COPANS CAFE

Basic - Employee with no hair restraint while engaging in food preparation at the front prep counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on two door reach in cooler opposite cookline in kitchen.

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in utensil water 109F at steam table opposite cook line at front counter.

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth beneath container of pooled eggs opposite cookline at front counter.

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area. Warning - From follow-up inspection 2024-09-06: Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area. Warning Time Extended

Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers, in front of triple sink. Warning - From follow-up inspection 2024-09-06: Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers, in front of triple sink. Warning Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. Warning - From follow-up inspection 2024-09-06: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. Warning Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards at front counter and prep area. Warning - From follow-up inspection 2024-09-06: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards at front counter and prep area. Warning Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and handled clean utensils afterward without hand washing. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shells eggs stored over sliced deli meat in the flip top cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Butter pad 54F in shallow ice pan at the front counter, not prepared or portioned today. Items placed on ice less than three hours ago, per operator. Operator placed ice in container with butter. 2. Pooled eggs 54F, Cold Holding, stored on counter opposite cook-line under no temperature control. Stored on counter less than two hours per operator. 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. Cooked potato 102F at 9:15am, Hot Holding, prepared at 6:45am per operator. Potatoes stored on cook top under no temperature control in the kitchen. Operator turned on cook top section where potatoes are stored.

Intermediate - Black spray bottle containing toxic substance not labeled on chemical storage rack in prep area. Operator labeled Sheila shine. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened loaf of pastrami opened more than two days ago per operator, stored in the reach in cooler in prep area.

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. Provided operator clean up procedures poster. Operator posted sign. Corrected On-Site

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

Intermediate - 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. New employee hired less than two weeks. Provided operator employee reporting agreement. Operator reviewed and signed with employee. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, prepared more than two days ago per operator, stored in the reach in cooler in the prep area, no date marking.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Duct tape used to repair nonfood-contact surface. Spatula handle on in use spatula for cooked potatoes at cook top in the kitchen.

Basic - Equipment in poor repair. 1. Not functioning four drawer reach in cooler underneath cookline. 2. Not functioning two door reach in cooler in prep area.

Basic - Food stored on floor. Box of coffee and box of tea bags stored on the floor, underneath prep table at the front counter. Operator removed. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning, stored on clean utensil rack in the prep area.

Basic - Single-service articles improperly stored. Boxes of single serve utensils on the floor at the front counter.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw gyro meat, commercially packaged, stored over biscuits and mozzarella sticks, not commercially packaged, at reach in freezer in kitchen. Operator removed and properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored next to raw beef at reach in cooler in kitchen. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara sauce (134°F - Reheating)since 7:45am, at 9:40am; 155°F at 10:05am. chili (128°F - Reheating) since 7:45am, at 9:40am;158°F at 10:05am. At this rate, foods will not reach 165°F in allotted time. Educated operator on proper heating procedures. Operator restarted reheating process. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator re-taking food manager certification exam this month. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken at reach in cooler in kitchen not date marked. Per operator, food prepared approximately 36hrs prior to inspection. Operator date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (76F) on prep area next to stove. Pasta on prep table less than 1 hour per Manager and container moved to inside 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. burgers (121F - Hot Holding)on stove with burner turned off. Burgers on stove less than 1 hour per Manager and container moved to grill to reheat above 165F. Corrective Action Taken

Intermediate - Food manager certification expired. 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.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Bleach added and retested 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw eggs over ready to eat and vegetables Chef moved items Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two d or flip top cooler on the cook-line at corn beef, cheese, turkey, ham, eggs, tomatoes (45-47 - Cold Holding) chef moved some items iced other and called for service

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Nonfood-grade bags used in direct contact with food.

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