BEN'S PRETZELS / LA CREPES DE MEME

High Priority - Termite excrement and/or droppings present. Observed termite droppings on top of paper towel dispenser on Mimi's side. Observed termite droppings on top of AC work in upstairs dry storage area. Person in charge had employees clean and sanitize paper towel dispenser and will have employees vacuum AC duct work after hours. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food above establishment food in Mimi's reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Ben's reach in cooler soiled with food debris.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped forks not presented handles first at drink station. Person in charge voluntarily disposed of forks Corrective Action Taken

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed Mimi's flip-top cooler: cut tomatoes (69F - Cold Holding); shredded mozzarella (48F - Cold Holding); shredded Swiss (48F - Cold Holding); crepe batter (59F - Hot Holding); Mimi's top drawer: spinach dip (55F - Hot Holding) Repeat Violation Admin Complaint

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 packaged hot dogs opened previous day per person in charge not date marked. Person in charge added date mark. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil used to spread crepe batter sitting in water 76F. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Ben's flip-top cooler soiled with black/green mold like substance. Person in charge had gaskets cleaned during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ben's pretzel small reach in cooler: shredded cheese mix (54F - Cold Holding); pre made egg patties (46F - Cold Holding). Items left in reach in cooler overnight. Reach in cooler ambient air temperature 47F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ben's pretzel small reach in cooler: shredded cheese mix (54F - Cold Holding); pre made egg patties (46F - Cold Holding). Items left in reach in cooler overnight. Reach in cooler ambient air temperature 47F. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mimi's crepe steamer well: chicken (119F - Hot Holding); steak (134F - Hot Holding). In steam well for one hour per person in charge. Person in charge reheated both products in microwave to 165F and turned steamer well settings up. 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. Provided written procedures and discussed with person in charge. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed front counter hot items kept on time per company policy without written procedures. Provided blank written procedures. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance in interior of ice machine on deflector plate and walls at Mimi's crepes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at Mimi's front counter drawers soiled with black/green mold like substance.

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 person in charge 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. Person in charge could not locate written procedures for keeping hot items on time at Ben's pretzels side. Provided blank handout to person in charge.

Basic - Floors not maintained smooth and durable. Observed vinyl flooring cupping in Ben's pretzel side.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed flour scoop handle inside flour. Discussed with person in charge.

Basic - Food stored on floor. Bottled water on floor on stairway. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cart. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. In dry storage; cups on floor. Person in charge moved cups. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. MiMis large reach in cooler: Raw shell egg above ready to eat leafy greens, butter, shredded cheese.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bens: hotdog wrapped in Swiss cheese and bread (128F); person in charge adjust hot holding cabinet temperature. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored above establishment food. Person in charge placed personal food in large container to prevent contamination. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour container and pretzel mix container soiled, burnt/melted. Not easily cleanable. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Mimi's side; ham in bottom drawer is 49°.

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. Milk not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink ha crepe batter sitting in sink. Person in charge removed. Corrected On-Site

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.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle laying in flour. Cup in granola. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to flour are dirty/burnt. Repeat Violation