THE CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line; cream cheese (71F - Cold Holding). Per operator cream cheese stored at front line for 2 hours. Operator added cream cheese in Time as Public Health Control form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled near dishmachine. Operator labeled spray bottle.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler observed 1.5 pounds of ahi tuna and 2 pounds of Mahi Mahi thawed under reduced oxygen packaging and packaging stated to removed completely prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line, mozzarella cheese (54 F - Cold Holding); diced tomatoes (52 F - Cold Holding) less than two hours. Operator iced down food to rapidly chill Corrective Action Taken

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. In reach in cooler observed 1.5 pounds of ahi tuna and 2 pounds of Mahi Mahi thawed under reduced oxygen packaging and packaging stated to removed completely prior to thawing.

High Priority - Container of medicine improperly stored. Observed Tylenol and first aid spray stored above food and clean dishes. Operator moved for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef thawing in reach in cooler over ready to eat sausage patties. Operator moved for proper storage. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in sanitizer water on shelf under cook line. Operator educated employees on proper hand washing.

Basic - Bowl or other container with no handle used to dispense food. Observed dish with no handle stored in flour. Operator removed dish Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on storage unit near expo line. Operator moved for proper storage. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed scissor sharpening tool stored above food in back storage area with freezer. Moved item. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the bakery area ceiling not smooth, durable, non-absorbant and easily cleanable.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on employee cook line above food and next to clean utensils. Corrected on site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In juice area in front employee cell phone, ear buds and charger on shelf with customer food. Corrected on site

Basic - Light shield damaged/in disrepair. Light shields in kitchen multiple damaged, cracked or melted.

High Priority - Employee washed hands with cold water. Advised team member to wash hands in warm water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing to fill pitchers of water. Informed the operator that hand washing sinks are for hand washing only. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container oat meal. Chef lifted the handle above the oat meal. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener near the rear door.

Basic - Old labels stuck to food containers after cleaning next to the dish washer.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed Ridgid unit touching gluten free mix on the wire shelf near the rear door.

Basic - Working containers of food removed from original container not identified by common name of oat inside the dry storage room and under the line. Operator label the containers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the three door make table on the cook's line raw hamburger is stored over raw fish. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the three door make table on the cook's line, hamburger (44F - Cold Holding). Operator iced the hamburger meat. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under other breakfast choices on the menu the smoked salmon and poached eggs are not identified.

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.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for restaurant. Warning - From follow-up inspection 2022-03-24: Time Extended

Intermediate - - From initial inspection : 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. Observed no proof of training for some employees. Warning - From follow-up inspection 2022-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 89F after being for five minutes at the hand wash sink at the smoothie bar. Warning - From follow-up inspection 2022-03-24: Time Extended

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. Observed a employee cutting tomatoes with bare hands. Educated on the importance of using gloves or tongs when cutting any ready to eat food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook handle raw hamburger and did not change gloves before touching the oven door.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinse a towel in the hand wash sink at the juice bar.

Basic - Ceiling tile missing. Observed a missing ceiling tile by the office area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on the fan cover in the dry storage area.

Basic - Stored food not covered. Observed a uncovered carrot cake on the counter. Operator voluntary discarded the carrot cake. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar not labeled in the pastry kitchen area.