FRASER'S CORNER CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, zip lock bag of raw frozen chicken over box of raw frozen shrimp. Operator relocated the frozen chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings in back storage area behind walk in cooler. One on box of raisins and one on catering tray on storage shelves. Operator removed and discarded the rodent droppings. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler, cream cheese carrot cake (57F - Cold Holding) from 7pm the previous day. Operator had employee discard. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sliding door reach in cooler at the front counter, cream cheese carrot cake (57F - Cold Holding); cucumber salad with cut tomatoes (51F - Cold Holding); coleslaw (52F - Cold Holding). Operator relocated the cucumber salad and coleslaw to different reach in cooler, placed in reach in cooler around 9am. Carrot cake from 7pm the previous day. Sliding door reach in cooler at ambient air of 50F. In the walk in cooler, meatloaf (54F - Cold Holding) per operator was out on the line 15 minutes prior, operator relocated the meatloaf to the walk in freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box of the cook line, Mac and cheese (106F - Hot Holding). Operator adjusted temperature setting on hotbox. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with food debris. Cutting boards in prep rooms with food residue staining.

Intermediate - No hot running water at three-compartment sink. At time of inspection three compartment sink running water unable to rise above 80F, establishment boiling water for ware washing. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection establishments hot water heater waiting for repair, all hand wash sinks water maxes out at 79F. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on can of peaches. Operator relocated the phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf in ware washing area clean metal containers stacked while wet. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors around cook line grill with build up of grease and food debris. Ceiling of ware washing area over oven has build up of dust and food residue staining. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Standup reach in cooler in food prep area has leak inside cooler with full catch tray, food exposed to overflow and splash. Operator asked employee to empty the catch tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Table top fan pointed at cook line with heavy accumulation of dust. Multiple door gaskets with debris build up. Build up of mold like substance on underside of dining room soda dispenser. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line and prep line not stored in sanitizer.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on the back of the mop sink. Observed 4 rodent droppings on the bottom shelf area of the prep table with the slicer. Observed 12 rodent droppings on the floor under the mop sink area and rear exterior door. Observed 5 rodent droppings on and on the ground near the water heater. Observed 14 rodent droppings on the floor under the three compartment sink and storage shelf next to the three compartment sink. Observed 2 rodent droppings on the bottom shelf of the prep table. Observed 2 rodent droppings on the ledge around the air conditioning unit it. In the dry storage room located behind the walk in cooler/walk in freezer over 20 rodent droppings observed along the walls and in the corners behind storage shelves. Operator has had professional pest control service out to remedy situation. Employees began to clean and sanitize areas observed. Warning - From follow-up inspection 2024-08-30: At time of follow up inspection, 2 rodent droppings observed on the electrical box on the wall of the prep area, employee swept and discarded, 3 rodent droppings observed on the floor of the dry storage area behind the walk in cooler and walk in freezer, employee swept and discarded, 1 rodent droppings observed on a bag of tortilla wraps in the dry storage area, operator removed and discarded the tortilla wraps. Admin Complaint Corrective Action Taken

High Priority - Container of medicine improperly stored. Migraine medicine stored on the shelf of the cook line prep table. Employee relocated the medicine. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, open container of raw swai over open but wrapped bags of peas. Operator rearranged the storage levels. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on the back of the mop sink. Observed 4 rodent droppings on the bottom shelf area of the prep table with the slicer. Observed 12 rodent droppings on the floor under the mop sink area and rear exterior door. Observed 5 rodent droppings on and on the ground near the water heater. Observed 14 rodent droppings on the floor under the three compartment sink and storage shelf next to the three compartment sink. Observed 2 rodent droppings on the bottom shelf of the prep table. Observed 2 rodent droppings on the ledge around the air conditioning unit it. In the dry storage room located behind the walk in cooler/walk in freezer over 20 rodent droppings observed along the walls and in the corners behind storage shelves. Operator has had professional pest control service out to remedy situation. Employees began to clean and sanitize areas observed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with food debris on the blade. Mold like substance on underside nozzles of dining room soda dispenser. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep area. Operator provided soap. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in prep area with dead battery, employee replaced battery. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the prep table by the hand wash sink over table with bags of bread. Employee relocated the beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table with bags of bread. Employee relocated the phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf next to the three compartment sink, clean containers stacked while wet.

