SOUR AND DOUGH BAKERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 49F cold hold less than 4 hours. Observed Butter 57F cold hold and eggs 57F cold hold less than 4 hours in walk in cooler. Operator states just received delivery. Educated operator on the importance of maintaining foods at 41F or below. Operator moved butter and eggs to working reach in cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored clean equipment. Operator removed chemicals. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator found plan. Corrected On-Site Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler. Operator placed onions off of floor. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Rechecked concentration at 200 ppm. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar/salt container not labeled. Educated operator on the importance of labeling. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter black and silver reach-in cooler, cream (45F - Cold Holding); heat treated oat milk (48F - Cold Holding); banana cream pudding (49F - Cold Holding) for 2 hours 45 minutes per operator. Operator moved all foods into back reach-in cooler for quick cooling. Corrective Action Taken Repeat Violation Warning

Intermediate - No working chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit not accurately showing concentration tested during inspection. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed sign for operator, operator posted. Corrected On-Site Warning

Basic - Hole in or other damage to wall. 2 hols in wall near plumbing, electrical near sinks in back half kitchen across from large dough reach-in cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. Oil and water bottles next to spiral mixer not labeled. Warning

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification Time Extended - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. Time Extended

Intermediate - - From initial inspection : 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/ 2 bakers and two counter staff present, handling food, no current certified food managerA\005C00A0present. Warning - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification Time Extended - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. Warning - From follow-up inspection 2024-08-22: Time Extended - From follow-up inspection 2024-10-23: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. Warning - From follow-up inspection 2024-08-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerAÂ certification Time Extended

Intermediate - - From initial inspection : 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/ 2 bakers and two counter staff present, handling food, no current certified food managerA\00A0present. Warning - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerAÂ certification Time Extended

Intermediate - - From initial inspection : Intermediate - Partial 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 . Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0 Warning - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. Warning - From follow-up inspection 2024-08-22: Time Extended

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 baker cutting holes in ready to eat pastry to fill, no gloves. Discussed glove usage with employee and manager, operator donned gloves before continuing work. Warning

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed at triple sink no sanitizer step set up, observed operator rinse utensils with quaternary sanitizer approximately two second then rinse with water. Discussed proper ware washing and sanitation with operator, operator properly set up sanitation step, quaternary 200ppm and resanitized dish ware. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. On front counter display, cooked egg quiche (84F Hot Holding) for 1.5 hours per operator. Discussed using time as a public health control with operator and provided form. Operator labeled quiche with time stamp for discard. Warning

High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. Warning

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. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. Warning

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink inside entrance to back kitchen blocked with bag of rags. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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/ 2 bakers and two counter staff present, handling food, no current certified food managerAÂ present. Warning

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. Warning

Intermediate - Partial 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 . Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.AÂ Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. Warning