CARMELA COFFEE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Flip top cooler #1 ; Swiss cheese (43-46F). Per operator food not prepared or portioned today. Food held in unit less than four than four hours. Operator added ice to product to quick chill. Observed in four drawer ; butter chips (51F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to tall reach in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed a mop bucket stored in front of handwashing sink in kitchen near mop sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen next to low top cooler. Operator provided. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloves and then touch ready to eat spinach without changing gloves or washing hands. Advised employee to wash hands and change gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Asber refrigeration raw salmon stored over cooked bacon. Operator stored salmon properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs 71F stored outside of cooler. Per operator eggs was held out of temperature less than four hours. Operator placed back into cooler to quick chill. Corrective Action Taken

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. Observed in four drawer cooler ; butter chips (51F); . Per operator not prepared or portioned today. Food held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 ; bruschetta (43-48F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator placed food out of temp into another container to quick chill. Observed in four drawer cooler ; butter chips (51F); . Per operator not prepared or portioned today. Food held in unit overnight. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed a no bucket stored in front of handwashing sink in kitchen near mop sink. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee cup stored in handwashing sink at bar station. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen. Operator provided. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager Touching hair by putting hair into ponytail then proceeded to make and serve coffee to customers with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands. Corrective Action Taken

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. butter packets (68F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4.5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (68F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4.5 hours. See stop sale.

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. Not available at time of inspection. Vomit and diarrhea procedure emailed to operator.

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. Chia with fresh fruit and hard boiled eggs for customer self service missing location address.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building, put on gloves and begin handling clean wares without first washing, instructed employee to wash hands before beginning Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up at 0ppm quaternary. Sanitizer empty. Discussed with operator. Set up triple sink using chlorine at 100ppm Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held without temperature control at 73F ambient. Operator states eggs have been put for approximately 1.5 hours. Operator moved to reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: Turkey (49F - Cold Holding). Item being held in package on top of pans above fill lines. Operator states item has been out for approximately 2 hours, operator moved to reach in cooler. front counter display: carrot cake with cream cheese frosting (72F - Cold Holding) being held for approximately 2 hours. Discussed TPHC with operator. Instructed operator to time mark item to be discarded at end of 4 hours Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. empanada heated 20 minutes ago (9:10) (81F-86F - Cooling); empanada 10:05 (77F - Cooling) being cooled on speed rack at room temperature. Operator panned up and chest freezer.

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/

Basic - Ceiling tile missing. Observed in kitchen area

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go bags stored directly under paper towel dispenser at cook line hand wash sink. Operator removed Corrected On-Site

High Priority - Container of medicine improperly stored. Container of medicine stored on shelf with wares above food items in prep area. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by mop bucket. Operator removed Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit for quat sanitizer

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees. Provided to operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked eggs Manager placed raw eggs on Bottom shelf Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash Handwash sink next to Rech In Cooler. Employee replaced paper towels Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Dishwasher handles dirty utensils then clean utensils without washing hands and changing gloves

Intermediate - Handwash sink not accessible for employee use at all times. Manager removed cart blocking hand wash sink Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair net Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored behind avocado spread in flip top cooler in kitchen. Operator reversed. 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/

Intermediate - No soap provided at handwash sink. Cashier provided. 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....whipped cream cheese 50°, hummus 50°, spinach 48°, goat cheese 47°, capers 48°, caramelized onion47° , ricotta cheese 48°, Bree cheese 47° in flip top reach in cooler at kitchen being held more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped cream cheese 50°, hummus 50°, spinach 48°, goat cheese 47°, capers 48°, caramelized onion47° , ricotta cheese 48°, Bree cheese 47° in flip top reach in cooler at kitchen being held more than 4 hours . Stop sale issue. Employee discarded food.. ..cheeses 50°, quinoa 47°, smoked salmon 48°, chicken 48° in same above reach in cooler at kitchen. Food being held less than four hours. Employee time marked on food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed rack. Employee moved . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...rinse towel in handwashing sink. Discussed with employee

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food in quinoa, cheeses , employee discarded. Corrected On-Site