NARBONA FARM MARKET

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at area 37 blocked by beer tanks and propane tank.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at ware washing with plates inside.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS near kitchen rear entrance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheese not date marked at salad area. As per staff today.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO not secured at area 37.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Served at area 37.

Basic - Equipment in poor repair. Observed RIC gaskets at pizza station in disrepair.

Basic - Food stored on floor. Observed frying oil on floor at dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled at area 37.

Basic - Plumbing system in disrepair. Observed HWS at ware washing and entrance to kitchen missing pipes. Plumber currently working on HWSs during inspection.

Basic - Single-service articles improperly stored. Observed box of shopping bags, towels, and cups on floor at dr6 storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed metal container of flour not labeled at cook line.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 propane tanks at area 37.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink located next to dishwasher. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Equipment in poor repair. Observed Gaskets in disrepair at reach in cooler by pizza station.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes with cooking oil not stored at least 6 inches off of the floor at dry storage room, employee placed them on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to dishwasher.

Basic - Old labels stuck to food containers after cleaning. Observed Old labels on container at rack next to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ground beef (52F - Cold Holding); butter (52F - Cold Holding) inside reach in cooler by cook line stacked above top of pan, as per person in charge for approximately 1 hour prior. Advised person in charge about placing the correct portion in each plastic container. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink by mop sink, operator removed. Corrected On-Site Repeat Violation

Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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 paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine, operator replaced. Corrected On-Site 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 establishment utilizing time as a public health control for empadas with date marking but no written procedures. Sent to operator via email.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line. Repeat Violation

Basic - Food stored on floor. Observed produce orange case on floor by entrance of ice cream area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink by dishwasher and mop sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen preparation tables.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to begin cutting lettuce, no hand washing prior. Coached employee on correct procedures, employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); Cooked ground beef (52F - Cold Holding) inside reach in cooler by kitchen entrance. As per operator products were placed inside reach in cooler for approximately 1 hour prior, advised operator to place ziplock bags with ice for rapid cooling.

Intermediate - Expired quaternary chemical test kit on 12-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cups stored inside handwashing at dishwasher area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at dishwasher area. Observed at handwashing sink by bar area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at handwashing sink at dishwasher area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at shelf on top of reach in cooler by kitchen entrance not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler by cook line.

Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by kitchen entrance in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed oil container on floor next to hand washing sink at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at front counter where ice creams are stored.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at reach in cooler by cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at dishwasher area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards at dishwasher area. Repeat Violation

Basic - Stored food not covered. Observed ice cream different flavors inside reach in freezer not covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers at cook line soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

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

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

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Light not functioning. Observed in kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of reach in coolers soiled. Observed cookline soiled with accumulated old food debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Utensils in poor condition. Observed some utensils cracked/ missing handle observed in flour container at front service station.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other grains missing labels.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream. - From follow-up inspection 2024-02-09: High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled. - From follow-up inspection 2024-02-09: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area. - From follow-up inspection 2024-02-09: Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-02-09: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-02-09: Intermediate - No probe thermometer provided to measure temperature of food products. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-02-09: Intermediate - No soap provided at handwash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available. - From follow-up inspection 2024-02-09: At the time of the inspection observed establishment not holding food under time. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available. - From follow-up inspection 2024-02-09: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-02-09: Basic - Buildup of food debris/soil residue on equipment door handles. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-02-09: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-02-09: Basic - No handwashing sign provided at a hand sink used by food employees. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels. - From follow-up inspection 2024-02-09: Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service area. - From follow-up inspection 2023-03-16: No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service area. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-03-16: In-use tongs stored on equipment door handle between uses. Time Extended

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

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

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

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at front pizza station.