THE FRENCH BAKERY

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.... Took temperatures with probe thermometer temperature 143F Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed cooling ham 46F, turkey 46F in reach in drawer . Took another temperature about 45 minutes it is ham 45F, turkey 45F . Employee removed food to freezer to chill fast . Corrective Action Taken

Intermediate - Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

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...labeled not indicated prep, expiration or use by date and food name . Employee put prep date Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...Manager stated that they will use triple sink to sanitize utensils until dishwashing machine able to sanitize utensils.

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...single serve butter 76F at front line , food not prepped or portioned today , food being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...single serve butter 76F at front line , food not prepped or portioned today , food being held more than four hours . Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation

Intermediate - Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Nonfood-grade containers used for food storage - direct contact with food....eggwash spray bottle. Employee discarded bottle . Corrected On-Site

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....single serve butter 55F in reach in cooler at front line , butter not prepped or portion today food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 55F in reach in cooler at front line , butter not prepped or portion today food being held more than 4 hours . Stop sale issue. Employee discarded food . ...milk 52F at front line being held less than 4 hours , employees voluntarily discarded food. Corrective Action Taken

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.....washed way labeled on sanitizer spray bottle . Manager relabeled . Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. ...Consumer advisory not posted/provided in a conspicuous location..

Basic - Working containers of food removed from original container not identified by common name...egg wash spray bottle . Corrected On-Site

High Priority - Warewashing sanitizing solution does not meet minimum concentration allowed. Observed less than 10 ppm. Operator corrected to cold water and 100 ppm chlorine. 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. Observed operator using sell by date instead of production date.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....One live flying landing on bread at prep station . Employee killed fly , discarded bread and sanitizer the area. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....One live flying landing on bread at prep station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sliced cheese 55F , Swiss cheese 51 F in flip top reach in cooler over storing food. . Per employee food being held less than 4 hours . Employee removed cheese to bottom unit . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. ..... Ham cheese , turkey , beef baguette , Milano sandwich at front counter. See stop sale. Employee discarded food. Corrective Action Taken

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. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to manager

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle . Employee labeled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...stored by the faucet at handwashing sink at prep station. Employee removed. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At dining room between front counter and entrance; displayed baguettes not properly protected. Operator removed baguettes. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At dish machine; temperature sanitization <160°F. Operator agrees to manually sanitize dishes in triple sink until dish machine repaired and able to sanitize properly.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022. Admin Complaint

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 Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Basic - Food stored on floor. At walk-in freezer; bags of ice and cases of butter stored on floor. Operator removed from floor. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At dining room between front counter and entrance; displayed baguettes not properly protected. Operator covered with plastic wrap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen stainless reach in; raw salmon stored above ready-to-eat chicken. Operator moved salmon below chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy double door stainless ; roast beef (50°F - Cold Holding); feta vinaigrette (50°F - Cold Holding). Operator moved items to walk-in cooler. Corrective Action Taken

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

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

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above back cook line. Operator removed, cleaned and sanitized area

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in bakery