CAFE MARGAUX

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish. Chef took the fish out the package and run under running water. Corrective Action Taken

Basic - Equipment in poor repair. 2 door reach in cooler door gaskets and upright salad cooler door gaskets are starting to the tear

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next outside mop sink has a hose connected to Bibb without a vacuum breaker. Manager put on a vacuum breaker on hose Bibb that is connected to hose. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed in 2 door reach in cooler on cook line had a food container fill with raw scallops that is broken. Manager change out container and discarded the broken container Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets are torn in poor repair

Intermediate - Observed spray bottle not labeled bleach. Operator put a label on the bottle Corrected On-Site

Basic - Observed food two food container containing flour and sugar not label. Operator labeled both food container Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Holder of soda gun on bar soiled. Ice bin at wait station soiled interior, both cleaned while inspection was taking place Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the wait station being used as a dump sink as evidence of ice in sink.

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. Newest employee, marquse dish washer without having signed employee agreement on site, manager on duty was able to have employee sign paperwork while inspection was taking place Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room bathroom door not fully self closing.

Basic - Employee beverage in a food preparation or other restricted area. Employee beverage stored on top of Dish Washing Machine 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 tshirt stored on covered pan of prepped garlic bread, purse stored on edge of hand wash sink , both corrected by chef Corrected On-Site

Basic - Hole in or other damage to wall. Arch door way between the cooks line and prep kitchen in need of repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets soiled on reach in cooler salad unit

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Santi bucket stored on table with cleaned utensils and dishes at the wait station kitchen, corrected Corrected On-Site

Basic - Ceiling tile by dish washing machine has accumulation of black like substance. Operator corrected Corrected On-Site

Basic - Observed in kitchen squeeze bottle containing oil not labeled. Operator corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed server using hand wash sink in wait station area to fill water glasses.

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. Needed paperwork for complaince was again emailed to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at wait station, upper corners of ice bin soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Outside ice machine handle soiled.

Basic - Ceiling tile missing. Gaps in ceiling tiles in far back stock area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Wait station / dessert and salad reach in cooler unit with employee beverage stored over client items, corrected Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk white product(sugar) not labeled, corrected Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair.gasket broken on reach in cooler in prep station2 door unit - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.shelving in2 door reach in cooler in prep station. - From follow-up inspection 2022-11-30: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Salmon sauce with cream base 52° Sword fish sauce with cream base 51° Mahi sauce butter sauce 51° All from over night not properly cooled to 41° with 6hrs.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooked handle raw fish and then only change gloves without hand washing, corrected and re-educated.

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. See stop sale Salmon sauce with cream base 52° Sword fish sauce with cream base 51° Mahi sauce butter sauce 51° All from over night not properly cooled to 41° with 6hrs.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef steaks and ground meats stored over unwashed potatoes in reach in cooler , corrected.

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. Charles line cook no proof of training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over reach in freezer unit prep area, one side ceiling tile not in place in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food. Prep table in backroom, corrected Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce items, citrus and strawberries stored over prepared on site ready to eat desserts.

Intermediate - Handwash sink used for purposes other than handwashing. Wait station ice in hand wash sink, bar with strainer in hand wash sink.

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

Basic - Hole in or other damage to wall. Behind the reach in freezer in the prep area of the kitchen, Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop at the bar in holder without bottom, touching bib lines.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Utensils in poor condition. Food storage container cracked, discarded. Corrected On-Site