Thyme Machine

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (48°F - Cold Holding); hummus (48°F - Cooling). As per operator day more than 4 hours for chicken and hummus was done the night prior.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw chicken (48°F - Cold Holding); As per PIC more than 4 hours; ground beef (43°F - Cold Holding); no turkey at time of visit, hummus (48°F - Cooling) as per person in charge since yesterday on that unit.
• Facilities to maintain food temperature
  • Intermediate: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed one large unit with inside temperature of 42°F, one table top unit was removed, and another unit with a temperature of 50°F.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food protection and cross-contamination
  • Basic: Food stored outside.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Did not observed Heimlich maneuver/choking sign posted.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (76°F - Cold Holding); ground beef (63°F - Cold Holding); turkey sliced (67°F - Cold Holding); hummus (72°F - Cold Holding) as per person in charge since yesterday on that unit.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hummus, marinade chicken, ground beef. As per operator this food was prepared from previous date. at 11:00 am.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw chicken (76°F - Cold Holding); ground beef (63°F - Cold Holding); turkey sliced (67°F - Cold Holding); hummus (72°F - Cold Holding) as per person in charge since yesterday on that unit.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed white rice (112°F - Hot Holding) precooked chicken (82°F - Hot holding).
• Facilities to maintain food temperature
  • Intermediate: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed all units with inside ambient temperature above 67°F.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on any reach in cooler in the mobile unit.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed a bucket of tahini stored on floor. Observed packages of bottled water stored outside the food truck on the floor.
  • Basic: Food stored outside. Observed packages of bottled water stored outside the food truck on the floor.
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. Observed employee drink on top of prep table.
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle of water inside reach in cooler with food to be served to customers.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed one reach in cooler with an internal temperature of 67°F. Observed a second reach in cooler with an internal temperature of 67°F.
  • High priority: Nonfood-grade bags used in direct contact with food. Observed washed lettuce stored inside nonfood graded bag inside reach in cooler.
  • Basic: Uncleanable knife block in use to store knives. Observed on top of three composing full of knifes.
  • Basic: Observed Ice buildup in reach-in freezer top.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of grease on top and under the griddle.
  • Intermediate: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind.
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed mobile unit doesn't have any sanitizer solution to sanitize equipment.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and debris under griddle and under saj( like a griddle). Also observed accumulation of debris and grease overall seasoning containers located on top of three compartment sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with cutting board and flour tortilla on top of hand washing sink.
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed handwashing sink used as a prep table with a cutting board on top.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one fly landing inside a bin with cooked chicken next to grill. Also observed one fly flying and landing on top of griddle station.
  • Basic: Observed Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed household ants and flying insect killer spray stored on the floor next to bucket of mayonnaise that is also stored on the floor.
  • High priority: Toxic substance/chemical improperly stored. Observed household ants and flying insect killer spray stored on the floor next to bucket of mayonnaise.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Belkis C. Unable to provided food handler training.