LA FLORIDA COFFEE & WINE

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall over three compartment sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for Steramine sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near employee entrance.

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink near employee entrance.

Basic - Current Hotel and Restaurant license not displayed. Observed 6/1/24. Manager printed out during inspection. Corrected On-Site

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. Half and half on self serve creamer station 48F, at 11:30, per manager set out at 7:30. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half on self serve creamer station 48F, at 11:30, per manager set out at 7:30. See stop sale. Discussed Time as a Public Health Control and provided plan template.

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for person in charge at time of inspection Courtney Webb.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plant in the hand washing sink near entrance to kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch bag in RIC.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic forks stored upright in front counter space. Manager placed forks inverted. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar unlabeled under seasoning rack.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quiche reading at 74 F at 10:30am. Quiche was prepared at 7:20am per manager. Manager completed Time as a public health control written procedure. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream without date. Per manager, heavy whipping cream was opened pass 24 hours. Manager dated heavy whipping cream. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine testing strips, but quaternary sanitizer is being used.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink across from reach in coolers.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for quiche being used on time.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates stored upright across from front counter