MORGAN'S CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 122F at Hot Holding Unit. Operator reheated on the stove to a minimum temperature of 165F. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer over 200ppm on test strip. Corrected to 100ppm by adding more water. Corrected On-Site Repeat Violation

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips with expiration date of 07/01/2021.

Basic - Equipment in poor repair. Observed torn gasket at Reach in Cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 99F sitting above other food items at Hot Holding Unit. Operator reheated the food item on stove to a minimum of 165F. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator able to provide during inspection. Corrected On-Site Repeat Violation

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. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed unable to dispense soap at prep area handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage at Make Table. Operator removed the beverage at shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee at cookline.

Basic - Equipment in poor repair. Observed torn gaskets at Reach in Cooler. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm on test strip at 3 compartment sink. Operator corrected to a minimum of 50ppm by adding chlorine. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron and then engaging in touching clean utensils at cookline. Educated the employee to wash hands after touching apron.

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. Observed no time marking at cooked potatoes and hash browns next to cookline. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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 - Equipment in poor repair. Observed torn gaskets at Reach in Cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at Reach in Freezer.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair at Reach in Cooler. Repeat Violation Warning - From follow-up inspection 2024-12-02: Observed torn gasket at Reach in Cooler. 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. Observed employee cracking raw shell eggs and then touching clean utensils to prepare food at cookline. Educated the operator to compliance by washing hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution over 200ppm at kitchen below handwash sink. Educated the operator. Operator replaced with sanitizer solution of 100ppm. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Basic - Equipment in poor repair. Observed gaskets at Reach in Cooler. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container at floor by kitchen handwash sink. Operator removed to a clean container off the floor on shelf. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

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. Observed raw shell eggs at cookline. Operator time marked the food item. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 88F at Warmer Holding Unit. Operator placed on stove to reheat to a minimum of 165F. Corrected On-Site Warning

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 sour cream and dairy creamer at Reach in Cooler. Operator date marked the food item. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Educated the operator. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw sausage at Reach in Cooler. Operator switched the food items. 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. Observed multiple food items. Operator time marked the food items. Corrected On-Site Repeat Violation

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 - 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.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at Make Table. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed under 50ppm on test strip. Operator pored additional chlorine sanitizer to the proper ppm of 100. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind ready to eat grits at Reach in Cooler. Operator moved the grits to a proper and safe location at Reach in Cooler. 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. Operator time marked the food item. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over pork. Operator switched the food items. 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. Observed raw shell eggs at on top Deep Fryer on tray. Operator time marked the food item. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed shelves blocking the handwash sink at kitchen. Operator removed the shelves from blocking the handwash sink. Corrected On-Site