KRISTOF'S KAFE

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 beef in the reach in 2 door cooler in the kitchen. Operator stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored above food for customers in the glass cooler near the expo area. Operator properly stored employees food. Corrected On-Site

Basic - Ice buildup in reach-in freezer in the coffee station.

Basic - Wiping cloth sanitizing solution stored on the floor in the kitchen. Operator stored properly. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed server washing hands with cold water

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked onions and peppers in true reach in cooler

Intermediate - Spray bottle containing toxic degreaser substance not labeled.

Basic - Food stored on floor. Observed bag of red onions and potatoes stored in contact with the floor in kitchen

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado with slice missing with label still on avocado.

Basic - Soiled dry wiping cloth in use. On cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantain 24F stored in plastic bucket on speed rack at room temperature

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. Operator elevated. Corrected On-Site

Basic - Working containers of food sugar and flour removed from original container not identified by common name. Located storage shelves on cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw shell eggs and handle clean plate without washing hands and changing gloves.

Intermediate - Spray bottle containing toxic degreaser substance not labeled dishwashing area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At wait station underneath hand washing sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Drinking cup on cutting board on make tables. Employee removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed bag of onions and potatoes on the floor in kitchen next to convection ovens. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket store on kitchen floor.

High Priority - Raw animal food stored over canned/bottled drinks. -Observed raw fish stored over case with orange juice in true refrigerator. Operator relocate orange juice to another unit. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area.

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

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

Basic - Food stored on floor. -Observed case with pumpkins stored on kitchen floor. Operator removed to storage shelf. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch dirty dishes and then touch clean and sanitizer plates without washing hands .

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch container with raw bacon and then touch ready to eat lettuce without changing gloves. Operator change gloves and wash hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink, evidence by large waste foods particles found inside.

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 certification expired on 2/28/2024

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on AC vents in kitchen areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on in-use food preparation table. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cases with various food items stored on kitchen floor. Repeat Violation

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed employee place raw bacon on clean in-use perp table then dispense ready to eat lettuce without clean and sanitizer. Operator clean and sanitizer surface. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean and sanitized plates

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over hash browns in reach in cooler. Employee moved eggs . Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off dirty utensils and then proceeded to prepare a coffee beverage without washing hands.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf at dish washing station.

Basic - Food stored on floor. Observed plastic container of frying oil stored on floor on cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in True 2 door reach in cooler on cook line

Basic - Working containers of flour removed from original container not identified by common name. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad (54F - Cold Holding) in salad station flip top cooler. Operator stated in cooler overnight did not take from cooler today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (54F - Cold Holding) in salad station flip top cooler. Operator stated in cooler overnight did not take from cooler today . See stop sale. Operator discarded. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line.

Basic - Cleaned and sanitized stainless steel bowls not properly stored on rack under three compartment sink. Operator inverted. Corrected On-Site

Basic - Ice buildup in reach-in freezer on cook line.

Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad 50°F in flip top cooler opposite triple sink.Operator stated tuna was in cooler overnight and did not take it out of the cooler today. Operator voluntary discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauté onions 88 @ 10:50 am 79°F at 12:15 pm cooked potatoes 89°F @ 10:50 am 80° at 12:15 pm. Both items taken off stove at 10:20 am. Both items have approximately 15 minutes to reach 70°F Operator moved both items to freezer to expedite cooling. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line. Repeat Violation

Basic - Employee cellphone stored above a food preparation flip top next to clean plates. Employee removed Corrected On-Site

Basic - Food stored on floor. Containers of oil next to fryers on cook line. Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door cooler next to back door. Employee removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper towel lining spring mix container. Operator removed paper towel. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. Employee put paper towels in the dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Did not observe date marking on some TCS foods in reach in coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverage containers on prep tables throughout. Operator removed beverage containers and stored properly.