CAFE BRIE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer in triple sink at 0 ppm. Operator corrected to 200 ppm. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign posted at handwashing sink at front counter.

High Priority - Container of medicine improperly stored. Observed burn lotion stored on top of reach in cooler in back area. Manager removed and stored properly. Corrected On-Site

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 then touched ready to eat toast while wearing the same gloves. Told employee to wash hands. Operator washed hands and changed gloves Corrected On-Site

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 . Tub of garlic spread using Time as a public health control , held less than 4 hours behind front counter without time marking. Manager time marked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with soap on shelf in prep area without label. Manager labeled Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed case of plastic lids stored on floor in prep area. Manager elevated . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed case of ketchup bottles stored on floor behind front counter . Manager elevated Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In back prep area, sponge stored in handwashing sink Operator removed 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. At front counter, milk not date marked held more than 24 hrs. Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter not labeled with common name. Operator labeled Corrected On-Site

Basic - Stored food not covered. In reach in freezer, waffles not covered for storage.

Intermediate - Handwash sink used for purposes other than handwashing. In prep kitchen, hand wash sink blocked with sponges. Operator removed

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler and counter to the left, cutting board soiled and has cut marks.

Basic - Food stored on floor. Behind counter, box of tomato's stored on floor under shelf. Operator removed. Corrected On-Site

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. In bathroom, to go containers stored on top of closet. Operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front line; employee sliced and plated avocado with bare hands. Operator discarded avocado, employee washed hands and put on gloves. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw and not identified as being raw. Operator identified smoked salmon as being raw. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall above crepe station in kitchen. Warning - From follow-up inspection 2023-02-02: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Remade Triple Sink (Quaternary 200ppm). Corrected On-Site

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over grapes. Moved to properly store. 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. Deli turkey, roast beef, ham and assorted deli meats with date mark over 24 hours. All dated. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At prep kitchen cooler.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At back prep kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing utensil. Cleaned and sanitized. Corrected On-Site

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. Inspector will recheck at next inspection.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At display cooler. Cleaned and sanitized. Corrected On-Site