RUNWAY CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of hard shell eggs over potatoes and cubed ham in the reach in cooler, employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed hose hanging in the mop sink, below the flood rim, operator moved up. Corrected On-Site Repeat Violation

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

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed testing strips for chlorine expired in 2022.

Basic - Equipment in poor repair. Observed gasket in reach in freezer in kitchen torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler by cook line soiled with food debris.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed hose below flood rim on mop sink.

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of the dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on the cutting board in food preparation area, employee moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard on, put one on. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket in reach in cooler in the kitchen torn. Repeat Violation

Basic - Ceiling tile missing. Observed in storage area a ceiling tile missing above the exit sign.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tile in kitchen tile above reach in freezer damaged and not smooth.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen area above cook line soiled. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a box of candy in prep area, operator moved to the employee shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator cooking without a hair restraint, operator put one on. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler located next to the fryer in the kitchen, gaskets are torn on both doors. Repeat Violation

Basic - Food stored on floor. Observed 3 5 gallon oil and 5 gallon of pickles on the floor in the kitchen next to reach in freezer, operator moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer in the kitchen area next to the wall ice buildup. Repeat Violation

Basic - Single-service articles improperly stored. Observed coffee filters in the wait staff area, not protected, employee put in bag. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored correctly in the mop sink, operator corrected by hanging up. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed the cook with blue nail polish on while cooking.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles in dish area hanging with no labels, let the manager know.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area tiles and vents are soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks next to clean serving glasses in bar area.

Basic - Equipment in poor repair. Observed gasket torn on third door of reach in cooler on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white reach in freezer in corner of kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs in either women's or men's bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer in the kitchen, food debris on bottom and the gaskets are dirty.

Basic - Working containers of food removed from original container not identified by common name. Observed two bottles above oven not labeled, cook put labels on them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Manager cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed dust on ceiling tiles above cook line expo.

High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Cook with long painted nails reached into food containers on prep sink cookline with bare hands and add edged foods to grill. Containers of food in reach in cooler that were handled with bare hands were stop saled 1qt diced ham and 1qt diced cooked bacon.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Containers of food in reach in cooler that were handled with bare hands were stop sales 1qt diced ham and 1qt diced cooked bacon.

Intermediate - Employee washed hands in a sink other than an approved handwash sink cook used prep sink on cookline.. Redirected to use proper handsink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees sign during inspection. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Waitstaff plating soups wearing stone rings and bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook patting raw beef with no hair restraint.

Basic - Employee with soiled clothing. Observed cook with long painted fingernails touching ham and bacon and adding foods to grill. Manager redirected employee to wash hands and add gloves. Containers of food in reach in cooler that were handled with bare hands were stop sales 1qt diced ham and 1qt diced cooked bacon.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook answer personal phone and add gloves and return to cookline touching ready to eat foods and plating foods for customers. Cook was advised and washed hands. Corrective Action Taken