Basic - Equipment in poor repair. Microwave on the front cook line with missing door handle. Reach in freezer behind main cook line with exposed insulation inside the freezer door.

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Acoustic ceiling tiles in prep area over oven with heavy accumulation of dust and debris. Floor under cook line equipment build up of grease. Repeat Violation

Basic - Food stored on floor. In the dry storage room behind the walk in cooler and walk in freezer, jug of fryer oil stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket and standup reach in cooler door gasket with mold like substance. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in kitchen prep/ware washing area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the front service counter; cut lettuce (58F - Cold Holding); cheese (59F - Cold Holding); butter (56F - Cold Holding); turkey (59F - Cold Holding); ham (59F - Cold Holding); French toast batter (57F - Cold Holding). Per operator stocked the previous day for opening. Employee began to discard all tcs products in reach in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front service counter; cut lettuce (58F - Cold Holding); cheese (59F - Cold Holding); butter (56F - Cold Holding); turkey (59F - Cold Holding); ham (59F - Cold Holding); French toast batter (57F - Cold Holding). Per operator stocked the previous day for opening. Employee began to discard all tcs products in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Raw shell eggs held on time as public health control per employee for 3 hours missing product time marking and written procedures not filled out.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area has food debris build up.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store utensils. Operator removed the utensils from the hand wash sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 food handling employees present and no certified food manager present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control written procedures not filled out and raw shell eggs held on time as public health control. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler; rice, gravy, pasta, hamburger steak cooked the previous day with no product date marking.

Basic - Bowl or other container with no handle used to dispense food. In bulk breading container, metal bowl used as a scoop. Operator removed the bowl. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored in front of the bulk ice bin not inverted. Operator inverted the buckets. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees beverages stored on cook line prep table. Employee relocated the beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over raw shell eggs on the cook line. Employee relocated the phone. Corrected On-Site

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Build up of grease and debris under equipment on the cook line. Wooden wall by three compartment sink separating. Acoustic tiles through kitchen. Floors through kitchen concrete worn and build up of debris along walls. Ceiling over stove in prep area with build up of debris. Repeat Violation

Basic - Food stored on floor. Fryer oil jugs stored on floor in the dry storage room behind the walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the front counter has build up of food debris.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in chest freezer lid has exposed insulation and ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of mold like substance on dining room soda dispenser under the plates behind the nozzles. Hood filters over cook line have build up of grease. Kitchen equipment under hood system has build up of grease on the sides of the equipment. Multiple door gaskets with mold like substance build up. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Operator closed the dumpster lid. Corrected On-Site

Basic - Plumbing system in disrepair. Middle sink of the three compartment sink has a leak at the base of the sink dripping into bucket.

Basic - Stored food not covered. Cut produce in the walk in cooler not stored covered. Repeat Violation

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Cinnamon rolls for sale with no proof of invoice, only proof of LLC under J and O Home Bakery, spoke to operator states makes items at her home, has no DACS license.

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used in direct contact with gizzards, sausage in walk in cooler. Also sugar in direct contact with sterilite type storage container. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glass door unit in kitchen raw ground beef stored over pork ribs. In walk in cooler raw ground beef stored over raw intact beef. Person in charge moved to appropriate location. 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. Sausage gravy in walk in cooler dated 4/17.

High Priority - Stop Sale issued due to food originating from an unapproved source. Cinnamon rolls for sale with no proof of invoice, only proof of LLC under J and O Home Bakery, spoke to operator states makes items at her home, has no DACS license. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bread pudding on counter overnight at 65F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display case, deviled eggs, macaroni salad, potato salad 44-47F. Ambient 43F during inspection. Person in charge moved to other reach in cooler. Bread pudding on counter overnight at 65F. In Pepsi reach in cooler milk and heavy cream 51-52F. Person in charge states had out earlier. Ambient temperature of unit 39F. Retemped at 40-42F Corrective Action Taken Repeat Violation Admin Complaint

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. Egg wash, in kitchen, breakfast sausage held on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy at 121F person in charge discarded. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage made two days ago per person in charge with no date mark. Person in charge marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup. Also, front cutting board with staining, grooves.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under double back door. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen with debris buildup under equipment, showing wear, no longer smooth and easily cleanable. Ceiling is porous tiles and show water damage, staining. 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. Bread pudding for customer self service missing name and address. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing working ambient thermometer from display case.

