Space Coast

Observed sanitizer basin of the three compartment sink in use and not sanitizing at the proper levels.

Observed single use plastic ziploc bags being sanitized in the three compartment sink for re-use for food storage.

Observed during the inspection, PIC on site was unable to demonstrate knowledge in one of the 3 methods. Rule: The person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed expired ServSafe certification for Stephen Mclain behind the posted inspection report.

Observed food debris in the hand sink. Observed employee use sink as a dump sink. COS: Employees cleaned food debris out of the hand sink. Rule: A handwashing facility may not be used for purposes other than handwashing.

Observed multiple cold holing units without internal thermometers. Rule: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed a gap at the bottom of the back door of the facility. Rule: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed boxes of single use items (food trays) stored on the floor in the outdoor storage unit. Rule: Single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

PIC unable to demonstrate knowledge in one of the 3 acceptable methods. Required.

Observed an expired ServSafe certificate for Stephen Mclain posted in the facility. Certification expired 5/23/2023. PIC stated that she did not know Stephen Mclain and as far as she knew Stephen Mclain was not employeed at the facility. Required.

Hand wash sink lacking proper hand drying provisions. Required CA:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS PIC placed papertowels at handsink.

Observed processed ready-to-eat, TCS food (multiple container of milk, almond milk, soy milk, eggs, sausage, smoked salmon) held more than 24 hours not properly date marked after opening. Ready-to-eat, TCS (chicken salad) prepared on site and held more than 24 hours with not properly date marked. Required.

Observed multiple cold holing units without internal thermometers. Required.

Observed multiple boxes of single use items stored on the floor in the outdoor storage unit. Required.

Observed multiple food items (pasta salad, half and half, and quiche) within the pastry display case to be at temperatures above 41F ( refer to temp log sheet). Observed whole milk in reach in cooler near the coffee station to be at temperatures above 41F. Observed sliced tomatoes to be stored on the countertop not under any refrigeration. COS/CA: PIC moved items to coolers that were functioning well to hold foods at 41F. RCA: PIC stated that the unit has been serviced recently. However, due to it not holding temperatures below 41F, reservicing is required. If the issue persist, the unit should be replaced or TCS items kept in coolers that can maintain temperatures 41F and below.

Observed 3/4 reach in coolers to not have internal thermometers within them. RCA: Facility shall obtain internal thermometers for the coolers and place then in the warmest area of the unit ( by the door).

Observed interior of reach in coolers to have yogurt spillage and old debris ( brown dust-like). Observed exterior of the ice machine to have dried liquid coffee on it. RCA: Facility shall ensure that the interior and the exterior of all equipment are kept clean thoroughly and any spills are cleaned to prevent an accumulation of debris.

Observed chicken salad, yogurt, and pasta salads in pastry display case to be at temperatures above 41F (refer to temp log sheet). COS/CA: PIC discarded food items. RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Facility shall have equipment serviced or replaced if necessary.