HAWTHORNE CAFE

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid pesticide on ground under pass through window.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler,mare shell eggs in wire basket over ready to eat sauerkraut. Operator relocated the raw shell eggs. In the reach in freezer raw country fried steak and Philly steak meat over packaged biscuit and blueberries. Discussed with operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of degreaser on shelf facing containers of dry seasoning. Operator relocated the spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable yellow cutting board with food residue staining. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by hand wash sink at front counter and on service side of passenger through on prep counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and ear pods on scale at pass through window. Operator relocated. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In dry storage room, jugs of fryer oil stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease debris build up on cook line hood filter over flat top grill. Clean pans hanging off rack opposite three compartment sink, heavy grease build up on sides and bottom of pans. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple visibly soiled wet wiping cloths on prep counters and cutting board.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on the cook line used bare hands to add spinach to omlette with other time/temperature control food for safety. Discussed AOP or use of gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler on the cook line has build up of food residue staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as dump sink as evidenced by ice in hand wash sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter chemical spray bottle of bleach with no label. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table at pass through window.

Basic - Food stored on floor. Jugs of fryer oil stored on the floor of storage room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood line filters over cook line has build up of dust. Cook line reach in cooler door gaskets have build up of debris. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop bucket at mop sink. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies in dry storage area next to back door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to three compartment sink: hamburger (44F - Cold Holding); sausage (44F - Cold Holding). Manager stated items were at proper temperature three hours prior to temperature being taken. Manager moved items around to get better air flow to reach items on lower shelves. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in kitchen hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table in front of pass through window. Employee removed drinks from table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored on front counter next to soda machine.

Basic - Food stored on floor. Case of cooking oil on floor in dry storage room.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of front counter soda machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop buckets next to mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop raw shell eggs stored over pickles. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in-house and sauerkraut by GLM Foods with date mark of 6/22, 6/30.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop on right side, ham, cheese 49-50F. Left side of unit holding items 43F or below. Person in charge states had open to stock recently prepped items. Ambient temperature of unit at 37F. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at front counter and by back door unsecured. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing throughout kitchen. Also, wall at cookline with debris buildup. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches under hand wash sink. Also, one dead roach by back door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on prep tables. Person in charge removed. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Wet towels used to line drain boards with clean dishware. Items need to be air dried.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by triple sink in red zone. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut melon in beverage cooler by front counter at 49F. Person in charge unsure how long has been out of temperature. Ambient temperature of unit 54F during inspection. Person in charge agreed not to use until sure unit can hold food at 41F or below.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon in beverage cooler by front counter at 49F. Person in charge unsure how long has been out of temperature. Ambient temperature of unit 54F during inspection. Person in charge agreed not to use until sure unit can hold food at 41F or below. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quatanery ammonium test strips provided appear to have gotten wet.

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment is on open warning to submit plans for removal of dishmachine. Spoke to plan review, stated has been received 11/30/22.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad made Monday per person in charge with no date mark, person in charge date marked. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in back storage area unsecured.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by hot holding equipment, under triple sink. Also, vent at front counter soiled. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruit cups with cut melon for customer self service missing proper labeling.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by triple sink in red zone.