THE CARRIAGE HOUSE

High Priority - Dented cans present. See stop sale. Mandarin oranges can dented on seal

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added sanitizer recheck 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled shell eggs stored over heavy cream in bakery reach in cooler. Operator corrected shelves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with ladder in bakery area. Operator moved ladder. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust. Inspected other areas bakery area

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

High Priority - Dented cans present. See stop sale. Applesauce

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Damaged food not properly segregated. Can of applesauce heavily dented on seal

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-02-13: Time Extended

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. Male employee touched watch and continued to work without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched vegetables for coke slaw while removing from food processor. Spoke with chef. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine currently in use. Sanitizer set up in triple sink 200 ppm quaternary ammonium. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: opened bag of raw fish on shelf over case of corn. Moved during this inspection. 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 DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Sink near door in dessert area blocked by ladder. Repeat Violation

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/ Twelve employees currently working with no CFM.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment is utilizing thermometer on machine.

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. All documents provided expired 4/2023. 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. Missing for all employees.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples with stickers on them on table for guest self service are not wrapped.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door open and not self closing in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Purple cup on prep table in server station.

Basic - Employee with no hair restraint while engaging in food preparation. Missing for three employees. Also, male employee with long beard has no beard guard. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Plastic pan on clean dish shelf near walk-in freezer. Repeat Violation

Basic - Food stored in a prohibited area. Cut melon on shelf under personal food in dessert walk in cooler. Moved during this inspection. Several cases of food on floor in walk in dessert freezer. All were picked up during this inspection. Frozen eggrolls on sheet pans not covered in walk in freezer. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in raisins in dry storage section of dessert prep area.

Basic - No copy of latest inspection report available. Report provided from 6/2022. Last inspection was 12/2022. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing in desert prep area.

Basic - Old labels stuck to food containers after cleaning. On clean dish shelf in kitchen area.

Basic - Open dumpster lid. Two lids on dumpster open.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dry storage area blocked by ladder. Operator relocated ladder. Corrected On-Site

Basic - Ceiling shows damage or is in disrepair. Hole in ceiling in front line area

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen area without hair restraints/beard guards

Basic - Equipment in poor repair. Door handle broken on microwave at cook line Melted plastic container on dry dish rack

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line

Basic - No copy of latest inspection report available.

Basic - Silverware/utensils stored upright with the food-contact surface up. In dish machine area. Operator corrected racks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on front cooler on line

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Employee beverage container on a food preparation table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Can energy drinks. And bottle water.