THE CREPEVINE

Intermediate - No soap provided at handwash sink. -next to prep sink in back room. Operator has new dispenser to install.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door.

Basic - Food storage container/container lid cracked or broken. -some lids, containers with cracked edges.

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. Crepe batter 61°f on time plan per operator, no time marking. Batter has been out of cooler approx 1 hour.

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. -provided printed copy to person in charge. All employees at facility read and signed. All other employees will be instructed to so the same on their next shift. 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. -1 expired 6/22, Brandon.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cups with no handles in turkey, ham and beef.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled behind ice chute at self service beverage station.

Basic - Working containers of food removed from original container not identified by common name. -container of flour on shelf by back door not labeled.

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. -0ppm. Hose not reaching bottom of container of chlorine sanitizer. Ran several cycles, 50 ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee started to put on gloves after handling phone without washing hands. Educated, employee discarded gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter on counter by crepe makers 57°f less than 1 hour. Recommend using time plan for batter left out of refrigeration. Batter contains liquid eggs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute soiled at customer self service beverage machine.

Intermediate - Handwash sink not accessible for employee use at all times. -soiled containers in hand wash sink in back room. Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. -hand wash sink in back room by dish machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -3 CO2 tanks not secured. Repeat Violation

Basic - Floor area(s) covered with standing water. -standing water under back room hand wash sink and reach-in cooler. Tile missing under reach-in cooler holding build up of water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe spinner in water 80°f. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled under 3 compartment sink.

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. -Primed machine sanitizer, ran 3 cycles, 0ppm. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -1 flat of raw shell eggs over unwashed produce and fully cooked chicken in reach-in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled container of pooled raw eggs (lid had raw egg on edges) then handles ready to eat crepe without removing gloves and washing hands. Advised.

Intermediate - Handwash sink not accessible for employee use at all times. -plastic Cambro and wet towel in hand wash sink in back of house. Corrected On-Site

Intermediate - No soap provided at handwash sink. -no soup at back of house hand wash sink.

Basic - Carbon dioxide/helium tanks not adequately secured. -moved to corner, bungee cord hooked up. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe spinners in 75°f water.

Basic - Working containers of food removed from original container not identified by common name. -bulk dry goods containers not labeled under front counter or on dry storage shelf.