THE OWL CAFE

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board cook line. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife stored between reach in cooler and the wall in the salad. Employee removed the knife. Corrected On-Site

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. Gator. Cook took the gator out of the bag. Corrected On-Site

Basic - Garbage on the ground and/or pad around back the area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Dipping scoop in the employee hand sink in the salad area.

Intermediate - Soap bottle containing toxic substance not labeled in the bar area.

Basic - All Interior of ovens has accumulation of black substance/grease/food debris.

Basic - Bowl or other container with no handle used to dispense food. Serving cup inside the container of walnuts.

Basic - Water leaking from faucet/handle in the bar area.

Basic - Working containers of food removed from original container not identified by common name. Bakery area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board ,cook line.

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.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a person from the fish company across the street came in the kitchen to pickup food he ordered.

Basic - Carbon dioxide/helium tanks not adequately secured, in bar area.

Basic - Covered waste receptacle not provided in employee bathroom.

Basic - Equipment in poor repair. Observed heat element around the walk in cooler door in disrepair, with ice buildup.

Basic - Food stored on floor. Observed a bag of potatoes on the stockroom floor and a box onion rings on walk in freezer floor. Repeat Violation

Basic - Interior of ovens has accumulation of black substance/grease/food debris, both cook line and back prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system. Observed fan guard inside walk in cooler has build up.

Basic - Working containers of food removed from original container not identified by common name. Sugar container in the stockroom not labeled.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line.

Intermediate - Spray bottle containing toxic substance not labeled on the cook line.

Basic - Floor and wall junctures not coved in food area next to salad station.

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

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cook line and can opener blade back prep area.

Basic - Ceiling tile missing,above dish machine.

Basic - Upstairs Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - bottle containing toxic substance not labeled, three compartment sink in the tap room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cook line.

Basic - Equipment in poor repair reach in cooler gaskets on the cook line.

Basic - Interior of oven has accumulation of black substance/grease/food debris,back Bakery area.

Basic - No handwashing sign provided at a hand sink used by food employees. Tap room.

Basic - Standing water in bottom of reach-in-cooler. Cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board l

Intermediate - Handwash sink used for purposes other than handwashing. Observed dawn dish soap and scrub pad inside the employee hand sink in the bakery area. Observed food inside employee hand sink up in the waitress station.

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

Basic - Food stored on floor. Observed cooking oil on the back floor in storage area by walk in cooler.

Basic - Hole in or other damage to wall,coming upstairs to the main dining area.

Basic - No handwashing sign provided at a hand sink used by food employees. Bakery area.

Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan guard.

Basic - Single-service articles improperly stored. Observed foam lids on the stockroom floor.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled.