SOFRESH TRINITY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding) on cook line, hot holding unit turned off, manager voluntarily discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Sandwich press soiled Cutting board at front counter Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Sal manager on duty with no manager certification

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. Maya and Haley employeed over 60 days no food handlers training

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 10 seconds total time. Discussed proper hand wash with staff and manager on duty.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top at front counter

Intermediate - Handwash sink used for purposes other than handwashing. Blender parts in sink at front counter. Operator removed items Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook, no beard guard or hair net, cook covered both Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and in back room and equipment Walls soiled by back door

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled employee beverage in vertical freezer above food for customers. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken breast in standing water 47F, chicken thighs in standing water 49F, chicken breast was removed from package 46F, moved to freezer. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.2 1 25

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. eggs (45F - Cold Holding) Employee moved half Corrective Action Taken

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee put hair net on was using beard guard Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee putguard on Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 100 degrees Knife to cut in standing water. avocados

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut before washing in deli cooler.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler across from grill Warning - From follow-up inspection 2025-01-29: Time Extended