PERK COFFEE HOUSE

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. flip top cooler next to white reach in freezer: tuna salad (50F - Cold Holding); feta (51F - Cold Holding); boiled eggs (49F - Cold Holding); ricotta (50F - Cold Holding); mozzarella (50F - Cold Holding); sour cream (50F - Cold Holding); cooked carrot hummus (50F - Cold Holding); cooked quinoa (51F - Cold Holding); hash browns (51F - Cold Holding); vegan eggs(soy) (51F - Cold Holding); vegan cheddar (soy) (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); cooked potatoes (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See top sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler next to white reach in freezer: tuna salad (50F - Cold Holding); feta (51F - Cold Holding); boiled eggs (49F - Cold Holding); ricotta (50F - Cold Holding); mozzarella (50F - Cold Holding); sour cream (50F - Cold Holding); cooked carrot hummus (50F - Cold Holding); cooked quinoa (51F - Cold Holding); hash browns (51F - Cold Holding); vegan eggs(soy) (51F - Cold Holding); vegan cheddar (soy) (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); cooked potatoes (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See top sale. Thermal container: dairy creamer (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Time control procedure emailed to operator. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site

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. Emailed bodily fluids procedure to operator.

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 - Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer in back prep area.

High Priority - Container of medicine improperly stored. Observed Ibuprofen stored over reach in cooler by cook line. Operator stored properly. 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. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cook line by cabinets: tuna salad (50F - Cold Holding); chic peas (48F - Cold Holding); cooked carrot hummus (49F - Cold Holding); cooked quinoa (47F - Cold Holding); yogurt (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); feta cheese (47F - Cold Holding); roasted beets (48F - Cold Holding); ricotta cheese (48F - Cold Holding); cooked sweet potatoes (48F - Cold Holding); cooked butternut squash (51F - Cold Holding); cooked potatoes (51F - Cold Holding); tuna salad (45F - Cold Holding); butter (51F - Cold Holding); mozzarella (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. coffee station: low-fat milk (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 3 hours. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 1 hour. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Multi surface cleaner hanging on rack over clean pans. Operator stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored over clean pans in prep area. Corrected On-Site

High Priority - 2 Employees entered coffee bar from outside began working with food, making coffee drinks, handling clean single service coffee cups without washing hands first. Reviewed hand washing with employees. Employees washed their hands. Corrected On-Site Warning

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. Set up chlorine solution in triple sink to sanitize until machine is repaired. 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. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Quiche 55°F, not cooked or prepped today. Quiche was stored in cooler over night. See stop Sale. Blueberry cheese danish 67F, stored on top of display cooler . Employee stated for less than 2 hours. Employee placed cheese danish in cold holding unit. Repeat Violation Admin Complaint

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 was 2 hours ago. Employee time marked. Corrected On-Site Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in display cooler reads 40F , ambient temperature in unit is 60F. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available to test high temperature dish machine. Repeat Violation Admin Complaint

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. Employees have no knowledge of symptoms , food borne illnesses or reporting responsibilities. Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit thermometer indicates 50F in ice water. Warning

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. Repeat Violation Admin Complaint

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked eggs. Printed consumer advisory and operator placed it on the wall behind coffee bar. Corrected On-Site Warning

Basic - Employee beverage containers on a food preparation table or over/next to hand sink at front counter . Employees removed. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (57F - Cold Holding) in 2 door cooler at the back of the kitchen; as per operator foods out of temperature for approximately 2 hours; rechecked ambient temperature to 44 F Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta cheese (51F - Cold Holding); turkey bacon (51F - Cold Holding); milk (50F- Cold Holding ); in 2 door cooler at the back of the kitchen As per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; doors left open; rechecked temperature to 48° F; sour cream (43-46F - Cold Holding) in reach in cooler at cook line ; food overstocked ; food out of temperature for less than 1 hour; smaller portions made; Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 h in 2 door cooler at the back of the kitchen Operator dated Corrected On-Site Warning

Intermediate - Evidence of feeding animals - water bowls provided outside. Operator removed Corrected On-Site Warning

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/ 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. Warning

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas- on outdoor patio Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-11-07: Time Extended

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. Warning - From follow-up inspection 2022-11-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-07: License not displayed Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (50F - Cold Holding)in small reach in cooler at coffee station; As per manager food out of temperature for less than four hours; milk opened in the morning; Milk moved to different cooler; Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine used as a sanitizer- not rust strips to check sanitizer; 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. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee with no hair restraint while engaging in food preparation- employees at cook line and coffee station Warning