VIENNA CAFE

High Priority - Salmon and crab cakes not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and crab cakes not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by garbage cans. Operator made sink accessible. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed take out container used to scoop flour in the prep area. Operator removed take out containers from the flour. Corrected On-Site

Basic - Ice buildup in reach-in freezer near the expo area.

High Priority - Dented/rusted cans present. Observed 1 dented can of beans in the back dry storage area. Operator discarded. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw bacon in the wall in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink near cook line blocked with a trash can. Operator moved trash can. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with a utensil stored in it. Operator removed utensil. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in the reach in freezer at the bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tenderloin stored over raw salmon portions in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter chips (51-53F - Cold Holding) stored in a pan of ice out at room temperature at wait station. Per operator held out of temperature less than 1 hour operator placed in low boy refrigerator to cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand washing sink on cook line. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink on cook line being used as a dump sink food debris in sink. Employee cleaned. Corrected On-Site

Intermediate - Spray bottle containing toxic sanitizer substance not labeled at wait station.

Basic - Bowl or other container with no handle used to dispense food sugar.

Basic - Carbon dioxide/helium tanks not adequately secured. Located at the bar.

Basic - Commercially processed reduced oxygen packaged fish branzino bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler.

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on make table cutting board next to smoke salmon. Employee removed. Corrected On-Site

Basic - Stored food not covered. Observed containers of flour and sugar not covered

Basic - Working containers of food sugar,flour removed from original container not identified by common name.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 5 live flying insects landing on walls in kitchen next to exit door. Warning - From follow-up inspection 2024-11-13: At the time of callback inspection, 3 live flying insects found in kitchen. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation black mold like substance buildup on can opener blade. Warning - From follow-up inspection 2024-11-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection to measure surface temperature. Warning - From follow-up inspection 2024-11-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all Employees training with Ye Olde Falcon Pub expired 3/16/2024. Warning - From follow-up inspection 2024-11-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Observed double door reach in cooler gaskets in disrepairs. Warning - From follow-up inspection 2024-11-13: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler, raw duck on shelf above whole muscle raw beef. Operator relocated to bottom poultry shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open sour cream and pumpkin purée in walk-in cooler no date marks. Per operator, more than 24 hours.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator will sanitize in 3 compartment sink. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler, raw duck on shelf above whole muscle raw beef. Operator relocated to bottom poultry shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open sour cream and pumpkin purée in walk-in cooler no date marks. Per operator, more than 24 hours.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator will sanitize in 3 compartment sink. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored not properly separated from ready-to-eat food. Raw beef next to cook pork belly. Employee placed cooked pork belly on top shelf. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manager set up 3 Compartment Sink to wash, rinse and sanitize.Chlorine 100ppm Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wall soiled with accumulated grease, food debris.Next to Dishwasher. Dishwasher cleaned and sanitize area Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator corrected to 200ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not marked raw on menu. Operator marked smoked salmon and updated menu. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown blue solution stored under server station hand wash sink. Operator labeled. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed sliced chicken cooked to 156°F. Operator put chicken back in oven and reheated to 166°F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (46°F - Cold Holding) at bar and butter (58°F - Cold Holding) at server station. Per operator, foods not prepped or portioned today; foods stored out of temperature for approximately 1hr. Educated and suggested use of Time as a Public Health control to operator. Operator put foods on ice to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored with liquor bottles at bar. Operator removed. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice bin at server station.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed next to container of white chocolate chips and above liquor bottles on liquor shelf in office.

Basic - Soiled dry wiping cloth in use. Observed cook using soiled dry cloth to dry hands at cook line. Educated operator on proper usage and storage of wiping cloths.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed some cooked food without date marking. Per Operator, all were cooked yesterday.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, observed in all areas in the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several TCS cooked/prepped food in walk in cooler not date marked. Employee placed dates on food containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling tiles and a/c vents soiled with dust at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without a label. Employee placed label on food container. Corrected On-Site