ORGANIC KITCHEN AND MERC.

High Priority - Stop Sale issued due to food originating from an unapproved source. 6 Mason jars of assorted juices no labeling and not made by operator on grab and go display case. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in - marinated chicken Breast (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee removed watch. Corrected On-Site Warning

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 opened three days ago Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. chlorine Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning

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

Intermediate - No soap provided at handwash sink. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish Warning

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. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers Warning

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Cold pressed juice manufactured by SQZD does not bare a label indicating daily values, warning label that juice is not pasteurized and all ingredients. Operator unable to provide proof for a licensed manufacturer. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection verified in Versa. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and shrimp over strawberries in reach in freezer. Operator removed salmon and shrimp. Corrected On-Site Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label at front in display cooler. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. Corrected On-Site 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 - Spray bottle containing windex at front counter not labeled. Operator labeled. Corrected On-Site Warning

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

Basic - Dry pancake mix and ground coffee bags stored on floor in kitchen. Warning

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

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Cold pressed juices without any label received from an outside source. Source unknown. 59 bottles in beverage cooler at front counter. Warning

High Priority - Raw chicken stored over or with unwashed eggplant, in glass cooler on the right. Operator reversed. Corrected On-Site Warning

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. Crab cake mix 48°F, shrimp 47°F, sea bass 48°F, in right glass door cooler over night. Foods on the bottom are warmer than on the top shelf, big bags of spinach and big bins containing carrots and baby greens might prevent cold air from circulating to the bottom of refrigerator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cake mix 48°F, shrimp 47°F, sea bass 48°F, in right glass door cooler over night. Foods on the bottom are warmer than on the top shelf, big bags of spinach and big bins containing carrots and baby greens might prevent cold air from circulating to the bottom of refrigerator. See stop sale. Warning

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw ribs stored with ready-to-eat baguette in a freezer - not all products commercially packaged. Chef moved baguette to a different unit. Corrected On-Site Warning

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. Salmon 49°F, at cook line. Chef stated time unknown. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 49°F, at cook line. Chef stated time unknown. See stop sale Sprouts 46°F at cook line for less than 2 hours. Chef added ice for quick cooling. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen . Chef provided. Corrected On-Site Warning