CAFE ON THE GREEN

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-12-03: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-12-03: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of bread stored on floor in walk in freezer. Operator stored bags on shelf Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-03: Observed at callback same Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on cloth tucked into apron after washing hands and returning to cook line. Reviewed proper hand wash procedures and employee rehashed hands and dried properly. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw filth filets above buspan with open green onion packages and bag of raw potatoes. Employee rearranged items for proper separation during inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Superior reach in cooler, container of raw cut steaks on top of open case of raw bacon and open package of Canadian bacon. Employee rearranged all raw items to bottom of cooler for proper separation. 2) In walk in cooler, cases of raw bacon and sausage on top shelf above canned beverages, open packages of block cheese, and open cases of margarine and buttermilk. Employee rearranged for proper separation during inspection. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. On dry storage shelf by walk in cooler, basket of individual sterno cans above open case of mustard packets. Employee inverted items to put sterno on bottom shelf. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line blocked by wet cloth and whisk. Employee removed both. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in front of kitchen used as dump sink as evidenced by large amount of soap suds still in sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All smoked salmon/lox items on menu not marked to indicate raw item. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front and main kitchen hand sinks. Employee opened case of napkins and placed at both sinks. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Superior reach in cooler, containers of cooked chickens and chicken stock missing date marks. Per employee both in cooler 48 hrs. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed coffee cup on prep table by front kitchen hand sink and cutting board. Employee moved beverage away from prep area. 2) Employee water bottle on cutting board at cook line fliptop unit. Employee moved bottle away from cook line. Corrected On-Site Warning

Basic - Food stored on floor. Bucket of feta cheese on floor in walk in. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven at cook line in contact with not cleaned front of oven. Employee removed tongs. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep station in front kitchen. Employee removed cloth. Corrected On-Site Warning

Basic - Single-service articles improperly stored. Case of foam to go boxes and napkins on floor in front kitchen area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in hand sink by cook line. Employee discarded cloth. Corrected On-Site Warning

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. Dish machine reading 0 ppm chlorine. Sanitizer empty. Manager replaced sanitizer. Primed and ran machine; reading 100ppm chlorine. 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 Superior reach in freezer, open boxes of raw breaded shrimp above open bags of vegetables. Employee rearranged all items to properly separate. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cutting board at cook line, under no time of temperature control, 2 flats raw shell eggs (81F - Ambient). Per employee, eggs out of cooler less than 2 hrs. Eggs moved back to lower cooler in fliptop to rechill. Recommended using Time as Public Health Control. Corrective Action Taken

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. Bulletin provided to be posted.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee cracked raw shell eggs, change gloves without washing hands. Educate employee. Advice operator to wash hands and change gloves. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw bacon stored over various TCS food items in Superior refrigerator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hash browns cold held at 44 degrees Fahrenheit in kitchen. Per operator, item transfer to cookline 40 minutes prior to inspection. Advice operator to relocate hash browns to reach in cooler for quick chill. After 40 minutes, item temps at 41°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on meat slicer.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to fletch water for cleaning. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked spinach pies stored in Superior refrigerator. Per operator, pies were cooked on 09/03/2023. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 2 C02 tanks in prep area not secured.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed in-use scoop stored next to handwash sink exposed to splash. Operator relocate scoop.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator not identified. Operator discarded at will. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed employee engaging in food preparation with long hair not effectively restraint.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed in-use knife stored between oven and handwash sink in prep area. Operator removed and stored properly. Corrected On-Site

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

Basic - Uncovered food stored near sink exposed to splash. -Observed 2 open containers with salt stored underneath handwash sink in prep area exposed to contamination. Operator discarded at will. 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. -Observed chlorine sanitizer solution at dishwashing machine at 00 ppm.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch sandwich bread without changing gloves and wash hands. Advice operator to to change his gloves and to wash his hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to exit door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink at cookline and dishwasher area. Repeat Violation Admin Complaint

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked turkey stored in walk-in cooler. Per operator, turkey was cooked on 03/20/2023. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.-Observed employee cellular phone stored on food preparation table.

Basic - Old labels stuck to food containers after cleaning.

High Priority - - From initial inspection : 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Warning - From follow-up inspection 2023-01-11: At the time of callback inspection, chlorine sanitizer at dishwashing machine found at 00 ppm. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Warning - From follow-up inspection 2023-01-11: At the time of callback inspection, accumulation of old food residue found on can opener blade. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline. -2. Observed No soap provided at handwash sink. Repeat Violation Warning - From follow-up inspection 2023-01-11: At the time of callback inspection, no paper towels found at handwash sink on cookline. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-01-11: At the time of callback inspection,no proof of employees training available. Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-01-11: At the time of callback inspection, several employees engaging in food preparation with no hair restraint. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed case with food items stored on walk-in freezer floor. Warning - From follow-up inspection 2023-01-11: At the time of callback inspection, both violations not complied. Admin Complaint

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-01-11: Violation not complied Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than thirty days

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

Intermediate - No soap provided at handwash sink. 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. Chlorine at 0, chef fixed machine, chlorine 100 ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over bread and vegetables, chef moved Corrected On-Site

Basic - Outdoor ice machine with no overhead protection.