Cafe Artemisa

Basic – Cutting board has cut marks and is no longer cleanable.by meat slicer. Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table Warning

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork reach in cooler employee moved to proper storage. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line Cold holding: flan 60 f employee moved to freezer 2nd tempnnWalk in cooler ambient air temperature 64 f no temperatures taken. Cold holding: Swiss cheese 45 f cut ham 46 f raw bacon 46 f raw beef 46 f American cheese 46 f cook chicken 46 f

nWalk in cooler Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat warmer Hot holding: cook beef empanadas 123 f chicken empanadas 123 f operator placed in oven 2nd temp 165 f Corrected On-Site Warning

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. Warning

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager. Warning

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

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. Provided for management to sign and employees to sign Warning