CREMA GOURMET ESPRESSO BAR

Violations (10)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At front counter milk (51F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1 hour, discussed with operator time as a public health control, operator time marked product. Emailed form to operator to print and fill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At front counter milk (51F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1 hour, discussed with operator time as a public health control, operator time marked product. Emailed form to operator to print and fill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line whipped face with hand and after without washing hands employee handled tray of croissants, discussed with employee who washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line whipped face with hand and after without washing hands employee handled tray of croissants, discussed with employee who washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg mixed in pancake batter stored above croissants, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg mixed in pancake batter stored above croissants, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line overstocked sliced cheese (56F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority

• 31B-05-4

  Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dishwashing machine paper towel dispenser jammed and unable to dispense, discussed with employee to repair.

  Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dishwashing machine paper towel dispenser jammed and unable to dispense, discussed with employee to repair.

  Intermediate

• 02C-03-5

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler heavy cream not date marked per operator product opened at 6am previous day current time 10:30am, discussed with operator to date mark container.

  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. In reach in cooler heavy cream not date marked per operator product opened at 6am previous day current time 10:30am, discussed with operator to date mark container.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked potatoes (86F - Cooling) at 9:55 since 7:30, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.

  Intermediate

• 53A-05-6Corrected on site

  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/ At time of inspection 4 employees currently working with no certified food manager present, manager showed up half way through inspection.

  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/ At time of inspection 4 employees currently working with no certified food manager present, manager showed up half way through inspection. **Corrected On-Site**

  Intermediate

• 02D-01-5

  Working containers of food removed from original container not identified by common name. At cook line cooking oil bottles unlabeled, discussed with operator to label bottles.

  Basic - Working containers of food removed from original container not identified by common name. At cook line cooking oil bottles unlabeled, discussed with operator to label bottles.

  Basic