FL BAKERY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs, Stewed Beef, Stewed Chicken and Shredded pork all stored in hot box on cooks line temping between 81F-120F. Per operator all items were prepared less than 2 hours prior. Operator placed in oven and on stove top to recover temperature. All items temping between 165F-187F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used in almond syrup in walk-in cooler near coffee station and in corn flour container in bakery area. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at sand which station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf between tissue and other single-service items at front counter. Operator relocated. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on make-table cooler at sandwich station. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Operator removed. Corrected On-Site

Basic - Light not functioning. One light burnt out under hood over oven at pastry area. Operator replaced. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container on storage shelf in pastry area containing powdered sugar not labeled. Operator labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at sandwhich station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler at sandwich station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sliced ham in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones and bags stored on shelf with cake boxes at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door near walk-in coolers. Repeat Violation

Basic - Food stored on floor. Cases on soda and bottled water stored on the floor of walk-in cooler next to coffee station at front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door seams of walk-in freezer soiled with black substance. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exit bathroom go unto line and put on clean gloves. Educated operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach-in cooler in sandwhich prep area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at sandwich prep area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near walk- in cooler and exit door in dining room.

Basic - Working containers of food removed from original container not identified by common name. Sugar and Cornstarch not labeled in bulk containers by sandwich prep area. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastrami 55, ham 58, turkey 56, lettuce 51; sliced tomatoes 47; all cut and stocked this morning. Advised small amounts in make table and chill the larger amounts to 41 or colder. No stop sale issued as all items were prepped, cut and made today. - From follow-up inspection 2024-09-05: Buffet line Macaroni salad 52°, potato salad 50-52°, Make table-all TCS foods from yesterday cold held at 39-40f. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 120; grits 120; Ribs 121 beef stew 148, chicken 141; chicken quarters 121; Spanish rice 117-140; no stop sale issued as all items were prepped, sliced and mixed today. - From follow-up inspection 2024-09-05: Chicken stew 121°, potatoes (Bianca) 121°, ribs 168°, beef stew 160°; Spanish rice 165°; white rice 160. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.kitchen, adjacent to cook line. Repeat Violation - From follow-up inspection 2024-09-05: Vacuum breaker needed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-09-05: Make table Cutting board grooved. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters at flat top in sandwich making area. - From follow-up inspection 2024-09-05: Filters and hood in poor repair. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoe salad 73f, Mac salad 61f, Advised rapid chill to 41f or colder.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and holster. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Baking room. Corrected On-Site

Intermediate - No soap provided at handwash sink. Coffee area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on display case at bakery area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 89f, Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Restroom Bakery area

Basic - Bowl or other container with no handle used to dispense food. - using foam cup to scoop sugar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich prep unit Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bags in shelves - mixer Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat shredded chicken Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the hot line next to employee handsink

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with a tray Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bread baking area.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner

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

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door small opening on bottom

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket walk in cooler soiled -walk in cooler shelf

Basic - Open dumpster lid. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice 50 F placed in cooler overnight Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked rice in walk in cooler - manager removed chicken Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -rice 50F held overnight

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - employee cleaned can opener Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - employee began to clean ice machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - cup used to scoop garlic sauce - manager removed bowl Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - manager removed drink Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing bracelet - employee removed bracelet Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. - operator removed knives Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container - manager labeled container Corrected On-Site

High Priority - Dented/rusted cans present. 1 bean can, manager discarded Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Unwashed vegetables over ready to eat food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter: potatoes salad (56°F - Cold Holding); macaroni salad (56°F - Cold Holding), less than 4 hours recommended to returned to cooler to rapid chill to 41°F and add ice to front counter cooler to maintain below 41°F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to sandwich prep cooler is soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Right side Front counter hand wash sink