UPPER CRUST CAFE AND BAKERY

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 and then handle clean plates without washing hands in between. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw shell eggs and changed gloves but did not wash hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed zip lock bags of shrimp in reach-in-freezer over croissants and bags of cooked potatoes and vegetables. 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. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items. Warning

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 control cannot be determined. See stop sale. Observed tub of butter on counter next to toast at cooks line with time marked. Employee stated butter had out for 2.5 hour and marked time correctly on butter. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter at cooks line next to grill. Observed bottle of hand sanitizer on clean dish rack over clean equipment. Repeat 3-9-23 Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 3-9-23 Corrective Action Taken Repeat Violation 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 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. Email operater Employee Health Agreement. Repeat 3-9-23 Corrective Action Taken Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed person in ch could not produce copy of Time as a Control sheet. Warning

Intermediate - Observed soups in upstairs reach-in-freezer in reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche and bags of cooked potatoes, in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled at front counter. Warning

Basic - Carbon dioxide not adequately secured upstairs storage. 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. Repeat 3-9-23 Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Employee eating in a food preparation or other restricted area. Observed employees drinking at food prep areas. Warning

Basic - Food stored on floor. Observed cases of potatoes and onions stored on floor next to dishwasher. Observed bags of flour stored on floor in stair well. Repeat 3-9-23 Repeat Violation Warning

Basic - Light shield damaged/in disrepair over dishwasher area. Warning

Basic - Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 3-9-23 Repeat Violation Warning

Basic - Reach-in cooler next to dishwasher area has shelves with rust that has pitted the surface. Warning

Basic - Single-service articles improperly stored. Observed cases of single service paper products stored on floor and cardboard cake boxes on shelves not 6" off floor in the upstairs dry storage areas. Warning

Basic - Wiping cloth sanitizing solution stored on the floor at cooks line. Warning

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter at front service area near drink prep. Observed employee move bucket into another bucket on floor. Corrected On-Site Warning

Intermediate - Food manager certification expired. 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards under prep table soiled. 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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table. Observed employee remove beverage. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation without hair restraint. Observed employee put on hair net. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. 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 - From follow-up inspection 2022-05-17: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of rusted cream of celery soup in upstairs dry storage area. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed wait staff cut and place celery in bloodmary drink bare handed. Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20 small flying insects under prep table next to dishwasher. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over case of cream. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on tables at 71F. Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle on counter at wait station. Observed hand sanitizer on shelf of clean dish rack above dishes. Repeat Violation Warning

Intermediate - Food manager certification expired. 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed french fry cut under prep table soiled. Observed cutting boards under prep table soiled. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche prepared onsite more then 24 hours prior not date marked. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on counter at wait station. Warning

Basic - Food stored on floor. Observed case of potatoes on floor under prep table in kitchen. Observed spice containers on floor in kitchen. Observed employee move item off floor to shelves. Observed bag of bread crumbs stored on floor in upstairs dry storage.Corrected On-Site Corrected On-Site Warning