CAFE TROPICAL

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food , while preparing raw chicken. Operator removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored.: pot that was clean stored on floor. Operator removed and cleaned and sanitized. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken thawing in sink. Operator turned on water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Wall at slicer not painted. Operator will paint. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Ceiling at hood soiled.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken in prep sink at 27 with no water running. Operator turned water on. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of spaghetti sauce. Operator removed from service. Corrected On-Site

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. A. Cardet

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cash out area. Operator placed thermometer at location. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Lettuce at buffet area. Operator covered lettuce. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on expedite window. Operator removed. Corrected On-Site

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. Operator obtained sign and posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Operator placed sign at location. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink, operator corrected her and she washed in correct location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand washing, employees ringing out and rinsed off towels.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On insufficient ice, cut lettuce 62f cut tomato 56f, less than 4 hours, more ice added to food level. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 118f in steam table, less than 4 hours, water level raised, food reheated to hold. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steaks, eggs.

Basic - Accumulation of dead insects in ceiling lights.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed sign, and posted. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom at coffee station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line.