JOHNSON'S BAKERY

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline placed hands on hips and shirt, then continued to handle clean equipment handles without washing hands. Manager had the employee wash hands before continuing to handle equipment at cookline. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open ziplock bag containing raw frozen beef stored on shelf directly above box containing frozen onion rings inside reach-in freezer in back of kitchen. Manager moved the raw beef to the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm. Stop sale issued.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at prevention device missing after splitter added to spigot above three-compartment sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm. Stop sale issued.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last approved plans are from 2009. Establishment has no mop sink and most equipment is moved from its original location. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Manager only able to provide a meat thermometer that has a minimum temperature of 50F.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for four employees. Manager stated all four have been employed for more than 60 days. Manager only able to provide proof of food handler training for one employee.

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. Four employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for cream cheese frosting made in-house for cinnamon rolls held at room temperature every Saturday. Inspector provided Time as a Public Health Control procedures to manager during this inspection.

Basic - Building components, attachments or fixtures in poor repair. 1. Several cracked floor tiles throughout kitchen. 2. Exposed insulation around back door of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cups stored directly on prep table at cookline beside bread. 2. Employee drink cup sitting directly on top of flour bin near cookline. Both drinks were removed during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee personal bags stored hanging from shelf above bag of flour. Manager removed the bags from the area during this inspection. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpster sitting directly grass and/or soil.

Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment has no mop sink. Establishment does have a mop sink on the approved floor plan from 2009. Warning

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Utility knife stored on shelf in kitchen near containers of cinnamon. Manager removed the utility knife from the area during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Hood above cookline soiled with food debris and/or dust. 2. Wall at cookline soiled with dust and/or food debris.

Basic - Unnecessary items/unused equipment on the premises. Several pieces of unused equipment stored on ground behind building.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on corner of refrigerated make-table at cookline.

High Priority - Toxic substance/chemical improperly stored. Stored by lemon juice and oil.

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License made current during inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings in dry goods room and 1 by HVAC unit. Operator cleaned and sanitized both areas. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes on line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47°F over nite per operator. Discarded. Corrective Action Taken

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reachin on line.