THE CAKE BAKE SHOP

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose with gloved hand and touched clean utensil. Manager coached

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glassware in main dish area Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade Cinnamon Butter 11/2 House garlic aioli 11/3 Housemade Green Goddess 12/5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced watermelon (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from last night sliced watermelon (48F - Cold Holding) French onion soup (46F - Cold Holding) Per operator from 6:30am moved to walk in to quick chill cooked potatoes (48F - Cold Holding) shaved ham (45-47F - Cold Holding) Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple TCS products with generic TPHC time mark not listed on time plan provided by operator in kitchen and bakery service area Warning

Intermediate - Nonfood-grade basting brush used in food in the bar Corrected On-Site

Basic - Bathroom facility in disrepair. 1 Ladies room stall out of service per operator water not running

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses in kitchen

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching lettuce at expo line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen Utensils in use stored in 68°f water across from oven

Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen

Basic - Old labels stuck to food containers after cleaning melon pan

Basic - Stored food not covered. Multiple garnishes on the bar not protected from guest Cranberries, rosemary, citrus skin mint Corrected On-Site

Intermediate - - From initial inspection : 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. Spoke with Chef no employee food handling training provided for any employees at time of inspection. Warning - From follow-up inspection 2025-03-18: No proof of required state approved employee training provided for any employees. Operator given 60 day warning to have all employee training completed. Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked the dishmachine four times not properly sanitizing final rinse gauge reads 180°f wash gauge 150°f the heat strip failed to turn black. Recommend Chef to use 3 compartment sink wash,rinse and sanitize until dish machine is repaired, also notify current dish machine company to check the dish machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature 53°f cinnamon toast butter labeled 3/12 per Chef store product at room temperature then cool placed in reach in cooler. Product stored inside cooler less than 4 hours recommend to quick chill product. Key lime pie 55°f Chocolate peanut butter mousse 59°f stored in the reach inside cooler (bakery) Key lime 52°f stored inside the reach inside cooler. Per Chef received from Commissary kitchen recommend to take temperature daily. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.. Observed individual whip butter placed out at room temperature no time marked used for bakery area. Manager determined time 10:30am recommend to time mark on the labeled to 2:30pm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has black discoloration on the surface located on cook line. 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. Spoke with Chef no employee food handling training provided for any employees at time of inspection. Warning

Basic - Cloth used as a food-contact surface. Observed green cloth stored on the salmon inside walk in cooler name on the box (Chix wet wipe). Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizer Warning