No USTA National Campus Cafe Employees Have Required State Training


Centerplate runs a cafe at the USTA National Campus at 10000 USTA National Campus that will require a total of 3 follow-up health inspections based on what was found November 17th and 20th during inspections.

1. Violations Found During Inspection November 17, 2017 - Follow-up Inspection Required 
  1. 13-03-4 Basic - Employee with no hair restraint while engaging in food preparation, employee cutting strawberries. **Corrected On-Site**
  2. 24-08-4 Basic - Equipment and utensils not properly air-dried - wet nesting.
  3. 16-46-4 Basic - Old labels stuck to food containers after cleaning, lexan pans in clean equipment shelves.
  4. 25-22-4 Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash, box of gloves under soap dispenser by grill area. **Corrected On-Site**
  5. 21-12-4 Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of prep table by coffee station. **Corrected On-Site**
  6. 02D-01-5 Basic - Working containers of food removed from original container not identified by common name, salt. **Corrected On-Site**
  7. 01B-37-4 High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours, alfredo sauce was 46°f .See stop sale.
  8. 03F-02-4 High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Manager timed products. **Corrected On-Site**
  9. 08A-08-4 High Priority - Raw animal food stored in same container as ready-to-eat food, raw shell eggs with coleslaw, inside sandwich station deli unit. **Corrected On-Site**
  10. 12A-09-4 High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
  11. 31A-03-4 Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, boxes of coffee stored in front of Handsink by coffee section. **Corrected On-Site**
  12. 53B-01-5 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 and Lodging Association (SafeStaff) 866-372-7233.
  13. 02B-02-4 Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
  14. 02C-02-4 Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta inside reach in cooler.
  15. 41-17-4 Intermediate - Spray bottle containing toxic substance not labeled.

2. Violations Found During Inspection November 20, 2017 - Follow-up Inspection Required 
  1. 24-08-4 Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2017-11-20: **Time Extended**
  2. 53B-01-5 Intermediate - - From initial inspection : 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 and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2017-11-20: **Time Extended**