VANILLA ESPRESSO

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Operator set up the three compartment sink with quaternary solution of 200 ppm. Warning

High Priority - Live, small flying insects found, observed 3 live flies on kitchen shelves. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on kitchen shelves, operator removed it. Corrected On-Site Warning

Basic - Open dumpster lid. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mixture (76°F - Cold Holding); on top of preparation table for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken Warning

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed ROP cooked chicken and cooked salmon inside reach freezer with not electronic monitoring system. Warning

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ROP cooked chicken cooked salmon from more than 48 hours with not labeled. Warning

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. Emailed form to operator. Corrective Action Taken Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed ROP cooked salmon. Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed ROP cooked frozen salmon. Warning

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. Observed employees preparing cheese croissant sandwiches without wearing gloves. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employees preparing cheese croissant sandwiches without wearing gloves. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on three compartment. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a garbage can at the front line,operator removed it. Corrected On-Site Warning

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/ Observed 4 employees working at the same time without certified manager present. Certified manager arrived during inspection. Corrected On-Site Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Gustavo,Maddy, Carmen, Daniella for more than 2 months of been hired. Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees items food inside reach in cooler on top of customer food. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on preparation table. Operator removed it. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer. Warning