IMPORTICO'S BAKERY CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refrigerator #1 milk 53F cold holding, slice deli ham 52F cold holding, salami 53F cold holding, milk 52F cold holding, turkey slices 56F cold holding, cream cheese spread packets 54F cold holding

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 73F cold holding. Provided education to staff on site. Operator will place on time plan. Refrigerator #1 milk 53F cold holding, slice deli ham 52F cold holding, salami 53F cold holding, milk 52F cold holding, turkey slices 56F cold holding, cream cheese spread packets 54F cold holding. Per employee, some times were in cooler overnight and the other milks was just received. Advised to rapid cool and place in another cooler. Corrective Action Taken Repeat Violation Warning

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. butter 73F cold holding. Per employee, Sitting out since 7am. Employee will discard at 11am. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket. Inspector removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter in styrofoam cup found at ambient temperature. Provided printed copy and filled out by Inspector. 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. D.A expired 2/23.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per employee, refrigerator noticed refrigerator not working since Saturday. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 2025.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to run. Per employee, not working at this time. 3 compartment sink is being utilized.

Basic - Standing water in bottom of reach-in-cooler. Make table cooler and refrigerator #1 Repeat Violation

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. Dishwasher (Chlorine 0ppm). Inspector fixed chemical line in bottle, primed, and reran and still found at 0ppm. Three compartment sink is set up. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut tomatoes. Employee removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 0 ppm. Informed employee. Found at 200 pm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat breads. Informed employee. In standing cooler #2. Employee placed on bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46F cold holding and chicken salad 45F cold holding Employee stated was in and out or cooler due to preparing. Advised to rapid chill. Employee moved to cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephanie Blankenship 1-31-2019

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. M.E.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometer reads 50F. Recommend to keep doors closed, place time/temperature control for safety foods in another cooler, and/or place in ice bath during service. Employee started to removed items and place in another cooler. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup next to coffee station. Employee removed and placed in container on shelf. Corrected On-Site

Basic - Equipment in poor repair. Handle on left side flip top make table cooler.

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler.

High Priority - Displayed food not properly protected from contamination. French bread in basket on front counter is not wrapped or behind a physical barrier Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle stand up reach in cooler milk (54F - Cold Holding); heavy cream (53F - Cold Holding) 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. Emailed paperwork Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bre stated that she is a manager and has been employed for 2 months. Has not taken course

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. Emailed paperwork Repeat Violation Warning

Basic - Food stored on floor. Case of chips stored on the floor behind counter

Basic - Single-service articles improperly stored. Case of single service Togo containers stored on the floor behind counter

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Doilies for direct contact with pastries are stored in open cases with food contact surface facing upwards Operator covered Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at coffee/drink bar for self service are not protected. Operator moved behind front counter Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : 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. Emailed a written procedure Corrective Action Taken Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Uses quaternary sanitizer for dish machine has chlorine test kit. Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Ben Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : 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. Ben Warning - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-05-24: Time Extended

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

High Priority - Displayed food not properly protected from contamination. Crostini at the front counter Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cook line make cooler sliced cheese (49F - Cold Holding); sliced ham (49F - Cold Holding); roast beef (46F - Cold Holding); mozzarella (49F - Cold Holding); pasta salad (53F - Cold Holding); tuna salad (51F - Cold Holding); feta (51F - Cold Holding); chicken salad (61F - Cold Holding); butter (61F - Cold Holding) Repeat Violation Admin Complaint

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. Emailed a written procedure Corrective Action Taken Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Uses quaternary sanitizer for dish machine has chlorine test kit. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Ben Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Ben Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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. 0 ppm. Must sanitize in 3 compartment sink

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell eggs no hand wash or glove change. Educated employee Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 54 f cold holding, tuna 58 f cold holding, ham f 44 cold holding, cannoli cream ; (45F - Cold Holding), cheesecake ; (50F - Cold Holding) ; Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.spoons in water 117f Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Repeat Violation

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. 0 ppm, primed, changed container and primes again 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 49° cold holding , lettuce spring mix 53° , coleslaw 43° cold holding, butter 72° cold holding. Dessert case cold cannoli cream 45° cheese cakes 46° Warning

High Priority - Toxic substance/chemical improperly stored. Storage of small insect device filled with soap and vinegar near pastry's

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager was able to pull up on computer must have printed

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Was emailed to manager needs to be printed and posted. Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Wash temperature not reaching 120° and sanitizer is reading 0 ppm Dish machine 50 ppm corrected

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Single service cups stored under paper towels where splash could occur Corrected On-Site

Basic - Reuse of single-service or single-use articles. Containers for lettuce and salad mix.