Space Coast

Inspector notes: PIC unable to demonstrate knowledge in one of the 3 acceptable methods. Required CA: 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 qu...

Inspector notes: 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 CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Owner or a designated employee must enroll in a certification course within 72 hours and obtain certification within 30 days. A copy of the certifed food safety manager certifcation must be posted in public view. Additionlly, an expired certifi...

Inspector notes: 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

Inspector notes: 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 CA: Refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Also, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marke...

Inspector notes: Observed multiple cold holing units without internal thermometers. Required CA: 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.

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