VENICE ISLAND COFFEE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad prepared on site date marked 5/19 in the glass door reach in cooler in the kitchen. The operator discarded the chicken salad. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed chicken salad prepared on site date marked 5/19 in the glass door reach in cooler in the kitchen. The operator discarded the chicken salad. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 6/2024.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for butter held under time as public health control. The operator was emailed a time as public health control form. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with packaged wraps/tortillas in the kitchen. The cell phone was properly stored. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at front counter dishwasher at 000 ppm. Operator replaced empty sanitizer bottle and retested it at 50 ppm Corrected On-Site

Basic - Single-service articles improperly stored. Observed plastic wrapped sleeves of single service cups on shelf in employee restroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over croissants in reach-in-cooler. Observed operator correct issue to meet standards for inspection.

High Priority - Toxic substance/chemical improperly stored. Observed aloe sunburn lotion in reach-in-cooler over and next to food. Observed operator correct issue to meet standards for inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter by kitchen. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area. Observed operator correct issue to meet standards for inspection. Corrected On-Site

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

Basic - Soiled dry wiping cloth in use at cooks line

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of pesticide spray under hand wash sink at front counter.

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 pitcher of creamer at self service counter missing time mark. Employee stated creamer was placed at counter 3 hours prior. Observed employee mark time on pitch. Repeat 3-13-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle over clean equipment on counter at wait staff area

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 package of cheese and cold cuts that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen and front counter.

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 container of butter at cooks area not time marked. Observed operator stated i was put out 2 hours prior and operator time marked it accordingly. 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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed small cutting board at cooks line soiled. Observed operator dispose of cutting board Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed jug in hand wash sink by dishwasher area. Observed Repeat 8-23-22 Corrected On-Site Repeat Violation

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 operator employee health agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator did not have time as a control sheets even though they are doing time as a control. Email operator time as a control sheets. Repeat 8-23-22. Corrective Action Taken Repeat Violation

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 8-23-22 Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed small cutting board at cooks line heavily worn. Observed dispose of cutting board Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage and food on shelf above toaster and on prep table by microwave.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer level 000 parts per million. Observed operator set up 3 compartment sink for ware washing and sanitation. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs next cheese and over cut vegetables in reach-in cooler. Observed employee move eggs to bottom shelf of reach-in cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on counter next toaster at 62F. Observed employee move butter to reach-in cooler. Corrective Action Taken

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 coleslaw and buttermilk opened more then 24hours prior as stated by employee, not date marked. Repeat Violation

Basic - Food stored in a prohibited area. Observed bags of sugar and spices stored in bathroom behind office area.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed cases of single service containers on shelves in bathroom behind office.

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 grab paper from the floor and proceeded to place on gloves. Operator had team member to discard gloves, wash hands and place on new gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over boiled eggs and shredded carrots in the reach in cooler. Operator placed raw shell eggs under the boiled eggs and shredded carrots. Corrected On-Site

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.

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 on container of buttermilk.

Basic - Hole in or other damage to wall. Observed three compartment sink separated from the wall.