CAPIO’S CAFE

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding eggs under time as a public health control, no written plan available.

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. One expired (9/5/23) certificate for Donna D. Missing one employee certificate.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under three compartment sink is soiled. Fan guard in reach in cooler at kitchen entrance is dusty.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on bottom door reach in cooler by flat grill and reach in cooler at kitchen entrance are soiled. Sides and front of flat grill are soiled. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back exit self-closure is broken. Repeat Violation

Basic - Single-service articles improperly stored. Case of single-service cups on floor in storage closet near restrooms. Repeat Violation

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm-quaternary. Operator called service company for repair. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, open italian sausage stored above opened jalapeño poppers. Employee rearranged products to proper storage. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked shell eggs on flat with in use eggs. Employee discarded cracked eggs. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on prep table at 54F. Employee states eggs out of cooler for approximately 10 minutes. Employee moved eggs to cooler. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease between the flat grill and fryer. Hood filters have grease build up. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Self closing device disconnected at back exit door.

Basic - Single-service articles improperly stored. Case of napkins on floor in storage closet by mens room.

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. Observed the dish wash machine at 0 ppm for chlorine. Chlorine was purchased, and 100 ppm was achieved. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly at the mop sink. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the kitchen hand wash sink lacks hot water. The owner went to get a screwdriver to tighten the handle. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a souffle cup to portion fruit in the reach-in cooler. The cup was removed. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed an accumulation of grease, debris behind the cooking equipment/by the back door.

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. Operator touching toast with bare hands while cutting toast on reach in cooler make table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects in kitchen area.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of bleach stored on rack over box of to go cups in storage closet by bathroom, employee moved spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line has a build up of dust. Exterior of fryer has a build up of grease. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed fruits and vegetables in standing reach in cooler by ice machine stored over containers of margarine and pudding.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar, salt, and pepper by front counter is not labeled, manager corrected during inspection. Corrected On-Site