SOUTHERN CHARM CAFE

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 Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs and then touched fried chicken using contaminated gloves.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Next to rear exit. Operator stated that they are dumping outback

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for new cooks hired 6 months prior

Intermediate - No soap provided at handwash sink. Next to dish machine

Basic - Food stored on floor. Case of eggs placed on the floor during prep. Operator moved Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Disconnected Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has an accumulation of dust on exterior surfaces. Hood system has a grease buildup on vents and surrounding surfaces that is beginning to drip onto cooking surfaces. Top wire shelf over prep table across from dish washer has an accumulation of dust Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Mop sink room

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage room are stored with food contact surface facing upwards

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler. Unwashed produce over cooked onions and peppers. Operator moved Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on edge of buckets. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In pan on cook line.

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at dish area hangs below flood rim of sink Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw beef (51F - Cold Holding); raw shrimp (51F - Cold Holding); cooked sausage (51F - Cold Holding); deli ham (51F - Cold Holding); cooked potatoes (51F - Cold Holding) In left side of flip top and lower storage area of main reach in cooler on service line cut lettuce (50F - Cold Holding); slaw (48F - Cold Holding); cut melon (48F - Cold Holding); hard boiled eggs (48F - Cold Holding) Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's. Operator marked all menus Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on ledges and shelves over reach in coolers on cook line and service line

Basic - Food stored on floor. Soda bibs and cooking oil in dry storage areas. Operator moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored with blade under microwave on cook line. Operator moved to dish Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above walk in cooler door has an accumulation of dust

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage rooms are not finished. Exposed studs

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line sliced cheese (48F - Cold Holding); on countertop across from cook line next to eggs, deli ham (78F - Cold Holding) Repeat Violation

Intermediate - 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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Family rest room Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Unfinished wall in dry storage room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers and ceiling in walk in cooler have an accumulation of dust

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Triple sink set putt 50 ppm chlorine. Repairman called. Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Server used employee restroom then proceeded to work area without washing hands in work area. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Re-educated. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Canned drinks in cookline freezer. Warning

Basic - Food not stored at least 6 inches off of the floor. Bag of flour. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan dusty. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. on cookline cutting board. Corrected On-Site Repeat Violation Warning

High Priority - Employee washed hands with cold water. Employees washing hands with cold water in kitchen, hot water turned off. Valve turned on.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home fries from yesterday 54° in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home fries from yesterday 54° in walk in cooler, buttermilk coating 72° suggested adding to Time as a Public Health Control if leaving it out of refrigeration. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link in pan on grill 117° replaced on grill, recheck 165° Corrected On-Site Warning

High Priority - Unwashed vegetables over cooked potatoes in walk in cooler.

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. Over 200 ppm chlorine turned strip to black. Remade 100 ppm.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Prep guy prepping and storing various foods not aware of proper storage of raw versus ready to eat.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle at triple sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Only hand wash sink in kitchen, no hot water dispenses, operator turned on valve below to correct. When Inspector walked away and came back, it was turned off again. Expressed concern considering this is the only hand wash sink in kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup with drink over table where prepping sausage.

Basic - Light not functioning. Over cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan,

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water, sausage and ribs.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upper wall in Corner by breading station. Hood soiled with grease dripping.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen by bowls under microwave

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cookline.