BARISTA CAFE BY VELEZ

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef cooked on site more than 24 hours not labeled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed Employees at front line.

Basic - Open dumpster lid.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a food container stored in hand sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided while conducting the inspection.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink located at front .

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license while conducting the inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Single-service articles improperly stored. On storage floor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw eggs next to vegetables at reach in cooler. Operator removed eggs.. Corrected On-Site

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 by inspector.Corrected On-Site 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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid the License while conducting the inspection. Admin Complaint** Corrected On-Site Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipments at front counter. Manager removed the knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Silverware/utensils stored upright with the food-contact surface up. At front counter.

Basic - Ceiling tile missing. Cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Open dumpster lid.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Food stored on floor. Observed plastic bottles with Gatorade stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler at counter.