COFFEE HOUSE 1420

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. Observed employee move croissant from baking sheet to another baking sheet on speed rack without gloves or utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg batter in stored over egg soufflé in reach in cooler. Batter was moved to bottom shelf 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. 1 new hire. Emailed form to oper Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn on milk cooler at coffee station Repeat Violation

High Priority - Food received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator is selling cottage law food vendor chocolates. Educated operator. Operator removed chocolate bars Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Cottage law vendor chocolate

Basic - Equipment in poor repair. Torn gasket on drink cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs in quiche mix stored over cut fruit in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Compound butter sitting out on counter at 74F. Employee stated it has been there for 2 hours. Butter was moved to cooler. Advised to put on time plan, printed form for operator Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Compound butter found at 71° sitting out on counter. Manager states been in service for 1 hour. Advised to rapid chill Corrective Action Taken

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. Chef used bare hands to place garnish on plates. Educated, washed hands and used gloves Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche made 2 days ago not marked Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

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. Counter girl handling garnish with bare hands. Educated both employee and manager. Garnish thrown away Corrected On-Site

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. Miranda hired 4 months ago. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over sliced ham. Corrected On-Site