LE CAFE IN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ham, turkey in reach in cooler. Operator reorganized Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 8 July. See stop sale. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 2-3 in reach in cooler. See stop sale.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at cook line flip top

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

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand washing sink in kitchen block by mop and broom. Operator cleared area.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen next to storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked bacon in reach in cooler. Operator stored correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table next to electric stove: eggs (61F - Cold Holding. Per operator stored outside temperature control less than 2 hours. Operator moved to cooler to quick chill. Food not prepared or portioned today. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs at prep table and proceeded to make croissants and touched yellow cheese without changing gloves. Instructed employee to wash hands. Corrected On-Site

Intermediate - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed fruit slicer at handwashing sink at kitchen. Operator removed. Corrected On-Site

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

Basic - Covered waste receptacle not provided in customers and employee unisex bathroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water at 98F. Operator reheated to 135F. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Main kitchen underneath 3 compartment sink- observed 3 spray bottles of Raid roach killer. Operator removed raid roach killer spray. Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen rear exit door- observed exit door being blocked by table.