SHEPARD ARTISAN COFFEE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee residue inside HWS.

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/ Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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

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

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, as per employee for approximately 1 hour prior. Repeat Violation

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 to operator via email.

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/ Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area.

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

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/

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employee engaging with food with no hair restraint at front counter.

Basic - Floor soiled/has accumulation of debris. Observed Floor soiled throughout the establishment.

Basic - Hole in or other damage to wall. Observed Wall in disrepair by front counter of the establishment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer by front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler by preparation area soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed by reach in cooler at preparation area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the establishment.

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed staff at front counter and preparation area with ineffective hair restraint. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white reach-in freezer at front counter.

Basic - Stored food not covered. Observed boiled eggs not covered at reach-in cooler at preparation area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind reach-in cooler at kitchen area and behind oven at front counter.

Basic - Observed employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Observed employee with ineffective hair restraint while engaging in food preparation.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in reach in cooler, prep stations at front. - From follow-up inspection 2022-12-08: Observed cutting boards soiled in reach in cooler, prep stations at front. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection - From follow-up inspection 2022-12-08: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Next to mop sink. - From follow-up inspection 2022-12-08: Cove molding at floor/wall juncture broken/missing. Next to mop sink. Time Extended

Basic - - From initial inspection : Basic - Light damaged/in disrepair. Observed a light dangling from ceiling at kitchen area. - From follow-up inspection 2022-12-08: Observed a light dangling from ceiling at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers being used with sauces and oiled not marked at prep reach in cooler. - From follow-up inspection 2022-12-08: Observed containers being used with sauces and oiled not marked at prep reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed handle on reach in cooler missing off/broken off. Warning - From follow-up inspection 2022-04-28: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in back kitchen blocked by table.

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of tuna. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket torn.

Basic - No handwashing sign provided at a hand sink used by food employees, inside employees/customer restroom.

Basic - Plumbing system improperly installed or repaired. Observed drain line draining into a catch bucket in kitchen.

Basic - Reach-in freezer interior have accumulation of soil residues, located next to ice machine on front counter.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping towels stored on counter near coffee machine.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces not labeled.