ZOE'S KITCHEN #20210

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. See stop sale. In kitchen. Multiple house Made sauces containing TCS items on counter top between Reach in coolers at service window. Operator stated that they keep them at room temp during busy hours and then discard afterwards.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on non chemical side of split at mop sink.

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 present with more than 4 employees engaging in food preparation.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kelly Quezada Stated that she has worked at location for over 3 months and has not taken a food handling course.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide proof of written plan for TPHC. Provided operator with paperwork.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handling certificates expired for Gloria S. and Luis V.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen. Spray bottle containing a yellow liquid is not labeled identifying liquid contents.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen. Employee bag on dry storage shelf over onions. In center prep area. Employee phone on shelf over prep surface. Repeat Violation

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. Multiple chicken salad and hummus containers at front counter Reach in cooler are not labeled with location information. Operator labeled during inspection Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen. Multiple wet wiping cloths on prep surfaces when not in use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler along service window closest to cook line. swiss (50°F - Cold holding); potato salad (55°F - Cold holding); Swiss cheese (50°F - Cold holding) manager used ice to reduce temperature n food items. Secondary temps taken are all below 41°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (125°F - Hot Holding); yellow rice (119°F - Hot Holding); brown rice (128°F - Hot Holding)manager moved to oven to reheat to 165°F Food items located in steam well on center prep area in kitchen. All items have a second temp of over 165°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and surfaces surrounding soda dispenser have a buildup of mold like substance. Manager tasked employees to clean during inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Single service plastic cup used as scoop for nuts on dry storage rack near kitchen entrance. Manager discarded cup. 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 belongings designated location is above food items in rear of kitchen on dry storage rack to left of reach in freezer. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system above cook line has accumulation of grease.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer located in rear of kitchen next to walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Single service plastic container stored inverted. Manager corrected. Corrected On-Site