THE CROISSANT COMPANY

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed unable chemical spray bottles at wait staff station. Observed operator label bottles.

Basic - Cooking utensils stored upright with the food-contact surface up at kitchen prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter in kitchen and wait staff area. Observed employees remove all beverages from food preparation areas. Repeat 8-21-23 Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food prep table. Observed employee move bucket to bottom shelf away from food and equipment. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket non prep table in kitchen.

Basic - Bathroom facility in disrepair. Observed mens room locked and not accessible due to leaking pipe. Operator stated landlord changed lock on restroom and so it can not be used till repaired

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

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.

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.

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. Observed cheese and ham in reach-in cooler make table opened more then 24hours prior as per employee statement not date marked. Observed employee properly date mark items. Repeat 8-17-22 Corrected On-Site Repeat Violation

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg salad made onsite more then 24hours prior as per employee statement not date marked. Observed employee properly date mark items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks in kitchen preparing food without hair restraint. Repeat 8-17-22 Repeat Violation

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. Observed ham and beef opened more then 24hours prior per employee statement, not date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted at coffee station. Observed operator invert coffee filters. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed operator renew license online during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on prep table in center of kitchen. Observed employee move bucket to bottom shelf. Corrected On-Site

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 - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen prepping food without hair restraint.

Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler cooler of sandwich make table.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights by dishwasher and back prep table missing covers.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not covered or inverted.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple items removed from original containers and stored in unlabeled Tupperware containers. Repeat Violation

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. Observed team member drop item on floor then pickup to discard in the trash can. The team member did not wash hands and then proceeded to prepare sandwiches. Operator had team member to remove gloves and the wash hands properly and place on new gloves. Corrected On-Site

High Priority - Metal stem-type thermometer soiled stored next to the mixer near the A/C Unit. Operator cleaned and sanitized the probe thermometer.

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. Observed liquid egg whites and liquid egg yolks in the reach in cooler that was opened 09/28/2921 per the operator with no date mark. Operator placed date mark on both containers. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed piper filling bag over the faucet nozzle and wet wiping cloths stored on the inside of the hand washing sink. Operator removed the piping bag and wet cloths from the hand washing sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed plate with cheese and bread half eaten at the servers station near clean dishes. Operator voluntarily discarded the food. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed the baker with no hair restraint.

Basic - Equipment in poor repair. Observed reach in cooler across from the three compartment sink with missing handles.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler. Operator removed the wet wiping cloth and placed inside the sanitizer bucket.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple food items in the reach in cooler stored inside Tupperware container not labeled.