The Bread & Board

Basic – Bowl or other container with no handle used to dispense food on spice, employee removed it, cook line Corrected On-Site Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

By soda syrup rack and at bakery front counter Repeat Violation

Basic – Drain cover(s) missing

Mop sink

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink at front counter and in kitchen, employee discarded them Corrected On-Site

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

Purse and jackets on top of soda syrup boxes

Basic – Employee with no hair restraint while engaging in food preparation

Scooping food

Basic – Hood filter missing from automatic fire suppression/exhaust system

Gap in between filters, bakery side, employee fixed it Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.

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

Hand sink on baler cook line and in hand sink at bar Repeat Violation

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

Hood and fan at cook line and front counter

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

To go container at front counter, employee turned them to side and on storage shelf Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Front counter and on prep table in kitchen, employee discarded it Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Bulk container in bakery area

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm chl, not dispensing, employee set up triple sink, 100 ppm chl Corrective Action Taken Warning

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washed hands for 7 seconds after dirty dishes and clean dishes, explained to her Corrected On-Site Warning

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her and she washed hands Corrected On-Site Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washing and rinsing only, explained to her then she ran dish machine. Dish machine not dispensing chl, ppm, explained to employee and she set up triple sink, 100 ppm Warning

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

One by dish machine and one by bar

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

Raw steak on shelf above cold cuts, employee rearranged reach in cooler by cook line Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw ground beef on shelf above ribs, walk in cooler, owner rearranged Corrected On-Site

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

50 f cold cut above fill line, employee placed some in cooler, 50f buttermilk wash by cook line, explained time as public health control, she wrote time on, 47f raw chicken, fish, shrimp in drawer unit at 53f, employee wrote time on Corrective Action Taken Repeat Violation Admin Complaint

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

80f soup, employee stated she boiled it earlier, 108f cooked chicken under grill, employee reheated it again to 165f Corrected On-Site Warning

High Priority – Toxic substance/chemical improperly stored

Cleaner above to go cups in cabinet at front counter, employee moved it Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

Dish machine

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Dish washer

Intermediate – Manager or person in charge lacking proof of food manager certification

One manager unable to locate his

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

Hand sink by flat grill, cook line, employee placed some Corrected On-Site

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

For a few new employees and some that don't have employee training yet more than 2 months Repeat Violation

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

A couple of employees here for more than 2 moths

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Pasta cooked on Sunday, employee wrote date on Corrected On-Site