CAFE BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Showed eggs over diced ham, diced tomatoes, and sausages inside reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Stored underneath prep table on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in kitchen.

Intermediate - No soap provided at handwash sink. Hand washing station in kitchen. Operator place soap at station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over vegetables inside upright cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station.

Basic - Floor area(s) covered with standing water. Back kitchen adjacent to hand washing station.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient air 75f less than 4hrs.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and stove top in back kitchen.

Basic - Stored food not covered. Cook bacon in back kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 76f less than 4hrs,

Basic - Carbon dioxide/helium tanks not adequately secured.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing dishes at three compartment sink. Employee went directly to make line and began to prepare food with no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over bag of cheese.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front make line.

Intermediate - Handwash sink not accessible for employee use at all times. Storage lids inside hand washing station front line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Multiple employee drinks above reach in cooler and on cook line.

Basic - Employee eating while preparing food. Observed employee eating on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside upright reach in coolers back kitchen.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black upright reach in cooler soiled kitchen.

Basic - Standing water in bottom of reach-in-cooler. Black upright reach in cooler kitchen.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory documents for operator. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Standing water in bottom of reach-in-cooler. Kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor not cleaned when the least amount of food is exposed. Underneath equipment kitchen.