EL MAR CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline; diced ham (42-58F - Cold Holding), observed on ice bath food product over ice line, operator removed excess and stored in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline; pork sausage (113F - Hot Holding), observed food item not on heat source. Operator placed back on flat top to reheat to 165F. Corrective Action Taken

Basic - Accumulation of dead insects in control devices. In kitchen behind stove on, Operator discarded and replaced trap during inspection. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice bin. In back storage room.

Basic - Ice buildup in reach-in freezer in back storage room.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - One door reach in cooler gaskets in disrepair. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Dead insect observed in ice machine on ice.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) operator remade solution Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - bottle containing toxic substance not labeled. -clear liquid in a condiment squeeze bottle not labeled, identified as bleach, operator labeled and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Interior of one door reach in cooler gaskets in disrepair.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Stove top; hollandase sauce (110F - Hot Holding), observed no heat less than 4Hours, operator turned on heat. hollandase sauce (140F - Hot Holding) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Dishwashing area hand washing sink used to collect water, reviewed proper hand washing sink usage with employee. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use tongs stored on equipment door handle between uses. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Lowboy refrigerator ; sliced cheese , pork (44-47F - Cold Holding). Operator move to other refrigerator Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in feta cheese. Operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go cups on floor in dry storage

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food re-served to customers. Butter chips and reconstituted Creamer, with a label indicating refrigeration needed. Left out on tables for customers reuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 53°F, left out on cook line shelf under grill. Cook stated removed from refrigerator 30 minutes ago. Cook placed corned beef back into refrigerator. Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Butter chips and reconstituted Creamer, with a label indicating refrigeration needed. Left out on tables for customers reuse. See stop sale.

Basic - A box of potatoes stored on floor under triple sink. Operator went to move box on a shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked raw shell eggs and went to plate pancakes without washing hands and changing his gloves. Reviewed proper procedures with cook , he then washed his hands and changed gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries 98°F, hash browns 88°F, both items were cooked about one hour ago. Home fries were placed in oven, oven not turned on. Hash browns were kept on a shelf under grill. Manager turned oven, containing home fries and hash browns, on for reheating. Corrective Action Taken

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. 6.3.23

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen to go outside and returned to work. Immediately put on gloves without washing hands and began cooking.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed avocados in two door unit next to bathrooms. Removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).

Intermediate - Spray bottle containing toxic substance not labeled. Bottle at three compartment sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At double door stainless by ice machine; raw shell eggs stored over unwashed avocado. Operator moved avocados. At prep area left double door; raw shell eggs stored over unwashed tomatoes. Operator moved tomatoes. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At prep area right side double door; raw chicken stored above raw beef. Operator moved chicken below beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. At dining room table; butter placed at 7am and left between guests.

High Priority - Time/temperature control for safety food re-served to customers. At dining room table; butter placed at 7am and left between guests. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; sausage (119°F - Hot Holding); breakfast potatoes (108°F - Hot Holding); being held in pans on left flat top. Operator stated being held 2 hours, moved to flat top to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Standing water in bottom of reach-in-cooler. At prep area flip top cooler; standing water in bottom. Operator removed water, cleaned and sanitized. Corrected On-Site