Basic - Single-service articles improperly stored. Case of single service items stored on floor in dry storage room. Person in charge raised. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Biscuits stored in to go bag, person in charge moved to food grade bag. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glass door reach in cooler raw chicken stored over raw pork. In walk in freezer raw shrimp no longer commercially packaged stored over case of onion rings. Person in charge moved to appropriate location.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on a pallet in dry storage area off of dining room separate from kitchen. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Cinnamon rolls and icing at front counter made by woman per person in charge unsure where she makes them, is unable to provide invoice during inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In display case deviled eggs, Mac salad, chicken salad, coleslaw, cut tomato salda, broccoli salad, all made at least yesterday at 50-57F. Ambient at 49F. Person in charge unsure how long temperature has been out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display case deviled eggs, Mac salad, chicken salad, coleslaw, cut tomato salad, broccoli salad, all made at least yesterday at 50-57F. Ambient at 49F. Person in charge unsure how long temperature has been out. Warning

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. Fried items held on time per paperwork. No time mark. Latest time mark was from 2/7. Person in charge marked appropriately. Corrected On-Site

High Priority - Wastewater on ground from failed system. Observed wastewater on ground outside back of establishment. Pipe covers are off, observed food debris on ground. Water draining directly across back parking lot and onto sidewalk, right side of the street. Person in charge states city has been made aware. Has been ongoing for approximately 4 days. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink by triple sink. Item was removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing soap and paper towels at hand wash sink by triple sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working for 3 months with no proof of training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on stove, purse on prep table. Items were removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Light under back door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Heavy grease buildup on the floor/ wall under cooktop, under bag in box soda storage. Floor in kitchen with significant wear, not easy to clean. Ceiling tiles in kitchen porous. 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. Cake slices at front display missing label with name and address of establishment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from front display case.

Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment has black garbage bag over mop sink. Water is hooked up, but pipe underneath is not causing water to drain directly onto the kitchen floor. Person in charge states they do not use the mop sink, but instead dump it outside. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack with debris buildup. Fan in walk in cooler with debris buildup.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator added more chlorine. 50ppm. 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. Cook on cooks line cracked egg no hand wash then proceeded to plate ready to eat on clean plate. Warning

High Priority - Employee touched body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch glasses and aprons then proceeded to cook and plate foods. Warning

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. Observed employee touch cooked pancakes and place in Togo boxes. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly on silver sheet pan.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 2 containers in walk in cooler holding pork chops.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese, peppers, and onions in reach in cooler. Employee placed beef at bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (57°F - Cold holding) bacon (68°F - Cold holding) mushrooms(56°F - Cold holding) ham 55 mushrooms 43 bacon became cooked. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink by back Handwash sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Cutting board soiled on cooks line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Rolling pin in Handwash sink in back. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated they serve undercooked eggs. Inspector provided advisory. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in seasoning on bottom shelf of prep. Cup in cheese container on cooks line. Operator removed. Corrected On-Site

Basic - Ceiling tile missing. Operator stated Due to electrical issues.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on cooks line. Employee placed below. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and jacket on prep table. Employee removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.

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

Basic - Food storage container/container lid cracked or broken. Cracked plastic container in walk in cooler. Operator discarded.

Basic - Ice bucket stored on floor between uses. In front of ice machine. Operator placed off of floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives between reach in cooler and table on cooks line. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Of cooks line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 71°F cooks line tongs in water 77°F front counter.

Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan guards in walk in cooler. Hood filters soiled above fryers. Reach in cooler gasket and reach in freezer gasket.

Basic - Reuse of single-service or single-use articles. Observed plastic peppermint container with pancake batter on cooks line.

Basic - Single-service articles improperly stored. Plastic lids on floor in side area. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Discarded wooden boards on back wall of establishment.

Basic - Unwashed fruits/vegetables stored above ready-to-eat food. Celery stored above coleslaw in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Handwash sink in prep area.