BEVS BURGER CAFE

High Priority - Spray hose at dish sink lower than flood rim of sink. In Three compartment sink in back area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding) item sitting by/under hot cooling potatoes, manager moved potatoes to walk in cooler to cool down away from cold holding foods. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea spouts soiled with debris build up. Interior sides of ice machine behind front counter. Interior reach in freezer on cooks line soiled with food crumbs. Interior microwave soiled with food debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled by air vent in front of walk in cooler door. Air vents in back prep area soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf in reach in cooler over food to be sold to the public, manager moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cake on top of butter case in walk in cooler, manager moved below food to be sold to the public. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stacked with water droplets on back rack, manager placed containers on the sides to avoid wet nesting. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler across from stream table.

Basic - Unnecessary items/unused equipment on the premises. Discarded fryer outside back door.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cooks line, manager placed on shelf. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of black eyed peas on dry storage shelf.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator pushed the line deeper into the liquid and primed line, retested at 100ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line cracked raw shell eggs then put on gloves to continue cooking foods and plating foods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter made with raw shell eggs over tomatoes in reach in cooler on cooks line, manager moved batter to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ribs cooked on 3/5 in walk in cooler, see stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained on battering reach in cooler. -Interior deflector plates of both ice machines. -Mountain Dew and diet Mountain Dew drink dispensing nozzles soiled on drink machine in 2nd dining room.

Intermediate - Handwash sink used for purposes other than handwashing. Ice inside Handwash sink in back prep area, after washing hands ice was melted away. Spatula in Handwash sink on cooks line, manager removed spatula. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 12/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line, employee placed drink on the bottom shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between oven and prep table in the back prep area, employee moved knife. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt container in back prep area the handle directly in food.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior reach in freezer on cooks line. -Table top hot holding box the wheels are soiled. -Dry storage shelf in the back prep area. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Extra plastic crates stacked up outside back door.

Basic - Working containers of food removed from original container not identified by common name. Container in back server station no label, operator stated it was sugar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in walk in cooler. French toast batter made with raw shell eggs on shelf above mustard and ketchup bottles in reach in cooler on cooks line. Manager moved all raw to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baby back ribs cooked 8/7 and 8/15.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham/turkey (46F - Cold Holding) item in top portion of flip top cooler on cooks line, other items were 41F or below, ice was added to item. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Whisk inside Handwash sink on cooks line, employee moved whisk. Corrected On-Site

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cooks line and in walk in cooler. -Ceiling soiled in the back area. -Wall soiled over dish machine area. Repeat Violation

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.

Basic - Light shield damaged/in disrepair. Over dish machine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled. Table top hot box wheels. Fan guard in walk in cooler. Shelves in walk in cooler. Interior reach in freezer on cooks line. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs changed gloves with no hand wash, inspector stopped and explained proper handwashing. He washed his hands and then changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg French toast batter on shelf above cut tomatoes in reach in cooler on cooks line, employee placed batter on the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket in prep area over 500ppm, employee added water 300ppm. Corrected On-Site

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table. Drink on top of seasoning container in prep area. Employee moved drink on the bottom. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of bagged bread on cooks line. Jackets and shirts on dry storage shelf in back kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic container on shelf in back area.

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler.

Basic - Food stored on floor. Canned food on floor under back storage table. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the gasket is soiled. Back part of fryers. Hood filters starting to accumulate debris above fryers. Shelf holding hot box on cooks line the shelf is soiled. Walk in cooler fan guard. Walk in cooler food shelves. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler outside of walk in cooler. Reach in cooler on cooks line. Repeat Violation

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 touching cooked toast with bare hands no gloves served to customer, spoke to employee about using a utensil.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over cooked potatoes in reach in cooler on cooks line, employee moved eggs to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 8 pieces of cooked chicken in walk in cooler dated 8/14. One can of Lima beans dented stored under oven.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep room and the wall soiled on cooks line. Floor soiled under back storage shelves. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf above back prep table. Beverage inside the top part of reach in cooler on cooks line, employee moved drink. Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen. Repeat Violation

Basic - Food stored on floor. Multiple items on floor in walk in freezer and walk in cooler. Canned chili on floor under oven. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Hanging on grills front handle, employees had moved tong to the top of grill. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Inside womens restroom and Handwash sink at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes under table top hot box soiled. Prep table on cooks line the bottom shelf is soiled. Can opener attachment. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles improperly stored. Togo boxes on floor in outside shed.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line and raw reach in cooler outside of walk in cooler.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee kept wiping hands on apron while cooking food.

High Priority - Food with mold-like growth. See stop sale. 1 onion.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked potatoes and lettuce on cooks line. Raw steak over hot dogs in 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 and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs and cooked potatoes on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the back clean shelf stained. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the back prep area and on cooks line. Walls soiled on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table on the cooks line, employees moved drinks to the bottom shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above sauce bottles.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on the back storage shelves.

Basic - Equipment in poor repair. Cutting boards in the back kitchen prep area with deep cut marks. Container holding cooked chicken in walk in cooler is cracked.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Apple juice in the back closet area. Multiple items on the floor in walk in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in the back prep area and above small reach in cooler next to smoker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled outside of walk in cooler and dry storage shelves in the back. Interior reach in freezer on cooks line. Reach in cooler gaskets soiled on various reach in coolers. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Ribs and chicken in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Under back Handwash sink. At the Three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. Observed both ice machine shrouds with dark foreign substance in the corners. ALSO, a tea nozzle on the front line and at the 8 head soda machine have buildup.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of Certified Food Manager # on multiple certificates. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 expired certificates provided.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets with an accumulation of crumbs/debris.

Basic - Time/temperature control for safety food thawed in an improper manner Observed 2 pans of pork, at less than 32F, on a prep surface, no running water.

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 and the time removed from temperature control cannot be determined. Observed no time mark for portioned butter on the front line. A time sticker was added.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes over the toaster, 114F.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of dates of birth on multiple certificates.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood on the left end has an accumulation of dust/grease.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a rolled up apron on the cook line cutting board.

High Priority - Container of medicine improperly stored. Observed pain relief medication and hand sanitizer stored on the shelf with ketchup and over the prep table, on the back line. Moved to the front line cabinet. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm at the dish wash machine. Attempts to prime did not work.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Kristen's Certified Food Manager card is expired. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both ice machines have foreign substance on the edge of the shroud.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee training is expired. Repeat Violation

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron and cloth on the back line, stored over food and the prep table. Moved to laundry bag. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef in standing water on the back line in the process of thawing. Repeat Violation