KENDALL KAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw sausage stored over uncooked bacon. The sausage was moved lower. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, sausage gravy (138F - Reheating). The item was placed in the steam table to reheat 3 hours ago. The item never reached the 165F mark before 2 hours. The item was discarded. See stop sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, sausage gravy (138F - Reheating). The item was placed in the steam table to reheat 3 hours ago. The item never reached the 165F mark before 2 hours. The item was discarded. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. The kitchen hand sink was used to store a pitcher. The pitcher was removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and smoked salmon not indicated as raw or undercooked on the menu

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top; chicken salad (46F - Cold Holding). As per operator foods in u it less than 4 hours not portioned or prepared today. Operator moved to reach in cooler for quick chill. Observed flip top open for an extended amount of time while cooking. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Found two employee beverages in 3 door cooler. Operator moved Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of kidney beans, dented.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of Feb 07 2025. Operator paid over the phone Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in grey reach in freezer

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator primed dishwasher now 100ppm corrected on site. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed raw breaded chicken over fries in left one door by handwashing sink. 2. Raw Turkey patties over spinach freezer next to grill. Operator corrected on site. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; Swiss cheese held at 51 over 4 hrs stored in unit double pan, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; Swiss cheese held at 51 over 4 hrs stored in unit double pan, see stop sale.

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/ William Santo expired 4/1/2024

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For menu items nova, poached eggs on menu. Operator identified items on menu, corrected on site. Corrected On-Site

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. Inspector provided form, operator completed. 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. Cut melon stored in reach in cooler in kitchen prepared over 24 hrs. Operator date marked. Corrected On-Site

Basic - Dirty white bowl stored on clean rack. Operator rewashed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks in kitchen area 1. Two personal drinks observed on the prep table next to microwave and top shelf near spices. 2. One water bottle observed in reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Two door reach in cooler gaskets torn.

Basic - Floor not cleaned when the least amount of food is exposed. Floor around cooking equipment soiled with food debris. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of microwaves has accumulation of grease/food debris.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Small child sleeping in back area by rear exit/ entrance door. Operator relocated to office separated from public. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall area behind stove.

Basic - Uncovered food stored near sink exposed to splash. Observed customer RTE foods next to handwashing sink exposed to splash.

Basic - Working containers of food removed from original container not identified by common name. Sugar at wait station not labeled

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed over phone, confirmation # 236054764 Corrective Action Taken Admin Complaint

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen by microwave. Repeat Violation

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

Basic - Floor not cleaned when the least amount of food is exposed. Area around fryer and cookline has food debris buildup.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cookline soiled with grease and food debris build up.

High Priority - Container of medicine improperly stored. Observed bottle of medicine on top shelf of food preparation table. Operator moved medicine to proper storage area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over raw potatoes in Glass Door reach in cooler opposite cook line. Operator moved smoked salmon to proper shelf. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching soiled dishes then touching clean dishes without washing hands and changing gloves. Discussed and reviewed hand washing procedures with employee.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dirty ceiling air intake vent.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of microwave beside box of biscuits. Employee removed water bottle. Corrected On-Site Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Observed prepared food on food preparation table next to hand washing sink exposed to splash.

Basic - Working containers of food removed from original container not identified by common name. Observed container of powdered sugar on food preparation table without proper label. Operator labeled container. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored cooked turkey in standing reach in freezer

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food milk opened and held more than 24 hours not properly date marked after opening.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Hand washing sink soiled in kitchen area. Observed cutting board old soiled food residue build up on cutting board

Intermediate - Handwash sink used for purposes other than hand-washing used for a dump sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chilli and soup prepared on 2/12 not date marked

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Stored food not covered. Observed beef chilli and soup stored uncovered in reach in cooler. Operator coveted food

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels and towels used to line cheese, bacon, in reach in cooler.

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. Observed milk opened more than 24 hours not labeled per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled and with mold like substance

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with syrup bottles inside sink. Operator removed and cleaned sink. 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. Observed all deli meats cut 24 hours in real in cooler not labeled.

Intermediate - Spray bottle containing degreaser substance not labeled. Operator labeled degreaser bottle Corrected On-Site

Basic - Observed Clean equipment/dishware/utensils stored next to hand-wash sink at server counter exposed to splash. Operator removed and stored correctly Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages in reach in cooler with food not segregated from the public. Operator removed and stored correctly 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 beverage cup stored on top of reach in cooler in kitchen area. Employee removed and stored correctly Corrected On-Site

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

Basic - Food stored in a location that is exposed to splash/dust. Observed uncovered pre made coffee in filters and uncovered lemons stored directly beside hand washing sink located at server station exposed to splash Operator removed and stored correctly Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave in kitchen area has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up at the side of the soda station located at server area station. Operator cleaned and sanitized area. Corrected On-Site

Basic - Observed Working containers of salt and sugar, water removed from original container located at server area and kitchen area not identified by common name. Operator labeled containers Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go items at front and coffee liners counter not inverted. Operator inverted containers Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution at server area between uses.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach in cooler: butter chip (57F) observed temperature not reach under 41 at the bottom of cooler. Review with manager to keep butter in higher shelf. Butter has been in unit over night see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach in cooler: butter chip (57F) observed temperature not reach under 41 at the bottom of cooler. Review with manager to keep butter in higher shelf. Butter has been in unit over night see stop sale. Cook table: French toast (69F) per cook was placed on counter at 8:00am reviewed with manager the option of time vs temperature. Cook put back in cooler. Wait station: cream cheese (67F) observed on ice. Ice not reaching top layer of container. Reviewed option of time as a public health. Manager put in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer butter with no label. Manager labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under kitchen equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout the kitchen.

High Priority - Dented/rusted cans present. See stop sale. - 1 can of Supremo Italiano- Mushrooms 3lbs 14 oz - 3 cans of Isabella- Tomatoes 6lbs 6 oz

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm) operator set up triple sink sanitizer with quaternary at 200ppm and contacted technician for repair. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Quaternary >400ppm corrected to 200ppm). Corrected On-Site

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Chilli- Flip top cooler- operator properly stored the utensil. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Server station- containers of sugar, salt and pepper. Corrected On-Site