CREMA GOURMET ESPRESSO BAR Inspection – September 20, 2023

High Priority 1

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at 78 f in steam table was Play it in the oven. Reheat it to 165.f **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate11-27-4

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. **Corrected On-Site**

Corrected On-Site

#10Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 7

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Repeat Violation

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Most kitchen boards.

#3Basic51-09-4

Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 51 seating in the establishment hotel and restaurant license says 28 **Repeat Violation**

Repeat Violation

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Clean floor underneath dishwasher. **Repeat Violation**

Repeat Violation

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on top of kitchen oven.

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic21-12-4

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

Florida Food Watch