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. Inspector Provided handout via email . Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelf over prep sink on cookline. Cook moved to another location. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine sanitizer at 0 ppm. Operator will hand sanitize until dishmachine is operating correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cheese (46F - Cold Holding) cntaners sitting on top of cold well and not dropped into well and unable to benefit from cooler cold hold temperature. Corrected by putting containers inside unit under door area.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken gravy (102F - Reheating); brown gravy (135F - Reheating)after 1hour 55 min reheating in steam table. Operator placed items on stove to quickly reheat to 165F within 10 minutes throughout before replacing on steam table. Corrective Action Taken Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pot roast at 51F cooked day before. See stop sale. Observed temperature difference in cooler on items touching the bottom of the cooler floor. Advised all foods be stored on racks and not cooler floor.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pork butt with raw chicken in reach in freezer, raw beef chicken fried steak on packaged pork butt. Manager rearranged the cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, raw unshelled boiled eggs dated 8/7/22 hush puppies dated 8/6/22 see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. raw unshelled boiled eggs dated 8/7/22 hush puppies dated 8/6/22 see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. berries jelly made onsite kept refrigerated (45F - Cold Holding); butter (58F - Cold Holding); half n half (51F - Cold Holding) Observed containers of above foods in ice bath not at 41F. Ice not up sides of containers. Manager reined and lidded containers to promoate cold transfer to foods. Observed foods in preptop cooler at end of cookline beside wall (); sausage links (50F - Cold Holding); ham breakfast sliced (50F - Cold Holding); diced ham (51F - Cold Holding); raw burgers (49F - Cold Holding); pancake batter (52F - Cold Holding); commercially processed blueberries (51F - Cold Holding); pooled eggs French toast batter (57F - Cold Holding); raw shell eggs ambient (57F - Cold Holding); hash browns (48F - Cold Holding); home fries (50F - Cold Holding); sliced tomatoes (57F - Cold Holding). Cooler temp at 48F. Foods were iced or removed to another location. Containers were added to empty areas of cold well helping to hold cold air within cooler. Batter and pooled eggs will be discarded if not used within 4 hours of putting in cooler. By 1130am when breakfast is over. Sliced Turkey in reachin in contact with cooler floor at 44F on bottom of container. Moved to rack shelf to better cold hold. All other items on racks at 41F or below. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed gravy reheating for 1hour and 50 minutes in steam table found at 82F. Manager removed and placed on stove to quickly heat to 165F before returning to steam table. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed raw chicken fluids leaking on to floor in walk-in cooler. Manager put chicken in deeper pan and cleaned and sanitized floor. Corrected On-Site

Basic - Hole in or other damage to wall in dry storage closet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth under cabinets at front counter.

Basic - Old food stuck to clean dishware/utensils. Manager rehashed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (44F - Cold Holding); egg wash (46F - Cold Holding); ham (45F - Cold Holding); sausage (44F - Cold Holding); hash browns (43F - Cold Holding); potatoes (46F - Cold Holding); batter (44F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell egg ambient (44F - Cold Holding); raw chicken (44F - Cold Holding); sliced turkey (44F - Cold Holding); sliced ham (44F - Cold Holding); burgers (43F - Cold Holding) in reachin cooler at cookline. Placed 8am must use by 1200pm. This unit must not be used to store TCS products unless using time as a public health control or the unit is able to maintain foods at 41F or colder. operator called for repair service during inspection Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Foods prepped day before and put on steam table to reheat found at 1.75 hours at green beans (155F - Reheating); mixed vegetables (110F - Reheating); chicken gravy (120F - Reheating); brown gravy (127F - Reheating). Operator removed from steam table and placed on oven to reach 165F within the last 15 min of the 2 hour required reheat times. Corrected to Brown Gravy 169F, chicken gravy 166F mixed vegetables 172FGreen beans166F Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, at front wait counter.

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

Basic - Can openerholster rusted with loose flaking rust on counter.

Basic - Equipment in poor repair. Reach on cooler at cookline unable to maintain foods at 41F or colder. Slats in top reachin to hold drop in pans missing and containers not fitted into unit correctly..Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (44F - Cold Holding); egg wash (46F - Cold Holding); ham (45F - Cold Holding); sausage (44F - Cold Holding); hash browns (43F - Cold Holding); potatoes (46F - Cold Holding); batter (44F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell egg ambient (44F - Cold Holding); raw chicken (44F - Cold Holding); sliced turkey (44F - Cold Holding); sliced ham (44F - Cold Holding); burgers (43F - Cold Holding) in reachin cooler at cookline. Placed 8am must use by 1200pm. This unit must not be used to store TCS products unless using time as a public health control or the unit is able to maintain foods at 41F or colder. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed buildup of grease under cookline equipment

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad 48°F and tuna salad 50°F due to being double panned. Operator switched to single pan which brought it to compliance of 41°F or below. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brown and chicken gravy at Reach in Cooler. Operator time marked the food items. 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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at bar/wait station area next to soda fountain machine. Repeat Violation