CREMA GOURMET ESPRESSO BAR Inspection – June 11, 2024

High Priority 3

#3High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons and scoops for cook line held in water 97F. Operator cleaned, sanitized, and held dry.

#4High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pan of sliced scallions.

#5High Priority01B-17-5

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed butter patties held at room temperature. Per operator 3 hours. Operator returned to freezer for quick chill. Operator will uses TPHC going forward. Provided TPHC form.

Intermediate 2

#6Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan provided.

#7Intermediate53B-13-5

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. **Warning**

Warning

Basic 2

#1Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed front counter employee drinking from screw off lid drink. Emp

#2Basic31B-04-4

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

Florida Food Watch