Mason Jar Cafe Ii

Basic – A plastic container of frying oil stored on floor in kitchen

Observed frying oil containers on floor in storage area. Warning

Basic – Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on flip top cutting board. Employee removed Corrected On-Site Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment flip top cooler lid. Warning

Basic – Working containers of flour removed from original container not identified by common name. Operator labeled Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef cooked turkey breast in victory reach in operator inverted. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. True 3 doors ; Brie (50F – Cold Holding); Swiss cheese (50F – Cold Holding); mozzarella cheese (50F – Cold Holding); goat cheese with blueberries (50F – Cold Holding); Swiss cheese block (48F – Cold Holding); shredded cheddar cheese (52F – Cold Holding) per operator in cooler overnight not prep or portion today Warning

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

Observed True 3 doors ; Brie (50F – Cold Holding); Swiss cheese (50F – Cold Holding); mozzarella cheese (50F – Cold Holding); goat cheese with blueberries (50F – Cold Holding); Swiss cheese block (48F – Cold Holding); shredded cheddar cheese (52F – Cold Holding) per operator in cooler overnight not prep or portion today see stop sale nnFlip top ; ; pork chops (50F – Cold Holding); tuna salad (50F – Cold Holding); duck halves (51F – Cold Holding) crab (50F – Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F – Cold Holding); chopped tomatoes (50F – Cold Holding); cooked potatoes (65F – Cold Holding); shredded cheese (58F – Cold Holding); meat loaf (58F – Cold Holding). Per operator less than 2 hours. Operator placed ice packs on food .per operator not portioned or prep today.Corrective Action Taken Corrective Action Taken Admin Complaint

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Warning

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation 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 – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in victory reach in red sauce,brown sauce,chili,mushroom soup. Operator labeled items. Corrected On-Site Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink on cook line . Operator turned on hot water. Corrected On-Site Warning