VICKY BAKERY

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided for operator to fill out Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in spice container

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage container on prep table by fresh juice machine at front counter.

Basic - Stored food not covered. Powdered sugar container on baking dry goods shelf not covered.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under water. On drain board by triple sink, containers of cooked pork thawing in standing water. Surface temperature reading 66F. Per employee placed in water approximately 1 hour. Employee moved containers into sink to finish thawing center under running water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Container of powdered sugar on baking dry storage rack not labeled.

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 on top of speedrack, open cases of raw chicken tenders above open case of pastries and cookie dough. Employee moved chicken to bottom of opposite shelves for proper separation. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table next to cookline, under no time control, raw shell eggs (72F - Ambient). Per employee out of walk in cooler approximately 30 minutes. Recommended adding to Time as Public Health Control already in use. Employee marked eggs from 9:30am and added to time control form. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table next to cook line, under no time control, fries (64F - Cold Holding). Per employee out of freezer approximately 45 minutes - not portioned or prepared today. Recommended adding to Time as Public Health Control already in use. Employee marked 9:15am for fries and added to time form. 2) In cabinet under front counter at espresso machine, under no time control, milk (52F - Cold Holding). Per employee in cabinet approximately 30 minutes. Employee returned milk to reach in door for walk in cooler to rechill. Corrected On-Site Corrective Action Taken

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/ Certified Food Manager - Maria Del Mar Larrante Person in Charge - Gaby Camejo Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack under kitchen prep table next to open gallon condiment containers and clean towels.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottle of oil on cook line not labeled. 2) Spray bottle of water in bakery prep area not labeled. Employee labeled spray bottle. Corrective Action Taken Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One 4lb can tuna under prep table dented/creased metal.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, tray of bread in standard trash bag. Employee removed tray and wrapped with commercial plastic wrap. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, employee rinsing out milk containers in hand sink. Reviewed proper sink usage and employee removed containers to main kitchen. 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/ Certified Food Manager Maria Del Mar Larrarte Person in Charge Victoria Angulo

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottles on top of ice machine and hot display case at front counter. Manager moved both away from food prep/holding areas. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing bracelets and wristbands. Employee removed jewelry. 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. Plastic scoop handle in contact with sugar in bulk container in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in prep area not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (44F - Cold Holding)at cookline. Cheese stored overstacked in flip top cooler for approximately 1 hour. Operator removed some sliced cheese and put in walk in cooler to quick chill. Corrective Action Taken

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

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 procedure to manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using 4 hour hold time for TCS foods inside hot display case at front counter without a written procedure. Emailed Time a a public health control form to manager. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.

Basic - Single-service articles ( to go containers)improperly stored on floor in dry storage area. Operator elevated Corrected On-Site

Basic - Working containers of food (oil)removed from original container not identified by common name. Operator labeled oil Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above bag of cut lettuce, ziplock bags of shredded cheese and container of pork in walk in cooler. Manager removed chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled up cart- ; Ham and cheese croissant (73F - Cold Holding)) Per Manager tray of ham and cheese croissant in unit less than 4 hours. Observed ham and cheese croissants left at room temperature. Chef stored in walk in cooler to quick chill. 2) Milk jug- ; Milk (55F - Cold Holding). Per Manager milk in unit less than 4 hours. Manager told employee to used milk straight from gallon instead. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of opened wrapper box in shelf above prep table. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utensils inside hand wash sink at front counter desert station. Operator removed 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/ Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using 4 hour hold time for hot display case without a written procedure TPHC. Emailed TPHC form to operator. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Unisex Restroom in dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket opposite in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks above establishment food inside walk in cooler. Operator removed and stored on the bottom shelf away from establishment foods. Corrected On-Site

Basic - Single-service articles improperly stored on floor. Case of coffee cups stored in bakery station in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed plantains (73F - Cold Holding), operator states holding less than four hours, over to lowboy cooler for storage. Corrective Action Taken

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/ -Observed 7 employees on duty with no certified food manager at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone stored on food preparation table in bakery.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed cook preparing food in kitchen without hat.

Basic - Food stored on floor. -Observed buckets of cake icing stored on floor in bakery area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled with food debris at cook line in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. -Observed to go containers stored on shelf above make table in kitchen not inverted/protected. Operator properly inverted containers during inspection. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloth stored at hand wash sink behind front counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed male employee failed to wash his hand before putting on gloves when start engaging in food preparation. Educate employee Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed slicer ham cold held at 44 degrees Fahrenheit in flip top cooler. Operator place ice pack on item for quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed ham and cheese empanadas hot held at 128 degrees Fahrenheit in front line unit. Advice operator to to used time as a public health control. However, she should increase the temperature on the unit until otherwise. NOTE: Operator cannot determined wether or not the establishment using time as a public health control on any TCS foods items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used as dump sink evidence by waste coffee found inside.

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/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water and ice coffee stored on food preparation table next to food items.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed several female employees engaging in food preparation with ineffective hair restraint.

Basic - Food stored on floor. -Observed containers with food items stored on walk-in cooler floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping clothes not stored in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.