KINKAS BAKERY CAFE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can no hand wash to start food preparation, discussed with operator and she washed hand properly and changed gloves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above potato in vertical reach in cooler on right. Operator removed pork to bottom shelf

High Priority - Toxic substance/chemical improperly stored. Sanitation bucket on prep table in front of counter, operator removed it to bottom shelf

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs in kitchen room temperature time marked but no written plan. Operator write process properly during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in kitchen, operator removed them to employee's locker Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager asked him to put beard guard on Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemon above cooked pork in reach in cooler, operator restored it properly

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep counter in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs in kitchen are at 4 hours time control and time marked correctly but no written procedures. Emailed time as public health control written form of DBPR. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of shelf with single serving containers, operator removed it. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Unwashed vegetables stored over pastry in reach in cooler in kitchen,Operator removed produce to proper location Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed with employees, employee relocated. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in restroom located in the dining room. Operator placed sign in restroom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in sandwich cooler Cold holding: cut ham 57 f above rim not in use employee moved to bottom of cooler Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink above 150-400ppm quaternary

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. above 150-400ppm quaternary discussed with management to add water to the sink to reduce the sanitizer until it can get fixed.

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/ 9 employees no food manager present

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. Missing for 1 employee employee signed at time of inspection Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese pastries on front line held at 73F -Bowl of butter on cook line at 70F. Operator states butter was removed from cooler at 8AM. Operator returned butter to cooler to bring temp down Operator placed all items on Time as a Public Health Control during inspection Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jose -Tobias Both employees over 60 days with no training

Basic - Time/temperature control for safety food thawed in an improper manner. -Pork being thawed in prep sink with no running water Operator turned faucet on to properly thaw Corrected On-Site