PUFF N STUFF CATERING

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 Currently 9 employees working, no CFM onsite

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish-machines in warehouse No paper towels by ice machine in warehouse Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/ Unable to dispense paper towels on bake line At large dish washing area By walk-in-cooler in storage area

Basic - Bowl or other container with no handle used to dispense food. Souflee cup stored in sprinkles Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water at prewash area in warehouse where pump is leaking water

Basic - Food stored on floor. Boxes of chips on floor in dry storage Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around walk-in-freezer door

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters next to coffee station in warehouse area not inverted Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises Unused cooler in bakery area

Basic - Water leaking from pipe and/or faucet/handle. Several leaks under pre wash area in warehouse - leaks at pump

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks stored in warehouse Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Immediately removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of warming cabinets slightly soiled

High Priority - Dented/rusted cans present. See stop sale. Garbanzo beans / black beans

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels to hand sink by ice machine machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly, machine out of order, Glass dish machine is not in use due to waiting for parts to repair

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bakery reach in has rust on shelf

High Priority - Dented/rusted cans present. See stop sale. 1#10 can of cramberry sauce 4 50 oz cans of tomato soup

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, at entrance to bakery kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cooks line prep table Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked food containers on shelf with clean pans

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 propane tanks stored inside of Warehouse by loading dock doors, operator moved tanks to outside caged area 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. Dish machine warehouse ran several times tested several times, warehouse manager primed machine, still tested 0 ppm, warehouse has 2 other dish machines in same area to use. Chef has called in a service call to repair machine

Intermediate - Handwash sink not accessible for employee use at all times. Crates blocking hand sink at entrance to warehouse Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Chlorine Dish machine in warehouse not sanitizing

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, Dust on ceiling tiles butcher area

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food storage container/container lid cracked or broken. Cracked pans on shelving with clean pans

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at sink at entrance to warehouse

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

Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand sink in walk-in-cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to board on line

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 operator with handout Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at employee lunch area Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenses not functions to dispenser at entrance to pastry kitchen

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink entrance to pastry kitchen 88° Hand sink entrance to expo walk-in-cooler 82°

Basic - Bowl or other container with no handle used to dispense flour Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board at butcher station Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease under fryers

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

Basic - Food stored on floor. 3 cases of cooking oil on floor in dry storage Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle In sugar in pastry kitchen Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by boxes Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in bottle not labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cell phone on prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under fryers

Basic - Food storage container/container lid cracked or broken. Storage lids on shelving - several are cracked/broken

Basic - Working containers of food removed from original container not identified by common name. Pastry flour and sugar in bins not labeled Corrected On-Site

High Priority - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2022-07-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-07-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to mop sink blocked by stacks of black crates -handwash sink next to ice machines blocked by ladder Warning - From follow-up inspection 2022-07-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-07-19: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -soufflé cup in dough conditioner -bowl in breadcrumbs in walk in cooler Warning - From follow-up inspection 2022-07-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood vents over flat top grill lightly soiled -lower shelves of prep tables lined with aluminum foil have an accumulation of food debris -fan covers in walk in cooler soiled -walk in prep cooler door gaskets soiled Warning - From follow-up inspection 2022-07-19: Time Extended

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. Tested 0 ppm

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - handsink near entry door from lobby Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - 71°F at handsink near front walk in cooler

Basic - Bowl or other container with no handle provided to dispense food. - panel crumbs

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

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken thawing in standing water Corrected On-Site