PATAGONIA NAHUEN CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat deli meats in three door stainless cooler. Operator properly separated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top,cooler ; individual butters (60F - Cold Holding). Per operator food in unit less than four hours. Operator placed food in freezer to quick chill. Observed food overfilled in unit. Food not prepared or portioned today Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Operator properly stored scoop Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine 0ppm. Operator added chlorine. Chlorine tested 100ppm Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -cook line-raw shell eggs (70F - Cold Holding), observed eggs , next to oven, per employee eggs held less than two hours, operator removed and placed inside walk in cooler for a quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of sink. Front counter-employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display case ; deli meats (45F - Cold Holding); cheese (46F - Cold Holding). Per operator items cold holding less than four hours. Operator items in freezer to quick chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at flip top in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Styrofoam containers in kitchen not inverted. Operator inverted Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee bathroom. Operator provided Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with cheese inside reach in cooler in storage room. Operator discarded at will.. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sandwiches in front counter display case using Time as a public heath control without written plan. Emailed form to operator. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Ceiling tile soiled above reach in cooler in storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored over drinks in storage room. Operator moved lunch bag.

Basic - No handwashing sign provided at a hand sink used by food employees in restroom.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 Foodborne illnesses with operator and provided poster.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at front counter. Repeat Violation

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Educated operator on time as a public health control procedures. Emailed procedures to operator.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not measuring proper temperature.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown pink solution stored on cart at front counter. Operator labeled. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Observed accumulation of white mold like substance inside ice machine at front counter.

Basic - Ice scoop handle in contact with ice. 1) Observed ice scoop handle in contact with ice inside ice machine. Operator properly stored. 2) Observed scoop handle I contact with fries inside cook line drawer cooler. Operator properly stored. Corrected On-Site Repeat Violation

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 cracked raw shell eggs then handle clean plate without washing hands

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 77F sitting out at room temperature at flip top cooler. Per operator held out of temperature for less than one hour. Operator placed in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter patties (77F - Cold Holding) on cutting board at flip top cooler. Per operator held out of temperature less than one hour. Operator placed in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding chicken empanadas(125F - Hot Holding); cheese empanadas (125F - Hot Holding) per operator held out of temperature less than one hour. Operator increased temperature of holding unit. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand washing sink at front counter

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping sanitizer bucket in hand sink at front counter.

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 probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a watch and bracelet while preparing food

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing a hat with long hair exposed in back.

Basic - Ice scoop handle in contact with ice. Ice machine at front counter. Operator removed. 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. Observed handle of scoop in contact with French fries at drawers below flat top.

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, flat of raw shell eggs above container cut lettuce. Manager inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left front counter for water and returned to working without washing hands and changing gloves. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board at kitchen fliptop, individual butters (68F - Cold Holding). Per manager out of cooler 2 hrs. Manager placed back in cooler to rechill. Corrective Action Taken Priority: High Priority

Intermediate - Observed: 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. Corrective Action Taken Priority: Intermediate

Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate

Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to operator. Corrective Action Taken Priority: Intermediate

Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Oranges in case for fresh orange juice not washed before use. Reviewed with manager need to wash all produce before use. Oranges removed to be washed. Corrective Action Taken Priority: Basic

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lower fliptop cooler, flat of eggs over package of tortillas and container cut lettuce. Employee moved eggs to bottom of cooler to properly separate. 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. In Avantco cooler in storage area, container of raw chicken above flats of raw shell eggs. Employee moved eggs and placed chicken on bottom shelf adjacent to them. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen HOT BOX - assorted empanadas (106-115F - Hot Holding). Temperature of unit set at 115F. Employee reheated empanadas in oven and increased unit temperature to 175F to properly hot hold. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink. Employee moved trash can. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by kitchen door. Employee replaced paper towels. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer present - broken, not reading any temperatures.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch and bracelet. Employee removed jewelry. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen around 3 compartment sink.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-03-17: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed custard cream strawberry pastry stored using time marking but operator is unable to present written procedure. Warning - From follow-up inspection 2022-03-17: Written procedure has been provided but not filled out. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards heavily grooved. Warning - From follow-up inspection 2022-03-17: Observed same, Time Extended

High Priority - 1.) Toxic substance/chemical improperly stored. Observed bottle of burn relief gel stored in Meat 3 Door Reach In Cooler. Operator removed and went to store properly. Corrective action taken. 2.) Observed spray bottle of alcohol not properly labeled at front counter area. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese croissant sandwich (65°F - Cold Holding) at 9:27am. Per operator 1 hr. Observed sandwiches in show case on no temperature control. Advised time in lieu to operator. Printed and emailed form. Helped operator complete paperwork and placed time stamp on sandwich case. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food items stored in 3 Door Cooler at front counter area. Advised operator to properly separate employee food and gave recommendations.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign posted in employee restroom. Emailed copy to operator to post. Corrected On-Site

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

Basic - Utensils in poor condition. Observed cracked plastic cambro container in rear kitchen area used for food storage. Advised operator that replacement is necessary.