Kolache Kitchen

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tank in back of kitchen

CO2 tank next to soda boxes in kitchen. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on prep table across from grill

Employee placed drink on bottom shelf of prep table. Corrected On-Site

Basic – Floor soiled/has accumulation of debris

Floor in walk-in cooler.

Basic – Food stored on floor

Case of soda on floor next to soda box station.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Desserts and salads in self service case at front counter.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets of reach-in coolers on cook line.

Basic – Single-service articles not stored inverted or protected from contamination

Aluminum to go pans stored in dry storage area.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Item in cooler next to cook line grill: pancake batter (44F – Cold Holding); French toast (45F – Cold Holding). Employee stated items stored in cooler over night.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item in cooler next to cook line grill: pancake batter (44F – Cold Holding); French toast (45F – Cold Holding). Employee stated items stored in cooler over night.

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

Containers of milk stored in front counter reach-in cooler. Employee stated item opened on 9/25. Employee placed proper date on containers. Corrected On-Site

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/.nFour employees working with no certified food manager present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No hand towels at hand washing sink on cook line

Employee provided hand towels at hand washing sink. Corrected On-Site

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

No proof of employee training available. Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

No consumer advisory available. Inspector provided operator a consumer advisory by email. Admin Complaint