BOSTON COFFEEHOUSE

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using general bleach as sanitizer . Operator purchased approved bleach Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut spinach in storage area reach in cooler. operator relocated . Corrected On-Site

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. 10 ppm. Corrected to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Boiled eggs stored over ricotta cheese in storage area reach in cooler. Operator relocated, Corrected On-Site

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. Feta cheese opened two days ago in storage area true reach in cooler . 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. Chris

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing at lobby area,

Basic - Food employee with no hair restraint while engaging in food preparation.Worker placed hat on. Corrected On-Site

Basic - Ice buildup in storage area, reach-in freezer chest

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation are make table sliced cheese (47F - Cold Holding)/ 1 hour. Operator reduced amount and placed under make table. butter (45F - Cold Holding); less than 4 hours Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table double containers of hash browns (120F - Hot Holding)/30 minutes. Operator instructed to reheat. reheated to 165F. Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.7 seats added to establishment .

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. Paige.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys laced on top of food preparation table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food employee wearing bracelet while preparing food.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 3 tables 7 and seats outside.

Basic - Ice buildup in storage area ,freezer chest

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

Basic - Ceiling area has an opening, in storage areal.

Basic - Missing drain plug at dumpster.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag stored nn kitchen floor. Corrected On-Site