Seabra Bakery & Cafe

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Handwashing and hygienic practices
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dirty dishes into dishwasher then handled clean without washing hands. Informed operator of proper handwashing, employee then washed hands.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 3 small flying insects in dry storage area. Operator removed and and cleaned area
  • High priority: Presence of insects, rodents, or other pests. 6 spiders in dry storage up on walls in the corners. Operator removed spiders.

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

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 due to food not being in a wholesome, sound condition. Flies landing on a few pans with cake on the speed rack by walk-in cooler ; See Stop Sale
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. sliced cheese (48°F - Cold Holding); cheese pie (47°F - Cold Holding); fried chicken (48°F - Cold Holding); cooked chicken (54°F - Cold Holding); raw shell eggs (51°F - Cold Holding); in glass door cooler at cook line; as per operator foods not prepared or portioned today; foods out of temperature for less than 4 hours; food moved to walk-in cooler
  • High priority: Shell eggs not stored at an ambient air temperature of 45°F or less. raw shell eggs (51°F - Cold Holding) in glass door cooler at cook line; food out of temperature for approximately 2 hours; food moved to walk-in cooler;
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - food like cheese balls; potato balls; empanadas in the display case at front counter; as per operator food on time since 7:30 pm; time marked
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit- glass door cooler at cook line;
• Food protection and cross-contamination
  • High priority: Raw animal food stored in same container as ready-to-eat food. Raw beef bags not commercially packaged stored inside the same box with fully cooked sausage in walk-in freezer; stored properly
  • Basic: Food stored on floor- flour containers on the floor in dry storage area Stored properly
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F- coffee spoons in water at 120 at coffee bar; removed
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher with soiled gloves put on halfway on her hands rinsing off dirty dishes, rinsed off with clean water, put in sanitizer compartment and rinsed off again with clean water; employee kept repeating this without changing gloves and washing hands; Educated. Employee washed hands;
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee doing dishes in the three compartment by cook line and switched to working with foods without washing hands first; educated; employee washed hands.
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell eggs and touching clean utensils and plates before changing gloves and washing hands Operator educated. Employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Ripped/worn tin foil used as shelf cover- at cook line on the bottom shelf of the prep tables; advised to remove
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at three compartment sink at cook line;
• Wiping cloths and linens
  • Basic: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm
• Food-contact surfaces clean and sanitized
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator set up quaternary solution to 200 ppm
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee doing dishes manually and not properly rinsing and sanitizing them; quaternary sanitizer checked and at 0 ppm; Operator set up properly three compartment sink.
  • Basic: Equipment and utensils rinsed after the application of the sanitizer solution- employee rinsing dishes after sanitizing; educated
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Observed approximately 25 life files: 3 live flies at dry storage used for flour and other canned foods not landing 6 live flies at front counter landing on fresh juice squeezer 3live flies landing on the paper towel dispenser at handwash sink by office area adjacent with dry storage 2 live flies at cook line - not landing 3 live flies landing on baked cakes by walk-in cooler 4 live flies at dishwasher area - not landing 4 live flies in the production areas - not landing Operator started to clean
  • High priority: Presence of insects. Observed approximately 4 live ants crawling on fresh fruit squeezing machine at front counter Observed approximately 6 spiders on the ceiling in dry storage used to store flour and other canned foods Advised to clean areas;
• Floors, walls, ceilings and ventilation
  • Basic: Soiled floors- heavy accumulation of food debris and grease behind all equipment and throughout the entire facility
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher added in the production room next to mop sink; no approved plans; please submit plans