ANOTHER BROKEN EGG CAFE OF PENSACOLA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed whipping cream 48f in front line make bar cooler lower. Manager stated whipping cream has been in cooler over 4 hours. Manager discarded whipping cream during inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed whipping cream 48f in front line make bar cooler lower. Manager stated whipping cream has been in cooler over 4 hours. Manager discarded whipping cream during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon 55F (held over 24hrs) in reach in cooler cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 55F (held over 24hrs) in reach in cooler cook line. See Stop Sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink on kitchen cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in kitchen cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed grapes and berries over ready to eat rice, black beans, and sauce.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on kitchen make line with bread crumbs in sink. Also, server station sink with ice in sink. Manger cleaned both sinks during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on kitchen make line. Manager put paper towels at hand sink during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink on kitchen make line. Manager put soap at hand sink 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. Employees phone and speaker on clean dish rack.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on kitchen make line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Underneath ice machine in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil inside water( 100f) on cook line. Operator removed water. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self-closing in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling around air vent above dish area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for flour. Operator removed scoop during inspection.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for sugar. Operator removed bowl during inspection. Corrected On-Site