RESIDENT COFFEE

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. Dishmachine at 0ppm CL Warning

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/ Owners food manager certificate expired

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for dishmachine

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. Person in charge cannot provide verifiable proof 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 for one employee. (Sydney) Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured inside cabinet at front counter. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean silverware ready to be rolled with food contact surface up and not protected

Basic - Current Hotel and Restaurant license not displayed. License displayed had expiration date of June 1, 2025. Owner printed current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee bag left on top of box of paper food containers.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk-in-freezer door and cooling unit. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( limes, blueberries ) stored over ready-to-eat food ( milk and creamer ) in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table across from cook line: butter (68F - Cold Holding). Employee stated butter was placed on prep table two hours prior to temperature being taken. Employee moved butter to reach-in cooler to reduce temperature to 41F. Corrective Action Taken

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. No written procedure available. Inspector provided operator with written procedure.

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/. No certified food manager with seven employees working. Certified manager arrived during inspection. Corrected On-Site

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. No proof of employee training. 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. No proof employees are informed of their reporting responsibilities.

Basic - Accumulation of debris on exterior of warewashing machine. Top of kitchen dish machine. Manager cleaned top of dish machine during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection. Corrected On-Site

Basic - Food stored on floor. Tallow stored on floor in walk-in freezer. Manager placed tallow on shelves. Corrected On-Site

Basic - Ice bucket not inverted between uses. Ice bucket next to ice machine. Manager turned bucket over. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen stored on floor. Manager placed bucket on shelf. Corrected On-Site