NEVERLAND COFFEE BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored at 76°F and located on top of coffee machine. Per manager butter had been out for about 2 hours prior to start on inspection. Manager moved to reach in cooler.

Basic - Cloth used as a food-contact surface lining container of pita bread.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food storage container/container lid cracked or broken.

Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.

High Priority - Container of medicine improperly stored. Observed bottle of Amoxicillin stored of shelf next to food.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located next to flat grill.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink behind front counter being used as a dump sink.

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 present and engaging in food preparation with no certified manage

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

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. Discussed and emailed form to operator.

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

Basic - Ice buildup in reach-in freezer.

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

Basic - Observed reach in cooler/ freezer stored in a room/shed that is not fully secured or protected from customers.

Basic - Reach-in freezer interior has an accumulation of soil residues.

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

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 present and engaging in food preparation with no certified manager present.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed bag of oats on floor in upstairs bakery area.

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

Basic - Single-service articles improperly stored. Observed case of plastic juice containers being stored on floor on the stairway.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table next to flat grill.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink behind front counter being used as a dump sink.

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

Basic - Insect control device installed over food preparation area. Located in kitchen area.

Basic - Single-service articles improperly stored. Observed case of takeout cups being stored on floor in upstairs dry storage area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various ready to eat foods in reach in cooler.

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. Discussed and emailed form to operator. Corrective Action Taken

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 about 6 employees engaging in food preparation with no food preparation with no certified food manager.

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. Discussed and emailed form to operator. Corrective Action Taken

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No container installed for catching grease from hood drip tray.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods. Located in dining room reach in cooler. Warning - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2023-07-26: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils and cups being stored in kitchen hand washing sink. Chef removed. Corrected On-Site

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 about 5 employees engaging in food preparation with no certified manager.

Intermediate - Observed apples displayed in dining room reach in cooler next to self-service drinks. As per chef apples are not for sale but used for plating and customer drinks. Chef removed to cooler behind counter. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed various employee drinks being stored on prep tables throughout kitchen. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed case of onions being stored on floor in kitchen area. Chef moved to shelf.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on prep table in drink station. Chef removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed various takeout cups being stored on floor in dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 5 bags of Tatar tots thawing at room temperature. Chef moved to reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored on top of unwashed fruits in upstairs reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on prep table with ambient temperature of 61°. Manager moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eggs help in stem table at 110°F - Hot Holding. Advised chef and she turned up stem table. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed various plastic tops being stored in hand washing sink located in kitchen area. Manager removed. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of oats. Manager removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a case of bananas being stored on floor in kitchen area. Also observed various cases of food being stored on stairs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage and raw salmon thawing at room temperature. Food was located inside prep sink.