MAGGIE'S PLACE LATIN CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink soiled with mold-like substances. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor under press. Operator moved to shelf. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Vitamins stored amongst spices on shelf rack.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of salt.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation. Repeat Violation

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board at spice rack. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from spice rack.

Basic - Equipment in poor repair. Handle missing from lower reach-in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.

Basic - Food stored on floor. Oil, rice, potatoes, and vinegar stored on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Food debris on knife stored in holder over reach-in chest freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and beans with no label.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped oil off of foot with napkin then placed on new gloves no Handwash between.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved hair out of face then touched fryer handle and container of onions.

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 placed cooked onions on salad no gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs over tomatoes in stand up reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); cheese (47F - Cold Holding); item in reach in cooler with meat that is being cooled affecting temperature. cheese (60F - Cold Holding) ice was on cheese but had melted. Operator replaced ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaning wipes next to Togo containers and small cutting board under coffee area.

Intermediate - No soap provided at handwash sink. In kitchen.

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 employee expired.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near air vents and light shields in kitchen.

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle on shelf near microwave above prep area.

Basic - Food stored on floor. Oil on floor on cooks line. Vinegar and oil on floor in dry storage area. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Silver stand up reach in cooler gasket soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in bucket on floor by back door.

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner over opened box of grits and canned tomatoes. Operator moved. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket solution measured over 200ppm. Manager discarded and mixed new solution to 50ppm. Repeat Violation

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots, pans, and trays stored within 6" of floor.

Basic - Current Hotel and Restaurant license not displayed. License displayed on wall expired 6-1-22. Manager replaced with current license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave oven. Operator moved. Corrected On-Site

Basic - Food stored on floor. Sealed package of meat in uncovered bucket on floor in front of hand wash sink. Also, oil stored on floor.Repeat Violation Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep table while cleaning shrimp.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor in front of hand wash sink in kitchen. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sani buckets on floor in kitchen and at front register. 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. Observed operator grab lettuce pieces and placed on sandwiches.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022.

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 and the time removed from temperature control cannot be determined. Garlic and oil on cooks line.

High Priority - Toxic substance/chemical improperly stored. Can of cleaner on prep table next to cut onions. Wiping cloth solution exceeding the maximum concentration allowed. Over 200ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator wash lettuce at Handwash sink in kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sheet pans on floor by Three compartment sink. Flat top on floor under counter on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting. 2 containers not inverted with lids sealing container and water trapped inside on clean dish rack.

Basic - Food stored in a location that is exposed to splash/dust. Lettuce pieces stored under paper towel dispenser next to Handwash sink on cooks line.

Basic - Food stored on floor. Containers of beans under shelf on floor on cooks line. Large bags of rice and beans on floor on cooks line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on black shelf next to oven at waist height.

Basic - Single-service articles not stored inverted or protected from contamination. Red and white checkered containers on cooks line. Cups by coffee area with food contact facing up.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor in front of Three compartment sink at room temperature.

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Sanitizer bucket next to bags of coffee grounds at front counter.

Basic - Working containers of food removed from original container not identified by common name. White granulated substance in containers by coffee maker.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch beard guard then continued portioning beans and touching Togo items.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Containers holding foods in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48 - Cold Holding); garlic oil (73 - Cold Holding) employee stated they bring out items for the lunch rush, inspector suggested maybe using ice to help keep foods under 41°F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Mojo sauce by coffees time marked 10:30-3:30.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom of reach in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and picadillo in reach in cooler. Employee date marked previous day. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to microwave on cooks line. Employee moved. Corrected On-Site

Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks. Repeat Violation

Basic - Food stored on floor. Oil on floor under shelf on cooks line. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer drawer gasket soiled.

Basic - Old labels stuck to food containers after cleaning. Plastic containers above Three compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator start making coffee for a customer without any hand washing.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over bin of peppers in silver reach in cooler in back area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (64°F - Cold Holding) cheese (64°F - Cold Holding) operator placed in reach in cooler. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Mojo sauce with garlic and oil. Operator time stamped. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of Lysol spray next to clean cups and hot sauce under coffee area. Operator moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator rinse coffee maker handle in front Handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mojo sauce with garlic and oil. Inspector provided paperwork.

Intermediate - Nonfood-grade basting brush used in food. Observed wooden handled paint brushes used for oil/butter. Plastic containers holding dried rice and beans and others in reach in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed cup in sugar bin at coffee counter.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Meat slicer on floor under prep table.

Basic - Duct tape used to repair nonfood-contact surface. On the exterior of reach in cooler with sliding door.

Basic - Equipment in poor repair. Cutting boards on cooks line with cut marks that is no longer smooth and easily cleanable.

Basic - Food stored on floor. Multiple items in front of hot water heat door on floor such as oil jugs. Bottle of mojo on floor in front of dry storage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knifes between cutting board and shelf.

Basic - Single-service articles improperly stored. Observed Togo cups on floor in lobby.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty at corner between cooks line and dish area.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cooks line. Operator made new sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar in lobby.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on floor between fryers and flat top.