RAGGA SURF CAFE INC.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time control. Provided time control written plan to person in charge. Corrective Action Taken

Basic - Equipment in poor repair. Observed gasket on right door of flip-top cooler torn/melted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside gasket on flip-top cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container/lining surface. Non food grade paper towel underneath cooking equipment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs 80F.Repeat Violation** Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 80F. Discussed time control. Repeat Violation Admin Complaint

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. Missing on cheese and salsa. Person in charge time stamped. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose in back of food truck.

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. 2 staff members safestaff certificates have expired.

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 person handle breakfast sandwich with bare hands. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee make breakfast sandwich with bare hands.

Basic - Current Hotel and Restaurant license not displayed. Establishment is missing current license on unit. Person in charge placed on truck during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Observed person dump coffee cup in hand washing sink. Addressed immediately and person stopped and cleaned out hand washing sink. Corrected On-Site

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 laying in sugar. Person in charge removed scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has debris inside. Person in charge wiped clean. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Milk 45F; ( - Cold Holding). Milk placed inside reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not dated. Person in charge dated. Corrected On-Site

Basic - Food stored in undrained ice. Ice is not draining. Need to put in storage that constantly drains.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Person in charge placed sticker on vehicle. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Person in charge emptied water. Corrected On-Site

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 employee touch ready to eat ice without washing hands 1st. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. Cream 47F ; ( - Cold Holding). Cream put back into reach in cooler. In lowboy; yogurt, milk (47F - Cold Holding) 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. Missing on eggs. Person in charge time stamped. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on toaster. Person in charge removed. Corrected On-Site