TODD AND SHELLY'S FARM FRESH PRODUCE MARKET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, blue carton of raw brown shell eggs on top of pan of boiled peanuts. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time of 12 pm not written on shell eggs. Added time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink in prep area blocked with roll cart. Sink on cookline has knife and wrapper inside. Both sinks were made accessible during this inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow cleaner and bottle with purple cleaner with no label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of red I'll on top of make table on cookline.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in make table: bowl of raw shell eggs stored on top of sour kraut. Moved during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Towel in sink at beverage bar area. Removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium being utilized for ware washing, no test strips available. Chlorine strips provided.

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. Soup that was prepared, frozen then removed from freezer yesterday has no date mark. Discussed date marking frozen food with manager. Also, milk in reach in cooler behind bar opened Wednesday has no date mark. Dates were added during this inspection. Corrected On-Site

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. One employee certificate is expired, manager stated employee is scheduled to take the certified food manager exam.

Basic - Carbon dioxide/helium tanks not adequately secured. One behind counter in beverage area. Secured during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf in dry storage area. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor has debris near ice machine in server station. Operator began cleaning. Corrective Action Taken

Basic - Food stored in a prohibited area. Unwashed kiwi on shelf over barbecue sauce in reach in cooler at front counter. Employee food/drinks on top shelf over produce in reach in cooler located in prep area. Stack of prefilled coffee filters not covered near restroom. Manager began moving all. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in ice under fountain machine. Employee removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in prep room missing sign and sink in kitchen missing sign.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in beverage area. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Fly swatted and hammer on dry storage shelves in prep room. Soiled hot mitts on top of bin of flour in kitchen area. All were moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels behind beverage counter. Employee placed in bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the end of the cook line, inside plastics deep and covered containers, sausage gravy 53F and grits 51F, both items were prep 09/15/2022.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the end of the cook line, inside plastics deep and covered containers, sausage gravy 53F and grits 51F, both items were prep 09/15/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, tuna salad date marked 09/09/2022

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. Reach-in cooler at the end of the cook ,one, hotdog's no date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice dispenser soiled with mold like substance, employee cleaned during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, one employee drink above prep table, employee moved. Corrected On-Site

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. At the cook line, male employee touched toast with his bare hands, inspector addressed situation, employee washed his hands and started using gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above ham, manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar area, half and half 58°, manager voluntarily discarded it. Repeat Violation Admin Complaint

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. At the bar area, milk no date marked, manager date marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front area blocked, manager moved items. Corrected On-Site

High Priority - Container of medicine improperly stored. At the prep area, medicine containers above mayonnaise containers and other food items, Manager moved and stored properly. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee cracked raw shell eggs and then flipped and served cooked food, Inspector addressed situation, employee washed his hands and continued working. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line two flying insects, also one flying insect at the bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front line, Cold holding: pasta salad 46°, potato salad 47°, feta and tomato salad 46°, melon 45°, Manager moved items to freezer, temperatures dropped to 41°. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residues (build up), Manager moved can opener to the three compartment sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At the cook line, Male employee filled container with water.

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. One female employee certificate (04/2021). Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the cook line, cup no handle inside cheese

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021