TAINOS BAKERY KISSIMMEE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (110F - Hot Holding) under heat lamp on cookline for 1 hour per operator Operator placed closer to heat bulb to reheat Corrective Action Taken

Intermediate - No soap provided at handwash sink. At handwashing sink near walk in freezer

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on glass door reach in cooler near walk in freezer

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table next to grill on cookline

Basic - Food storage container/container lid cracked or broken. On bulk dry storage containers near kitchen entrance Repeat Violation

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen

Basic - Old labels stuck to food containers after cleaning. Label left on one pan on clean dish shelf Operator removed label and placed dish in sink to be cleaned Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room in lobby - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several cracked lids on dry storage containers near kitchen entrance - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean dish rack next to three compartment sink - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door Repeat Violation - From follow-up inspection 2025-06-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table soiled. - From follow-up inspection 2025-06-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over margarine at reach in cooler at cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk on cooks line on counter top. Per operator less than 2 hours. Advised operator to move milk to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line and green square cutting board

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink was blocked by speed racks Hand wash sink by walk in cooler had knife in sink and a pickle Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Faculty has their pastries on a time but no written plan. Emailed operator time plan Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in clear container with no label by walk in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's bathroom door

Basic - Bowl or other container with no handle used to dispense food. Sugar and flour have mini cups in the containers

Basic - Ceiling tile missing. Over entrance of front counter

Basic - Working containers of food removed from original container not identified by common name. Salt in clear container not labeled at prep table next to swinging doors Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs kept on cook line for less than 4 hrs with temperature of 66F. Cabbage kept on reach in cooler for less than 4 hrs with temperature of 51F. Milk kept on front counter for less than 4 hrs with temperature of 56F. . Inspector advices operator to add items to time control form. And to place in cooler at this time. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage kept in fryer for less than 4 hrs with temperature of 124F. Oatmeal kept in front counter for less than 4 hrs with 120F. inspector advise operator to reheat oatmeal and operator discard the sausage. 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. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham prepared on Monday and brought from comissary with no date marked.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door in kitchen has a gap beside it.

Basic - Food not stored at least 6 inches off of the floor.Oil stored directly on floor by reach in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters . Operator has appointments for cleaning.

Basic - Outer openings not protected with self-closing doors. Door that leads to mop sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls in cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in dining room water stains

Basic - Light not functioning. Hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles reach in freezer both Hood filters Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk-in cooler fan cover

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees scooping hot cereals at bakery area. No hand wash available at that end of bakery. Advised to move hot holding pots to another end of line by handwash sink.

High Priority - Food placed in soiled container/equipment. Oranges, used for per manager, oranges have been washed but placed back into dirty crate.

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. Milk, sour cream etc.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf over grill area heavily soiled and flat of eggs, some cracked some whole, dripping onto shelf.

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. JOSE SANCHEZ, VICTOR RODRIGUEZ, STEPHANIE BRIETTO.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens.

Basic - Employee beverage container, water bottle between items in reach in freezer.

Basic - Food stored on floor. Two crates of oranges stored on floor in bakery area.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front counter, grab n go items in pre packaged containers need name, address phone number and date packaged.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling racks throughout facility heavily soiled.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-06-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above of hot holding unit. Warning - From follow-up inspection 2022-06-03: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook employee Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-06-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under flat top at cook line Warning - From follow-up inspection 2022-06-03: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-06-03: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly front counter service coffee and cream area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 bay, is blocked and have things inside Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk-in cooler Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. Under dry shelves storage

Basic - Single-service articles improperly stored. Floor

Intermediate - - From initial inspection : Intermediate - Accumulation of encrusted food debris on/around mixer head. - From follow-up inspection 2021-07-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. White cutting board attached to prep reach in cooler - From follow-up inspection 2021-07-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 bay sink inaccessible due a 3 door freezer. Recommended to move to the side the freezer to have more space. - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Cooking Repeat Violation - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. Repeat Violation - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. In 3 door reach in cooler and in white freezer - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar at dry storage - From follow-up inspection 2021-07-01: Time Extended