CAFE IN PARADISE AND MANNYS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods single door reach in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Items in sink cookline Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in 2 door freezer

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. Pancake batter. Added to time plan. Was made at 7am Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink cookline Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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. Mahi in walk in cooler. Educated and corrected Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Floor tiles missing and/or in disrepair. In dishwasher area

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Clam chowder found at 9:30am hot holding since 7:30am at 115°. Advised manager to rapid heat Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dumped ice in hand wash sink near cooks line. Repeat Violation

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

Basic - Nonfood-contact surface soiled dust. 1.Wall behind ice bin is dusty 2.stainless reach in freezer gaskets soiled.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and some spice shakers without labels on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in walk-in cooler. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink at cook line. Removed. Sink sanitized. Corrected On-Site Repeat Violation

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/. Manager on duty is Michelle.

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. Provided form.

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. 1 certificate. 5 employees.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side of back door.

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, dirt or dust. Floor fan.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Set up sanitizer and placed in solution. 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 touching toasted English muffin and buttering with bare hands. Employee put on gloves and made new muffin. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment washed with soap, rinsed and placed to dry at 3 compartment sink with no sanitizer set up. Employee set up 200 ppm quaternary and sanitized all equipment. Corrected On-Site

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. Foods on time as a temperature control form are not time marked. Multiple items are form are incorrect and unsigned. Provided new form, completed , signed and time marked on sausage and hollandaise. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher at hand sink. Removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with residue build up. Walk in cooler fan covers.

High Priority - Hot hold hollandaise 93° to 103° recommended to reheat to 165° sausage links hot hold sausage 124°

High Priority - Par cooked bacon pulled from cooler at 8:30 found at 63° to 68° recommended to rapid chill or cook till fully crisp.

High Priority - Raw pooled eggs over open carton of hydrated hash browns. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not removed went to dry gloves instead of removing. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher at hand sink. Removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave. Grease on pipes behind cook line equipment. Char grill vents soiled.

Basic - Dry towels stored on belt of apron and under cutting board.

Basic - Missing drain plug at dumpster. Hole in dumpster at plug area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at front counter.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage links cooked 2 hours ago found at 82°

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.breakfast sausage over country fried steak.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage found cooling at 82° after 2 hours.

Basic - Bowl or other container with no handle used to dispense food. Inside bin of bread crumbs

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Inside of walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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