CAFE DEL MAR

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloved employee cracked raw shell eggs, washed and dried gloves, then grabbed a clean plate to prepare a different customer order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausages (90F - Hot Holding); cheese sauce (100F - Hot Holding); gravy (110F), per employee food hot held less than two hours. Employee reheated al containers inn microwave to 167F. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag, on line yesterday , employee dated. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - -Coffee station- -Cook line- employee provided. Corrected On-Site

Basic - Bathroom facility not clean. Soiled floor in women bathrooms

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwasher area, above storage of clean glasses. Build up of black like substance.

Basic - Equipment in poor repair. Pizza station- broken flip top.

Basic - Food stored on floor. Walk in freezer-Two boxes of mozzarella fresh cheese, employee moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside paprika seasoning, employee removed. Corrected On-Site

Basic - Plumbing system in disrepair. Coffee station- hand wash sink- hot water faucet, not working.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside flip top cooler 2 at cook line. Employee properly stored. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, insid flip top cooler at cook line. Per operator, fish stored thawed in cooler overnight. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 3// cooked mussels (44-45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 3// cooked mussels (44-45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale. 2) Observed flip top cooler 2// sliced ham (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Food stored above cool one inside cooler. Operator put food inside reach in freezer to quick chill. Corrective Action Taken. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee remade and corrected to 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed clam tags removed from bag of clams, stored inside walk in cooler, before bag was emptied. Operator put tag with batch of clams. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to kitchen office. Employee provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at bar hand wash sink. Operator provided. Corrected On-Site

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. Employee cleaned and sanitized during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, thawed, stored inside packaging indicating removal upon thawing, insid flip top cooler at cook line. Per operator, fish stored thawed in cooler overnight. Stop sale.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin, handle in contact with flour. Employee removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pizza box shelf soiled with accumulation of dust, at cook line. Employee cleaned during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Observed raw chicken stored above raw crab cake inside cooler at cook line. Operator properly stored. 2) Observed raw shell eggs stored above beer kegs inside walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich station// lox (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed grill station// sliced ham (46F - Cooling) since 8:30am, at 9:55am. 48F at 10:20am. Ham is stored inside deep container, overstacked. Operator put foods inside cooler to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1)Observed no paper towels at hand wash sink next to cook line. Operator provided. 2) Observed no soap at hand wash sink next to office. Operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on flip top cooler cutting board at cook line. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on floor inside walk in freezer. Operator properly stored. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Raw Chicken Parmesan (not commercially packaged) stored over bag of fries. Operator stored correctly. Corrected On-Site

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/ Observed 7 on duty while no manager present.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler - packages of tuna fish not opened as instructed. Operator removed items from packaging. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed metal containers stored inside flour and rice bins in kitchen. Operator removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, thawed, stored in packaging inside walk in cooler. Operator removed tuna from packaging to allow oxygen flow. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over unwashed onions and lobsters inside walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (44°F - Cold Holding); raw calamari (44°F - Cold Holding) stored in walk in cooler. Per operator, door was opened during delivery. Operator opened walk in freezer door to quick chill foods. Corrective Action Taken

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. Observed fresh garlic in oil stored on cook line without time mark. Per operator, food put out for service at 8:00am. Operator put time mark on fresh garlic in oil. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 400ppm). Operator remade and corrected to 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags stored without last day served date. Reviewed procedures for shellstock tags.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks hrouhout kitchen. Operator provided. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator to be posted.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple co2 tanks unsecured, stored in kitchen. Operator chained tanks. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at hand wash sink next to office, in kitchen. Operator provided. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Confirmation #226036245 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 reach in freezer, cases of raw shrimp and seafood above containers of frozen vegetables. Employee rearranged items to properly separate. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs in ice bath at cookline above level of ice. Ambient temperature 68F. Per employee eggs out 2 hrs. Excess eggs above ice moved to walk in to rechill. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked wings (48F - Cold Holding). Dated 2 days ago. 2) in right fliptop unit cooked wings (56F - Cold Holding). From same wings in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked wings (48F - Cold Holding). Dated 2 days ago. 2) in right fliptop unit cooked wings (56F - Cold Holding). From same wings in walk in cooler. See stop sale. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink beside pizza oven at end of cook line. Employee replaced paper towels. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment and wall on cook line opposite pizza oven. Employee removed knife to be cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened drink bottles in left fliptop unit. Employee moved drinks to separated container, labeled, and placed on bottom cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station: sliced ham (46°F); smoked salmon (45-46°F) items in unit less than 1 hr, items placed on ice, 2nd temp ham 39f salmon 39f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line diced sausage (90°F - Hot Holding); items on cookline without temperature control. Made less than 2 hrs per cook, Items placed to flat top to reheat, reheated to 165f. Recommended time in lieu Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Manager corrected 3 compartment sink Corrected On-Site