GRAIN AND BERRY CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - plant based chicken 94 F in steam table heated in oven . Employee reheated food to 165 F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand wash sinks . Manager placed paper towels at hand wash sinks . Reviewed with manager hand wash sinks must be stocked at all times Corrected On-Site

Intermediate - No proof provided that food some employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on shelf next to bottles of water and food storage bags. Manager relocated item Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris in front counter area

Basic - Single-service articles not stored inverted or protected from contamination in back kitchen area. Manager rearranged items Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in triple door coolers in back kitchen

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restrooms do not have self closing door mechanism

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in the back of the kitchen and front counter area are Groved

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in hand wash sink in front of reach in cooler next to kitchen door. Employee was provided with a hand wash sign. Corrected On-Site

Basic - Open dumpster lid.Employee closed the lid of the dumpster. 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.

Intermediate - No proof provided for some employees 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.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and sunglasses on top of bottles of water on storage shelf in back kitchen - manager relocated items Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in freezer and cooler interior/shelves have accumulation of soil residues in back kitchen area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Blender pitchers hanging from storage rack not inverted, manager covered with the lids. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. -Discussed with manager.