New River Cafe & Bakery

Basic – Ice buildup in reach-in freezer – by circulating fan. Warning

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored on top of ice machine – outside of the scoop holder. Operator stored properly. Corrected On-Site Warning

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

Grab and go salads and parfait. Warning

Basic – No hot running water at mop sink

Water 83F Repeat Violation Warning

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Prep areas – Sanitizer Buckets (Quaternary 0ppm). Operator made new solution for buckets. Quat 400ppm. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell egg yolks stored over ready to eat pasteurized carton eggs in prep area reach in. Operator stored all items properly. Corrected On-Site Warning

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

Front counter – cold case – sliced turkey (64F) ambient cooling for 3 hours at 9:45am – at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am – at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am – at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Front counter – case – quiche with shell egg (107-114F – Hot Holding); quiche with carton egg (121F – Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated – 15 minutes later 167-168F. 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

Provided handout to operator Corrected On-Site 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/nPIC – Dawn Anthony. Warning

Intermediate – No hot running water at three-compartment sink

Water 83F Repeat Violation 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

All but one employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection. Corrective Action Taken Warning

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

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Water 83F Repeat Violation Warning