Point Chaud Coffee & Crepes

Intermediate8

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.

  Raw animal foods must be fully cooked prior to service. Establishment is cooking raw shelled eggs to order and offer raw shell eggs under cooked if the customer requests it. No consumer advisory posted or observed on the menu. Operator had a printed sign and it was posted in the front counter area during the inspection.

  Fixed on the spot

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Cooked eggplant made Wednesday, house made tomato sauce with bell peppers and garlic, sautéed onions.

• Code 05Thermometers provided and accurate

  Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
• Code 11Employee health

  Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  For the two employee present during the inspection who have been employed over 60 days.

  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.

  Emailed operator Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. The establishment has the chemical associated with the written procedures. Discussed printing the form.

  Fixed on the spot

• Code 16Dishwashing facilities and test kits

  Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  No chlorine test kit observed.

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.

  Reach in deli cooler cutting boards stained yellow and red. Top of mixer soiled with dried food debris.

• Code 53Manager certification and employee training

  Code 53, Manager certification and employee training: 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. For two employees present engaging with food or in food preparation at the time of the inspection.