LE CRAVE OF ROCKLEDGE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Employee had pan of silverware in handwash sink Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hws in kitchen. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hws front counter Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen behind mixer and triple sink areas and above microwave

Basic - Working containers of food removed from original container not identified by common name. All bulk containers not labeled. Some had faded writing that was not legible. Corrected On-Site

High Priority - - From initial inspection : 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. artichoke (47F - Cold Holding); provolone (46F - Cold Holding); cooked chicken 48 ( - Cold Holding); raw salmon (45F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked vegetables (46F - Cold Holding). See stop sale Admin Complaint - From follow-up inspection 2022-10-13: Provolone 48F, sausage 46F, salmon 48F, mushrooms 45F, chicken 47F, cooked vegetables 45F Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Bulk food container on floor in corner near door Repeat Violation - From follow-up inspection 2022-10-13: No change Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer began work without washing hands

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of Reach in cooler on cook line. artichoke (47F - Cold Holding); provolone (46F - Cold Holding); cooked chicken 48 ( - Cold Holding); raw salmon (45F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked vegetables (46F - Cold Holding). Operator stated that all food items were in unit over night

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. artichoke (47F - Cold Holding); provolone (46F - Cold Holding); cooked chicken 48 ( - Cold Holding); raw salmon (45F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked vegetables (46F - Cold Holding). See stop sale Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is unable to provide proof of written plan for time as a public health control. Provided operator with paperwork Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Corrected On-Site

Basic - Accumulation of debris inside and outside of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. Cup of ramen over prep surface. Operator moved Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket on Reach in cooler beneath crepe station

Basic - Food stored on floor. Bulk food container on floor in corner near door Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on coils of Reach in cooler on interior right side

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 100°F Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In stand up Reach in cooler across from cook line. Operator moved Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor

Basic - Working containers of food removed from original container not identified by common name. Granular substance (near side entry kitchen door)removed from original packaging not labeled identifying by common name

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2020 Repeat Violation Admin Complaint - From follow-up inspection 2022-03-09: No change Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cooler over night range 44 to 51 Glass cooler salmon 45 in cooler overnight. Cooked pilaf range 42 to 45 had out for an order recommended to rapid chill. Warning - From follow-up inspection 2022-03-09: All food items are between 44 and 51°F. Operator stated that unit was stocked from other refrigerated units at 7:30 am. Operator added bags of ice to products to reduce temperature Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Cook line equipment removed from under hood, stove Crepe makers and has located a flip top reach in cooler under hood system. Warning - From follow-up inspection 2022-03-09: No change Time Extended

Intermediate - - From initial inspection : 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. Operator is unable to provide proof of training for some employees. Operator stated that the employees were working remotely from another location and the training certificates were not on file for this location. - From follow-up inspection 2022-03-09: No change Time Extended

High Priority - 1 Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2020 Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Thank you bags used to store ice for back up ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cooler over night range 44° to 51° Glass cooler salmon 45° in cooler overnight. Cooked pilaf range 42° to 45° had out for an order recommended to rapid chill. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon with artichoke and tuna with asparagus. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Cook line equipment removed from under hood, stove Crepe makers and has located a flip top reach in cooler under hood system. Warning

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. Operator is unable to provide proof of training for some employees. Operator stated that the employees were working remotely from another location and the training certificates were not on file for this location.

Basic - Accumulation of debris inside warewashing machine.

Basic - Avocados not washed prior to preparation.

Basic - Containers of flour and sugar stored on floor.

Basic - Employee eating and drinking in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 73° Warning