Urban Grind Coffee Company

Basic – Bowl or other container with no handle used to dispense food

Scooping ice

Basic – Carbon dioxide/helium tanks not adequately secured

Little one at front counter

Basic – Current Hotel and Restaurant license not displayed.

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

Employee drink above spices in cart

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

Peeling banana Repeat Violation

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Wash and sanitize is set up, exposed to her

Basic – Equipment in poor repair

Gasket torn in milk cooler

Basic – Food storage container/container lid cracked or broken

Plates are cracked for bread in display case

Basic – Food stored on floor

Breads in bucket, front counter

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

Granola and fruit cups in grab and go area

Basic – No copy of latest inspection report available.

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

Hand sink at front counter

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

Fan at front counter

Basic – Single-service articles improperly stored

Lids in box on floor, stairs

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed tomatoes above dairy in upright cooler

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

White powder on storage shelf, employee wrote name on Corrected On-Site Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee washed blenders with soap and then grabbed bananas to peel, explained to her and bps he washed her hands Corrected On-Site

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

Employee washed with soap and rinsed blender, explained to employee, employee upstairs stated she doesn't sanitize dishes because doesn't have a place to air dry so she uses the sanitizer container for air dry, explained proper procedure

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

One at front counter and one in upstairs kitchen

High Priority – Toxic substance/chemical improperly stored

Cleaner by spices, employee moved it Corrected On-Site

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

Milk opened on Monday

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves

Scooping foods and has nails polished, explained to her

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

Emailed one Repeat Violation

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 touching foods

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 employee here Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. nFor sausage and egg muffin, employee wrote them in procedure Corrected On-Site

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. n4 employees here for more than 2 months don't have it