COFFEE STORE (THE)

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and not sanitizing afterwards. Advised person in charge and she instructed employee to rewash and sanitize dishes. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining container of cut lettuce. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid being stored in mop sink. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 74°F and located on prep shelf. 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. Discussed and email form to operator. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink. Located behind front counter. 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 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. Discussed and email form to operator. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of granola. Warning

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning

Basic - Food stored on floor. Observed containers of food being stored on floor in kitchen area. Warning

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of spinach and lettuce.

High Priority - Nonfood-grade bags used in direct contact with food. Observed empanadas being stored in non food grade bags.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 3 cans of raid stored in mop sink.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 61°F and located on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty dishes being stored in hand washing sink. Located behind front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Single-service articles improperly stored. Observed case of cup tops being stored on floor in dry storage area.

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 chef preparing ham and cheese sandwich with bare hands. Coached chef and washed hands and put on gloves.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in hand washing sink located behind front counter. Dishes were then dried and placed on shelf for storage without being sanitized. Coached employee letting her know that dishes are not to be washed in hand washing sink and that all must be taking to 3 compartment sink and properly washed.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored at ambient temperature of 68°F. Located on top of prep shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F ham and cheese croissant (65°F - Cold Holding); All were located on front counter. As per person in charge all were prepared at opening and had only been out for about an hour. All are kept on front counter for 4 hours. Person in charge added time.

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. Observed the following foods temperatures greater than 41°F ham and cheese croissant (65°F - Cold Holding); All were located on front counter. As per person in charge all were prepared at opening and had only been out for about an hour. All are kept on front counter for 4 hours. Person in charge added time.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pots and pans being stored in hand washing sink located in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes in hand washing sink located behind front counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon and eggs Benedict on menu but it does not identify that these items contain raw or undercooked animal foods covered by the consumer advisory.

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

Basic - Food stored on floor. Observed various cases of fruit being stored on floor in prep area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were at ambient temperature of 68°F and located on prep table in kitchen area. Chef moved to reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F ham and cheese croissant (68°F - Cold Holding); prosciutto and cheese croissant (73°F - Cold Holding) All were located on front counter. As per person in charge all were prepared at opening and had only been out for about an hour. All are kept on front counter until customer orders then heated. Person in charge moved to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink located behind front counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon and eggs Benedict not identified on menu as containing a raw food ingredient.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following foods temperatures greater than 41°F ham and cheese croissant (68°F - Cold Holding); prosciutto and cheese croissant (73°F - Cold Holding) All were located on front counter. As per person in charge all were prepared at opening and had only been out for about an hour. All are kept on front counter until customer orders then heated. Person in charge moved to reach in cooler. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offering smoked salmon and eggs Benedict with no Consumer Advisory. Provided Consumer Advisory. Corrected On-Site

Basic - Ceiling tile missing. Located in kitchen area.

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

Basic - Food not stored at least 6 inches off of the floor. Observed a case of eggs being stored on floor in kitchen area and case of sugar being stored on floor behind front counter.

Basic - Single-service articles improperly stored. Observed various cases of takeout containers and cups being stored on floor in dining room.