach in cooler. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine lids. Educated operator on importance cleaning lids. Repeat Violation

Basic - Observed lightbulbs missing protective covers.

Basic - Single-service articles improperly stored. Coffee filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on the importance of storing wet wiping cloths in sanitizer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container. Educated operator on the importance of labeling. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener.

Basic - Accumulation of debris inside warewashing machine lids.

Basic - Floor soiled/has accumulation of debris underneath hand wash sink around drain and behind dough mixer near back exit.

Basic - Light shield damaged/in disrepair. Pastry display.

Basic - Soiled dry wiping cloth in use.

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

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cream cheese.

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 written procedures. Corrected On-Site

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

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. Operator completed form. Corrected On-Site

Intermediate - No soap provided at handwash sink in corner at end of bread making station near restroom.

Basic - Ice buildup in bread storage reach-in freezer. Educated operator on importance of defrosting freezer. 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. Label missing date packaged and address of establishment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at kitchen entrance. Educated operator on importance of cleaning reach in cooler shelves. 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Educated operator on changing and priming sanitizer. Rechecked concentration at 50ppm. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with pastry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 45F cold hold pastry cream 46F cold hold less than 4 hours in reach in cooler at kitchen entrance. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener.

Basic - Ice buildup in reach-in freezer.

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. Educated operator on labeling baking items packaged and sold. Repeat Violation

Basic - Nonfood-contact surface soiled with dust/debris on fan guard in reach in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at kitchen entrance.

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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake 66F cold hold less than4 hours.Operator placed cheesecake in reach in cooler. Corrective Action Taken

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.

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

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pastry display at front service area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in back food prep area.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in freezer stored behind establishment.

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

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. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. 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. Quiches and cheese sandwiches.

Basic - Floor soiled/has accumulation of debris underneath along walls underneath baking equipment.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler at kitchen entrance. Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over box of tomatoes. Eggs moved to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near back baking area.

Basic - In-use ice scoop stored on top of ice machine surface between uses.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from handwash sink in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/salt/sugar bins.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from handwash sink. Repeat Violation

Basic - Water leaking from pipe underneath dishmachine.