Seven Wonder Bakery And Catering

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Observed approximately 5 dead flying insects on floor near insect device near walk in cooler floor Warning

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Multiple Ceiling tiles in kitchen area Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Multiple Ceiling tiles in kitchen area Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach in cooler across from three compartment sink doors in disrepair with door falling off due to hinges and exposed insulation. Operator stated unit is not working but was plugged and ambient temperature at 73F

Basic – Cutting board has cut marks and is no longer cleanable

Reach in cooler across from three compartment sink with excessive cut marks on cutting board.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored on prep table on cook line. Employee removed Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Employee with facial beard preparing food with no beard guard

Basic – Garbage on the ground and/or pad around dumpster

In front parking lot area

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Reach in cooler across from three compartment sink doors in disrepair with door falling off due to hinges and exposed insulation. Operator stated unit is not working but was plugged and ambient temperature at 73F Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

At all hand wash sinks and restrooms area. nProvided hand wash sign to operator Corrective Action Taken

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

Reach in coolers gasket soiled

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

Employee open bottle drinks stored in reach in colored with public food on cook line

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach in cooler on cook line soiled

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Stored on cook line prep table. Employee properly stored Corrected On-Site

Basic – Unnecessary items/unused equipment on the premises

Multiple unused equipments stored inside restaurant

Basic – Water leaking from pipe and/or faucet/handle

Hand wash sink on cook line with water leaking at faucet

Basic – Wood food-contact surface not properly sealed

Butcher table wood not sealed Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee preparing cooked chicken patty on uncooked dough with bare hands to be stored for later use as per employee. Reviewed with employee and mana and employee put on gloves Corrected On-Site Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed 4 total live flying insects in restaurant in following areas:nTwo live flying insects on cook linenOne live flying insect in back prep kitchen nOne live flying insect next to Big oven in kitchen Repeat Violation Admin Complaint

High Priority – Operating with an expired Division of Hotels and Restaurants license

Operator license expired June 1, 2023. Warning

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

Pikliz (62-63F – Cold Holding), stored in flip top reach in cooler overnight across from three compartment sink area with no additional prep today as per manager. nReach in cooler across from three compartment sink doors in disrepair with door falling off due to hinges and exposed insulation. Operator stated unit is not working but was plugged and ambient temperature at 73F . Stop sale issued Warning

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

Pikliz (62-63F – Cold Holding), stored in flip top reach in cooler overnight across from three compartment sink area with no additional prep today as per manager. nReach in cooler across from three compartment sink doors in disrepair with door falling off due to hinges and exposed insulation. Operator stated unit is not working but was plugged and ambient temperature at 73F . Stop sale issued nncooked oxtail and cooked beef (45-47F – Cold Holding), stored in bottom of reach in cooler on cook line, place there from main walk in cooler approximately 1 hour ago as per employee. Employee had items sitting out on cart before storing in cooler with no additional prep being done. nnbutter (53F – Cold Holding), stored in box on floor in kitchen ext to walk in cooler, place there approximately 1 hour ago to soften and be used later but no prep being done at the moment. Employee place back in walk in cooler nnbrown rice, white rice, cooked goat and cooked turkey (46-57F – Cold holding), stored in walk in cooler overnight with no additional prep today and employee stated had items on cart and left out for approximately 1 hour and then place back in walk in cooler Warning

High Priority – Toxic substance/chemical improperly stored

Bottle of dish soap stored next to prego sauce and clean equipments in back storage room. Moved by manager. 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 operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

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

No paper towel at hand wash sink on cook line and at back kitchen prep area next to walk in Freezer. Employee provided Corrected On-Site Repeat Violation

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nPlans don't reflect what's in establishment, mop sink missing Handsink placed In different location, removed ice machine, walk-in cooler and back dry goods storage area. And cook line being extendednTime extension given all call back inspection Repeat Violation

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Repeat Violation

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

At front cook line hand wash sink. Employee turn water on. Corrected On-Site Repeat Violation