STORY & SONG BOOKSTORE BISTRO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer, ziplock bag of raw beef on top shelf above multiple different ready to eat items. Operator moved raw beef to bottom shelf. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dawn C certified food manager training expired 1/16/2025. Operator has always food safe instructor coming out tomorrow to retest employee. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee cups on bottom shelf of table in prep area next to bagged potatoes. Operator moved cups away from food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, liquid egg (48F - Cold Holding). Item out to prep then put back in reach in cooler. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager Dawn C. training expired 1/16/25.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over coffee station at front counter, ceiling tiles are acoustic, not smooth and easily cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in kitchen soiled with food debris.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee near dish machine handled soiled plate from server and immediately handled clean utensils in dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in front coffee prep area are not sealed/painted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on top shelf near dish area in kitchen. Pans inverted. Corrected On-Site

High Priority - Container of medicine improperly stored. Stored over prep area, moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near side door where roller hose is stored missing back flow.

Basic - Clean utensils stored between equipment and wall. Scrapper used to scoop off cutting board stored in Between table and cooler. Moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over white stand up freezer in back area

Basic - Working containers of food removed from original container not identified by common name. Clear containers with red lids with white substances inside, not labeled Corrected On-Site

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. 0 ppms primed and retested

Basic - No Heimlich maneuver/choking sign posted. Poster printed at time of inspection Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign in woman's restroom, sign provided Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water at bottom of two door cooler

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in kitchen stated didn't know where thermometers where located

Basic - Food not stored at least 6 inches off of the floor. Bag of onions stored on floor near office, moved to stored off floor Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Clear plastic containers and items out of dish washer towel dried

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500 ppms in bucket in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Tower fan blocking hand sink near microwave, has to be moved in order to wash hands

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door