ANOTHER BROKEN EGG CAFE

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. -0 ppm, sanitizer container was empty. Operator replaced with new sanitizer, ran twice more, 50 ppm Corrected On-Site

High Priority - Live, small flying insects found -4 in dish area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes (48F - Cold Holding); -portioned smoked salmon (49-50F - Cold Holding) Cook line, more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes (48F - Cold Holding); -portioned smoked salmon (49-50F - Cold Holding) Cook line, more than four hours per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise (122F - Hot Holding), less tan four hours per operator. Operator added to Time as a Public Health Control. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -plastic guard on ice machine -cutting board on make table cooler on 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -above sugar packets on front line, operator moved to beverage rack. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line and expo line were wearing bracelets and watch, employees removed when operator educated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -beverage glasses in server area

Basic - Food stored on floor. -box of English muffins on floor in walk in freezer, operator placed on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -poached egg ladle on cook line, operator removed from water 72F Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -filters on ice machine are dusty -gaskets on reach in drawer on cook line have residue buildup

Basic - Single-service articles stored on a soiled surface. -frilled picks stored in dirty container on cook line, operator discarded picks. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over pasteurized eggs in walk in cooler