DORA'S BAKERY AND BISTRO

Basic - Ice scoop handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at unit at cook line.

Basic - Single-service articles improperly stored. Box with disposable cups stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Observed containers for sugar salt and spices without labels at storage area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

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

Intermediate - No soap provided at handwash sink. Observed at front counter.

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

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

Basic - Floors not constructed to be easily cleanable. Under prep tables and equipments observed food debris accumulated.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at kitchen over shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer soiled.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in unit at kitchen.

Basic - Single-service articles improperly stored.

Basic - Wood food-contact surface not properly sealed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen, raw shell eggs stored next to bread and over vegetables. Employee removed and placed eggs on the bottom of the unit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed at front counter hand sink blocked by garbage can. Employee removed garbage can to allow accessibility to the sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles for reach in coolers at kitchen soiled.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At main kitchen by prep table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Storage area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Admin Complaint

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

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

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

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

Basic - Open dumpster lid.

Basic - Utensils in poor condition.

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

Basic - Buildup of food debris/soil residue on Hood filters.

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

Basic - Food stored on floor. Observed a flour bag on floor.

Basic - soiled floors at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed at reach in cooler at kitchen raw shell eggs next to butter.

Basic - Food stored on floor. Observed at storage area a bag containing flour stored on floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen/ prep area.

Basic - Soiled dry wiping cloth in use.