SPANISH BAKERY & CAFE

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs over chicken and beef mixtures. Person in charge moved raw eggs to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cream cheese frosting 46F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cream cheese frosting 46F; ( - Cold Holding) Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers at service line not inverted. Person in charge inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board is grooved and black making it not easily cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife/spatula under hot press machines. Person in charge removed both items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and rice containers soiled. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The interior of the top of reach in cooler is soiled with food debris. The bottom of prep tables where food is stored are rusty and not smooth and easily cleanable.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed half pound of butter with a tree leave stuck to it, inside flip-top cooler. Person in charge does not know how tree leaves ended up inside flip-top cooler.

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. Observed all product in display hot case missing time mark. All product started time at 0945 per person in charge. Person in charge added time mark. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed single serving of house made slaw missing date mark.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photo copies of food handler training. Discussed with person in charge, all originals are in centralized off site office in personal files.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light emitting gaps on sides and bottom of screen door to kitchen

Basic - Floor soiled/has accumulation of debris. Observed kitchen floors soiled with dirt, and tree leaves. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen near entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler, standing door cooler gaskets soiled with black/green mold like substance. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler soiled with food stains.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by point of sale missing paper towels. Person in charge added paper towel.

Intermediate - Spray bottle containing toxic substance not labeled. Observed one spray bottle filled with blue liquid not labeled. Person in charge added label. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on flip-top cooler cutting board. Person in charge moved employee drink away from food. Corrected On-Site

Basic - Equipment in poor repair. Observed flaking rust on interior of microwave door.

Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris. Observed sandwich which press soiled with grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floor mixer sides soiled with food debris. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked chicken empanadas and house made soups. Person in charge placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table chicken and dumplings (78F - Hot Holding); veggie soups (84F - Hot Holding); black beans n rice (82F - Hot Holding. Person in charge placed all products on stove during inspection and reheated to 165+ by end of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning chemicals and knife in hand washing station by triple sink. Person in charge moved chemicals and knife. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed portable hand washing station potable water tank empty at front counter. Unable to wash hands due to not water at portable hand washing station. Person in charge filled hand washing station's potable water tank. Discussed approved variance with person in charge. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on front counter reach in cooler soiled with food debris. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical spray bottle used for evaporated milk. See stop sale. Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Evaporated milk in chemical spray bottle.

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. Provided written procedures and discussed with cook. Corrective Action Taken

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 employee reporting agreement form and discussed with cook. Corrective Action Taken

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. Some employees hired over 60 days missing training for food handler.

Basic - Equipment in poor repair. Double door reach in cooler gaskets torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on flip-top cooler soiled with food debris. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Condensed milk in chemical spray bottle. Instructed operator to discontinue use. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards on flip-top cooler stained with food debris. Repeat Violation

Basic - Equipment in poor repair. 1) reach in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) double door reach in cooler gaskets soiled with black/green mold like substance. 2) bulk rice container lid soiled with food debris.

Basic - Unclean building components, attachments or fixtures. AC window and mini split soiled with grease,dust,black/green mold like substance.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen readjusted hat without changing gloves and without washing hands.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps baked goods with time/temperature controlled fillings on time at front counter. No written plan available at establishment. Providing employee with time as a public health control paper work. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and sunglasses stored above hot holding steam well. Employee cell phone above prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Table top grill heavily soiled with grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour, rice bins and shelf have flour.