PURLIFE CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked vegetables 48F, feta cheese 51F, shredded cheese 51F, hummus 50F , boiled eggs 50F, cut lettuce 50F, leafy green 49F, kale 51F , tofu 51F in flip top reach in cooler at front line . Food not prepped or portioned today food being held more than four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked vegetables 48F, feta cheese 51F, shredded cheese 51F, hummus 50F , boiled eggs 50F, cut lettuce 50F, leafy green 49F, kale 51F , tofu 51F in flip top reach in cooler at front line . Food not prepped or portioned today food being held more than four hours. Stop sale issue . Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding vegetables soup 130F in stem table at front line being held less than 4 hours , after stirring food , food temperature 142F . Corrective Action Taken Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package..... salmon thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Operator removed from package. Corrected On-Site Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...not know big six bacteria name, not know how do calibrated thermometer , Reviewed with manager

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food...wrong expiration date . Operator properly date marked. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...operator properly stored.

Intermediate - Handwash sink not accessible for employee use at all times....blocked by broom, dust pen, garbage can, moving rack at prep kitchen.. manager removed those thing . Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine... hot water sanitizer measuring device not functioning. Operator fixed end of the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above ready to eat turkey bacon , falafel in reach in cooler . Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Pico de gallo 45F, black beans 53F, cut cabbage 44F, corn salad 44F in flip top reach in cooler cafe service area and turkey bacon 52F, cream cheese 53F, salsa 54, beef base 51F, half and half 53F in reach in cooler , food not prepped or portion today , food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Pico de gallo 45F, black beans 53F, cut cabbage 44F, corn salad 44F in flip top reach in cooler cafe service area and turkey bacon 52F, cream cheese 53F, salsa 54, beef base 51F, half and half 53F in reach in cooler , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Operator discarded food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..l.black beans 52F, hummus 51F, cut tomatoes 48F, beets 59F , corn 56F , tofu 46F, cheeses 46F in flip top reach in cooler at front counter . Food not prepped or portion today , Manager not aware how long food being held out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..l.black beans 52F, hummus 51F, cut tomatoes 48F, beets 59F , corn 56F , tofu 46F, cheeses 46F in flip top reach in cooler at front counter . Food not prepped or portion today , Manager not aware how long food being held out of temperature. Stop sale issue. .. Kale 57F, spinach 53F, spring mix 56F cut lettuce 54 F in green reach in cooler , food not prepped or portion today , food being held less than four hours. Manager removed food to walk in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...towel stored in handwashing sink .employee removed towel Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for licensed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw tuna above beans in reach in cooler. Operator placed raw tuna on lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container blocking hand wash sink by 3 compartment sink Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at yogurt,oatmeal (50F - Cold Holding)., operator stated less then 2 hours and discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled. Operator cleaned and sanitized 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/ Provided info on food service manager local testing

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

Basic - Old labels stuck to food containers after cleaning.