THE KOFFIE HOUSE ON GREENE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cheese inside standing reach in cooler in back prep area.

Basic - Equipment in poor repair. Observed broken reach in cooler in kitchen area, not in use.

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/

Basic - Food stored on floor. Observed a box with corn starch stored on the kitchen floor, staff relocated it to shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new solution retested at 200 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by the ice machine is blocked.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored inside the hand wash sink located next to the ice machine.

Intermediate - No soap provided at handwash sink. Observed at the hand wash sink located next to the ice machine.

Basic - Equipment in poor repair. Observed reach in cooler door gasket torn next to 3 compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed utensils stored not inverted at the preparation table in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table. Employee removed them. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored above marinade tofu on reach in cooler at kitchen area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chickpeas (frozen) on preparation area, as per employee less than 30 minutes.Food was moved to reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two cans of tomato juice dented and crimped around top rim of can. Stop Sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near POS. Person in charge replenI shed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored at triple sink. Person in charge labeled spray bottles of cleaners. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the following areas: one flying insect at triple sink. one flying insect near back exit door next to hand wash sink, And one near triple sink on front service area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made hummus date marked 4/23 not consumed within the 7 days. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter area near POS. Operator replenished paper towels. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service forks at condiment stand not inverted. Operator inverted forks. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over oat bars and shredded cabbage in reach in cooler in preparation area. Operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed rinse temperature 98F.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine used as sanitizer in three compartment sink and there is not chlorine test kit.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong inside coffee ice cubes container, reach in cooler. Operator discarded coffee ice cubes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler, front counter area. Operator cleaned and sanitized. Corrected On-Site