HOUSE BLEND CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink machine at front service counter.

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/

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. Operator had both new employees acknowledge and sign employee health agreements during inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Caramelized Onions in reach in cooler per operator previously frozen. Operator dated onions. Corrected On-Site

Basic - Dead roaches on premises. 3 dead roaches back of the house on the floor by trash can and oven. Operator swept area and discarded roaches. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Underneath all equipment at back of the house.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in cooler by dish machine, dry storage shelves holding Togo containers soiled with crumbs

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine and mop sink area.

Intermediate - Spray bottle containing toxic substance not labeled. 2 sanitizer spray bottles with no label at dish area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment throughout the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under counter on front service line. Shelving in dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter. Staff removed towel. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Steak, manager added date mark. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 2 tries the dishwasher registered 0ppm. Manager changed solution and found sanitizer tube stuck under mop sink leg. 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding). Less than 4 hours in make table. Manager moved to another unit to cool. Corrective Action Taken

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. 4 members of staff signed forms during inspection. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple staff members. Manager states recently hired 6 months.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in refrigerators on front counter. Staff cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front service counter

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on counter next to sandwich press. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch items in reach cooler. Items placed in a pan and labeled. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on front counter wearing a watch. All staff removed watches. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. In dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower Shelves on front counter. Staff cleaned shelves. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on front service counter. Staff cleaned. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels on front service counter. Staff added to bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato soup @127 less than 4hours per operator. Operator reheated to 171F Corrected On-Site

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 forms Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License is currently active. Operator printed and displayed license * Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Clear bottle of sprite used to clean grill not labeled Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn while preparing food. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line area. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Door gaskets broken reach in cooler unit under counter on front line. - From follow-up inspection 2022-05-13: Time Extended - From follow-up inspection 2022-07-13: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran machine through three cycles tested at 0ppm. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jonathan Daigle issue date 1-10-2016

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in front griddle by reach in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen. Corrected On-Site