MAISON VALENTINE

Violations (22)

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per the cook the eggs were put there approximately 2 hours ago. The cook put them in the reach in cooler.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per the cook the eggs were put there approximately 2 hours ago. The cook put them in the reach in cooler. **Corrective Action Taken**

  High Priority

• 50-08-7CriticalCorrected on site

  Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ The establishment has been operating without a license for approximately 6 months this.

  High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ The establishment has been operating without a license for approximately 6 months this. **Corrected On-Site**

  High Priority

• 08A-11-5CriticalCorrected on site

  Raw animal food stored over canned/bottled drinks.

  High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over milk. The cook moved the eggs to the bottom shelf. **Corrected On-Site**

  High Priority

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The cook inverted it. **Corrected On-Site**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed three utensils in water with a temperature of 82° F. The cook poured out the water. **Corrective Action Taken**

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted. Form provided via email.

  Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Corrective Action Taken**

  Basic

• 14-73-4Corrected on site

  No container installed for catching grease from hood drip tray. The cook installed it.

  Basic - No container installed for catching grease from hood drip tray. The cook installed it. **Corrected On-Site**

  Basic

• 31B-04-4

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

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the triple sink.

  Basic

• 25-05-4Corrected on site

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed plastic cups being stored on the floor under the oven. The cook moved the items. **Corrected On-Site**

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed ham defrosting at room temperature. The cook put it under cold running water. **Corrected On-Site**

  Basic

• 02D-01-5

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

  Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen.

  Basic

• 11-27-4

  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. Form provided via email.

  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. Form provided via email. **Corrective Action Taken**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink by the kitchen entrance full of dirty dishes. The person in charge removed them. **Corrected On-Site**

  Intermediate

• 02B-01-5Corrected on site

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs sunny side up on the menu. The manager put an asterisk next to the item. **Corrected On-Site**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 31B-02-4Corrected on site

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink. The cook brought towels. **Corrected On-Site**

  Intermediate

• 11-26-1

  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. Form provided via email.

  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. Form provided via email. **Corrective Action Taken**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink. The cook brought soap.

  Intermediate - No soap provided at handwash sink. The cook brought soap. **Corrected On-Site**

  Intermediate

• 12B-07-4Corrected on site

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

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several half empty water bottles on prep tables. The cook removed them. **Corrected On-Site**

  Basic

• 02B-02-5Corrected on site

  Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form provided and posted.

  Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form provided and posted. **Corrected On-Site**

  Intermediate

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed several bags of coffee on the floor at the front counter. The manager put them on a shelf. **Corrected On-Site**

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice. The cook invented it.

  Basic - Ice scoop handle in contact with ice. The cook invented it. **Corrected On-Site**

  Basic