FAMILY TRADITION CAFE

Intermediate - Handwash sink used for purposes other than handwashing. Two empty creamer bottles in front hand washing sink. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer under server station has torn gasket upper corner left door. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One of three tanks not secured. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in freezer not labeled or separated. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler under make table has a torn gasket upper section of left door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in small freezer. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to beverage station

Basic - Open dumpster lid.

Intermediate - Handwash sink used for purposes other than handwashing dishes in sink upon arrival Corrected On-Site

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, Provided the Operator a copy of the Employee Health Reporting Agreement Corrective Action Taken

Basic - Clean equipment stored next to handwash sink exposed to splash, operator placed a barrier between clean cutting boards and splash. Corrected On-Site

Basic - Equipment in poor repair, gaskets on reach-in freezer torn

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. *swiss cheese in make table 47F, cook reduced amount in the pan and returned to cooler, cheese lower in pan temped correctly, 42F. *raw chicken in walk-in cooler at 46F. Cooks stated the chicken was temporarily out being used. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. * Cups near server station not completely air dried before being stacked. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. *ice scoop on rack that is not easily cleanable Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Oil on the floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over can drinks and pancake batter in the walk in cooler. Corrected On-Site

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. Operator forgot to put time on board Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt 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. Primed sanitizer 3 times, now reading 100ppm Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Front sink used to fill sanitizer bucket. Educated operator

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Garbage on the ground and/or pad around dumpster. 2. Dumpster lids open

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce above the chill line in cooks line cooler educated Recommended rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes, deli ham Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic containers and some chipped dishes

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