FONVILLE PRESS MARKET & CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 102F ( 10:30-11:00) reheat 201F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side. Manager had a vacuumed breaker on faucet in wrong place, she placed it on left side of splitter. Corrected On-Site Repeat Violation

Basic - 2 Ceiling tiles missing at back kitchen door and over mop sink. Manager stated they are resolving an Ac issue. Repeat Violation

Basic - Cloth used as a food-contact surface under shell eggs. Manager removed cloth from eggs. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at breader station near steam well. Manager discarded drink. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding upright glass soda unit with food to be served to customers. Manager discarded drink. Corrected On-Site

Basic - Stored food not covered. Raw chicken stored in reach in cooler not covered. Danish stored I. Walk in freezer not covered. Manager placed lid over chicken and closes bag and box over danish. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 101F( 8:50-9:20) reheat- 169F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Gloves stored in sink in ware washing location. Employee removed gloves from sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on bottom of ice chute. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting on dish shelf near office.

Basic - Ice bucket/shovel stored on left side top of ice machine between uses. Bucket was removed from soiled surface. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on right side of top of ice machine. Scoop was removed from top of ice machine and sent to ware washing area. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units. Chef had employee place thermometers in all cold holding units. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush, ice and a cup stored in sink at bar. Food debris in sink by reach in cooler with milk. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice chute soiled at lip in ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour. Chef removed bowl from flour. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at bar working barista machine wearing a watch and bracelet. Repeat Violation

Basic - Ice buildup in walk-in freezer and on food boxes.

Basic - No handwashing sign provided at a hand sink used by food employees at bar, manager printed sign and hung at bar sink. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop head stored in bottom of mop sink. Chef had employee hang mop to dry. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Chef Jamie Lynn certification expired. Chef in process if scheduling class. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sink has liquid food debris in drain in pastry kitchen. Chef cleaned out sink. Corrective Action Taken Repeat Violation

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

Basic - Ceiling tile missing at back exit door near dry storage area and mop sink. Chef stated they are working on HVAC system many times through out day. Repeat Violation

Basic - Ice bucket not stored inverted or in a protected manner. Bucket is stored on left side of ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on right side of ice machine. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler and multiple cold holding units. Chef placed thermometer in walk in cooler. Corrective Action Taken Repeat Violation

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer in ware washing area.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can at front counter. Aprons and soap dispenser stored in sink in warehouse washing area. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager found and stocked test strips. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in yeast flour mix.

Basic - Ceiling tile missing in kitchen prep area and above ice machine. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clear plastic food bins stored on floor in hall near ice machine.

Basic - Cloth used as a food-contact surface under dishes at ware washing area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in warehouse washing area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven.

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 stored in corn meal. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - Single-service articles improperly stored. Food boxes and bottles stored on floor in kitchen hallways.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty's 107F (8:30-10:30)( reheated 179F ). Fried chicken 133F (10:30-10:40) ( reheated 183F). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times near bakery prep area. Sink blocked with food cart with bins of bread loaves. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- scrambled eggs 77F, cut lettuce 61F (7:30-11:30).Provided establishment with written form to hold food on time. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer floor soiled with broken pastry sheets. Employee cleaned up floor in walk in freezer. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Employee walking around with milk jugs wearing 2 soiled dry cloths tucked into pants. Repeat Violation

Basic - Stored food not covered. Cakes stored on shelves in walk in cooler uncovered. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink at front counter blocked with rack storing cinnamon rolls.

Intermediate - Handwash sink used for purposes other than handwashing. Multiple knives stored in hand wash sink on front line kitchen. A brush and suction tool stored in sink at bar. Employee removed all items from hand sinks. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on front line at make table wearing a watch while engaged in food preparation. Repeat Violation

Basic - Food stored on floor. Box of potatoes stored on floor in walk in freezer under shelf to left side. Open box of onion rings stored on floor in back of walk in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Employee had manager print sign and hung at sink. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use at barista bar. Cloth was removed and sent to laundry. Corrected On-Site

Basic - Stored food not covered. Cinnamon rolls stored on rack not covered at front counter.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces stored at barista area at bar not clean. Cloth was placed in sanitizer solution. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher stored in corner on floor at back kitchen exit door.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pastry prep area- held on time- butter 64F (9:00-10:38). Provided chef with written procedure form to hold butter at room temperature. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef asked employee to drain ice and clean ice chute guard. Corrective Action Taken

Basic - Ceiling tile missing in hallway near dry storage area.

Basic - Food stored on floor. Sliced peaches and tater bites stored on floor in walk in freezer. Chef placed items on shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on right side of ice machine. Chef placed scoops on food tray. Corrected On-Site

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee slicing radishes with gloved knife hand and bare hand touching radishes. Chef had employee wash hands, put on gloves and wash radishes.

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. Employee slicing radishes with gloved knife hand and bare hand touching radishes. Chef had employee wash hands, put on gloves and wash radishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- grab and go- tuna sandwich 47F ( 8:30-10:15 ). Chef place tuna sandwiches in walk in freezer- recheck- tuna sandwich 39F. Cold hold- glass display- macaroni salad 44F, house made pimento 45F, potato salad 46F ( made 1/31/23, stocked in display 7:00-10:19 ). Chef moved items to walk in freezer. Re check- macaroni salad 39F, potato salad 41F, house made pimento 39F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food prep table. Drink was removed from table and table sanitized. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing radishes while wearing a watch.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast lox not identified on menu. Manager began marking menus item with an asterisk. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed advisory for operator to hang in establishment. Corrected On-Site

Basic - Cloth used as a food-contact surface at bar area.

Basic - Food not stored at least 6 inches off of the floor. Box of tater puffs stored on floor in walk in freezer.

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 stored In sugar. Manager removed scoop from sugar and sent to ware washing area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. 2 hand wash signs missing at sink near meat slicer and sink near prep sink. Printed signs for manager to hang above sinks. Corrective Action Taken