BLACK CREEK CAFE OF MIDDLEBURG

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage dated 3/9 in reach in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb out back with green hose attached.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds potatoes on time per person in charge, not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee with training from unapproved provider, 1 employee with copy of original certificate.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater at hand wash sink in kitchen unplugged. Person in charge plugged in during inspection. Has hot water by end of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on bag in box soda by triple sink. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of food stored on floor in walk in freezer, in storage shed, person in charge began raising. Corrective Action Taken Repeat Violation

Basic - Missing drain plug at dumpster. Shared dumpster missing drain plug, lid open and stored on ground.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at utility sink near walk-in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area observed two stacks of metal pans stored on top shelf not inverted. Employee turned pans over during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At front counter observed employee drinks stored next to single service items. On bottom shelf of prep table next to handwash sink, observed employee drink stored next to boxes of food. Employees moved drinks during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter observed employee purse stored on top of paper napkins. Employee moved purse during inspection. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer observed multiple cases of cheese stored on floor. In storage closet near restrooms, observed multiple boxes of coffee stored on floor. Employees moved items during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on fryer handle on cook line. Employee moved tongs during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At soda station in dining room observed exterior of ice chute with mold-like substance.

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 eggs on cook line with bare hands then proceeded to handles clean utensils without washing hands first.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (53F - Cold Holding) On top of other containers in reach in cooler on make line, per manager eggs have been there for approximately 3 and a half hours, eggs placed in walk in freezer. individual butter (54F - Cold Holding) sitting out on counter under pass through window, per employee butter has been there no more then one hour, butter placed in walk in freezer. Both retemps below 41°F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen, manager cleaned during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds their raw shell eggs on time but does not have any written procedures, procedures printed and filled out during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on cook line and next to drink station reading 0ppm, both remade to 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading in kitchen. Bulk container of sugar under drink station. Employee corrected during inspection. Corrected On-Site Repeat Violation

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. Employee handling toast with his bare hands while cutting them, then placing them in the service window to be served.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two broken raw shell eggs in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. home style potatoes (81°F - Cold Holding); diced tomatoes (45°F - Cold Holding); sausage patties (52°F - Cold Holding); chicken salad (47°F - Cold Holding) in reach in cooler across from grill in kitchen, per manager items have been taken in and out and top portion left open for approximately two and a half hours before temperature check, all items moved to walk in cooler. Diced tomatoes, sausage patties,and chicken salad retemped below 41°F, potatoes at 51°F. individual butter (60°F - Cold Holding) in reach in cooler at front counter, per manager they have been pulled in and out of cooler for approximately two hours before temperature check, butter placed in walk in freezer, retemp below 41°F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Multiple chemical bottles stored next to small milk creamer dispensers under sink at front counter, manager moved during inspection. Spray bottle stored next to and facing meat slicer in kitchen, employee moved spray bottle during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds raw shell eggs on time as a public health control but does not have any written procedures.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of margarine under prep table in kitchen by walk in cooler door.