SEED AND BEAN MARKET

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at handwashing sink in kitchen. Repeat Violation

Basic - Food stored on floor. Observed boxes of food on floor in walk-in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at counter in kitchen at 67F. Operator stated butter had been out for approximately three hours. Operator turned butter to walk in cooler recheck butter 30 minutes later at 41°F. Email operator time control sheet policy for future use. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Nonservice animals in the food establishment or on premises. Observed dog inside location, operator did not question dog owner about service or non service animal information.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed hand wash sink in kitchen by cooks line has low water pressure.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Fans in walk-in cooler soiled with accumulated food dust and mold-like substance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed butter cups water temperature 68F. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Single-service articles improperly stored on floor in kitchen. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper strength. Ob sanitation solution at 500 parts per million. Employee add water to solution to correct to 200 parts per million. Corrected On-Site

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email operator copy of consumer advisory and observed operator print and post copy.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter at cooks line. Observed operator correct issue to meet standards for inspection. Repeat 7-26-24 Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed Che spray bottle on counter at cooks line area next and over food and equipment. Observed operator correct issue to meet standards for inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraint.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at cooks line . Observed operator correct issue to meet standards for inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by pans. Observed operator remove pans. Corrected On-Site

Intermediate - No proof provided 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. Email operater Employee Health Agreement

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork butt thawing in standing water at 3 compartment sink. Observed operator turn water back on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over sauces and cut vegetables in Walk-in cooler. Observed operator move beef to bottom shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles on shelf at front of cooks line and at end of cooks line, bottles were over food and clean equipment. Observed employee move bottles for proper storage. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator has test kit for chlorine sanitizer at dishwasher machine but no test kit for quaternary sanitizer at 3 compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled at cooks line. Repeat 12-14-22 Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen with mold-like substance

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

Basic - Food stored on floor. Observed plastic bottles of syrup and water on floor at end of cooks line. Observed employee move items to shelves off floor. Repeat 12-14-22 Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting soiled at cooks line. Repeat 8-3-22. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area. Observed operator label bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cooks line. Repeat 8-3-22 Repeat Violation

Basic - Food stored on floor. Observed cases of eggs and produce on floor in Walk-in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. melted butter held at 108F and hollandaise sauce held at 98F. Both items made 45 minutes prior as per employee statement. Observed operator time mark items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing bleach hung on shelf above food at end of cooks line. Observed operator remove bottle and place on chemical storage shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb at out door connection.

High Priority - Vacuum breaker missing at mop sink on splitter added to mop sink faucet.

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. Observed corned beef hash opened more then 24hours prior as per employee statement not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cooks line soiled.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no test kit for chlorine sanitizer at dishwasher.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator time as a control paperwork and observed operator complete paperwork. 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. Observed cooked chicken,pasta, and sauce made onsite more then 24hours prior as per employee statement not date marked.

Basic - Cutting board has cut marks and is no longer cleanable at cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table at cooks line. Observed employee remove all beverages from area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of eggs white over butter blocks and salad dressing. Observed employee move eggs to bottom shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above cooks line and at hand sink. Observed employee move from food prep are. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on freezer floor.