MYRA HARBOR CAFE LLC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1 2023 Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (65F - Cold Holding)in flip top unit per operator held less than 4 hours. Flip top unit ambient temperature 55F . Operator moved eggs to another cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tzatziki (55F - Cold Holding); gyro meat (50F - Cold Holding); cooked potato (52F - Cold Holding) per operator held in cooler over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tzatziki (55F - Cold Holding); gyro meat (50F - Cold Holding); cooked potato (52F - Cold Holding) per operator held in cooler over night. Observed sliced tomatoes (55F - Cold Holding); feta cheese (50F - Cold Holding); raw shell eggs (65F - Cold Holding); sliced ham (55F - Cold Holding); diced tomatoes (55F - Cold Holding); sliced cheese (53F - Cold Holding) not portion or prep today per employee held in cooler less than 4 hours. Employee moved items to another cooler. Advised not to use unit fix ambient temperature 55F Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage out bathrooms inside women's bathroom. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler ambient temperature 54F Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensil stored in standing water temperature 76F on cook line. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit Warning

Basic - Standing water in bottom of reach-in-cooler. Flip top cooler. Warning

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

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef , not commercially packaged, stored above fruit, not commercially packaged, inside reach in freezer in kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs ambient (64F - Cold Holding) at cook line. Per operator, food stored at cookline for approximately 3 hours. Educated cook on using time as a public health control.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked spinach (54F - Cold Holding); sliced tomatoes (56F - Cold Holding) in flip top cooler at cookline. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. Observed home fries (50F - Cold Holding) in far left reach in cooler in kitchen. Per operator, foods not prepped or portioned today; food stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed butter (60F - Cold Holding) at cook line. Per operator, taken out of cooler approximately 30 mins prior to inspection. Educated cook on using time as a public health control. 2) Observed cooked spinach (54F - Cold Holding); sliced tomatoes (56F - Cold Holding) in flip top cooler at cookline. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 3) Observed home fries (50F - Cold Holding) in far left reach in cooler in kitchen. Per operator, foods not prepped or portioned today; food stored in cooler overnight. Stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed and provided employee reporting agreement form to operator.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed home fries stored inside reach in cooler without date marking. Per operator, food prepared yesterday.

Basic - Ceiling tile missing. Observed ceiling tile missing inside kitchen.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooked spinach (54F - Cold Holding); sliced tomatoes (56F - Cold Holding) in flip top cooler at cookline. Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. Observed home fries (50F - Cold Holding) in far left reach in cooler in kitchen. Per operator, foods not prepped or portioned today; food stored in cooler overnight. Stop sale.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature inside kitchen. Operator put chicken in reach in cooler to thaw. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True refrigerator #2: Home fries 46°F cooling. Per operator, cooked yesterday around 10:00am. See stop sale. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cookline continued to prepare food without washing hands after cracking eggs. Reviewed hand washing procedures with staff. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Both cooks on cookline changed gloves without washing hands. Reviewed hand washing procedures with staff. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True refrigerator #1: Sausage links 46°F cold holding, Cream cheese 46°F cold holding, individual butter 47°F cold holding. All items holding overnight. Small reach in cooler: pats of butter 52°F cold holding, butter spread 51°F cold holding. Both items holding overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True refrigerator #1: Sausage links 46°F cold holding, Cream cheese 46°F cold holding, individual butter 47°F cold holding. All items holding overnight. See stop sale. Small reach in cooler: pats of butter 52°F cold holding, butter spread 51°F cold holding. Both items holding overnight. See stop sale. Flip top cooler: French toast batter 46°F cold holding, sausage links 46°F cold holding. Top to unit not closed. Employee stated in unit from 7:00am. Items moved to cooler to rechill. Corrective Action Taken Warning

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. No time mark for butter pats on expo line. Per employee placed out at 7:00am. Employee added time mark. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Aloe Vera burn gel stored in true refrigerator #1 above food. Employee moved burn gel. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Operator washed can opener. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not indicated as raw on menu. Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled dish soap bottle at three compartment sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. True refrigerator #2: Gravy, sausage links, hollendaise sauce without date mark. Employee stated in unit 2 days. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to 3 compartment sink. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup on back prep table in kitchen. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Milk foamer on espresso machine in standing water. Warning

Basic - In-use utensils stored in cracks between pieces of equipment. Spatulas between wall and drain board on dish machine. Warning