CARMELA COFFEE COMPANY

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for poached eggs held in kitchen prep area. Per employee, items have been held for less than 3 hours. Operator applied appropriate time marking. 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at mop sink handwashing sink.

Basic - Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler. See stop sale.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Hard boiled eggs and yogurt parfaits packaged on site and sold at customer self service cooler missing product identity/description, date product was packaged, and address of the establishment.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature on prep counter for less than 2 hours. Operator placed eggs back into cooler to ensure proper cold holding.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table. See stop sale.

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/

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Cooked chicken ; (119F - Hot Holding), cook reheated 165°f and above Corrected On-Site

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. Form emailed

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee filled soap Corrected On-Site

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

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. Form was emailed

Intermediate - No soap provided at handwash sink. Chef refill soap Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water. Chef discarded bottle of water Corrected On-Site

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.

Intermediate - No soap provided at handwash sink. No hand soap at handwash sink in kitchen. Chef refilled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over containers of milk. Chef moved items Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using chlorine test kit for quaternary solution.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee bottle of water on prep table.

Basic - Reuse of single-service or single-use articles. Main kitchen cold holding unit observed 2 ounce Togo container being stored in feta cheese. Operator removed 2 ounce container. Corrected On-Site

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Poached eggs cooked with a non continuous cooking procedure served under cooked. Non continuously cooked animal products cannot be served under cooked. Discussed switching to pasteurized eggs to bypass non-continuous cooking requirements. Employee made new undercooked eggs without cooling step at one of inspection. 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. Poached eggs held at 109F. Discussed Time as a Public Health Control.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks and cools poached eggs for later heating. 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/. Observed 4 employees cooking or making drinks.

Basic - Food stored in a location that is exposed to splash/dust. Paper towel dispenser installed behind ice bin at front counter.

Basic - Single-service articles improperly stored. Gloves stored in employee bathroom. Removed at time of inspection. Corrected On-Site

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Observed poached egg on steam table that was made under non continuous cooking process and cooled in turbo air cooler then moved to steam table and held at 119°F for approximately 1 hour before being removed and served for consumer. PIC stopped employee from serving product and made new egg poached by boiling immediately from raw and serving under consumer advisory. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop and spatula in make table with water at 40°F. Operator removed water and stored utensils in dry container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg yolks and egg white in bags stored above lemonade in reach in cooler. PIC reorganized items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dulce de leches cake (72F - Cold Holding), per person in charge cake was removed from cooler yesterday and stored at front counter overnight and not moved. Per statement, product is supposed to remain refrigerated and cake at front counter was available for service. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dulce de leches cake (72F - Cold Holding), per person in charge cake was removed from cooler yesterday and stored at front counter overnight and not moved. Per statement, product is supposed to remain refrigerated and cake at front counter was available for service. See Stop Sale.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed poached eggs being made by non-continuous cooking process, per person in charge, eggs are removed from shell and placed in individual bags then heated in hot water bath for 5 minutes then removed and shocked in ice bath while egg yolk and white is still runny. Items are then cooled in turbo air cooler to 40°F and then removed for shift and placed into steam table hot water bath and warm below 135°F to prevent eggs fully cooking. Eggs will be removed from plastic bags and plated per order without additional cooking process. Advised Employee that non-continuous cooking process requires that the product is fully cooked at the end of the process and advised employee to finish cooking all eggs to 155°F before hot holding or to 145°F before service.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in rear kitchen area blocked by items on top of sink and chair in front of sink. PIC removed items blocking sink. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge contacted manager and manager sent digital copy for review. O. Rodriguez 11/06/2020. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed soap at rear handwash sink without soap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in rear jkitchen area.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo cutting boards used as plates to serve food to consumers in establishment.

Basic - Food not stored at least 6 inches off of the floor. Observed oranges in box stored on floor in kitchen. Operator removed items from floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at front counter not protected. Operator removed and stored in container to protect. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.