HANEY'S CAFE

High Priority - Spray hose at mop sink lower than flood rim of sink. Operator fixed hoses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cornbeef hash 51F cold hold, precooked sausage 52F cold hold less than 4 hours. Operator turned down reach in cooler and double panned foods with ice. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked foods in walk in freezer not date marked.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and keys on reach in cooler. Operator removed cellphone and keys. Corrected On-Site

Basic - Nonfood-contact surface soiled with accumulated dust on fan in kitchen.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Toxic substance/chemical improperly stored clean food equipment. Operator removed chemicals. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator added more water. Rechecked concentration at 50 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used as dump sink. Educated operator on hand wash sink only. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on the importance of having measuring device for dishmachine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container/container lid cracked or broken. Educated operator on importance of discarding cracked containers. Repeat Violation

Basic - Interior roof of oven/microwave has accumulation of grease/food debris. Operator cleaned microwave. Corrected On-Site

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

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

High Priority - Toxic substance/chemical improperly stored by food items. Operator removed chemical. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored in hand wash sink. Operator removed sponge. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Precooked chicken in walk in freezer. Operator date marked. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Educated operator on importance of cleaning exterior of dish machine. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over hash browns in reach in cooler at end of cook line. Educated operator on proper storage of raw shell eggs. Operator placed eggs on bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth. Educated operator on hand wash sink only. Repeat Violation

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 completed form. 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 - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Ice buildup in reach-in freezer at end of cook line.

High Priority - Raw animal food stored over or with unwashed produce. Observed containers of raw shell eggs stored over unwashed peppers. Operator moved eggs to proper location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by food in dry storage.

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. Observed scrub sponge stored in hand wash sink at cook line. Educated operator on hand wash sink only. Operator removed scrub sponge. Corrected On-Site Repeat Violation

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 completed form before leaving inspection. Corrected On-Site

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

Basic - Cove molding at floor/wall juncture broken/missing near mop sink.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at wait station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dry storage reach in cooler in wait station.

Basic - Standing water in bottom of reach-in-cooler. Operator cleaned reach in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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 - Handwash sink used for purposes other than handwashing. Observed sponge stored in hand wash sink at cook line.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on importance of cleaning ice machine daily. Repeat Violation

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of black beans dented/rusted. Cans discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swiss cheese 44°F cold hold, cut lettuce 45°F cold hold, chopped 47°F cold hold less than 4 hours. Operator called technician and turned down temperature. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160°F on plate surface. Operator called technician. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at employee restroom handwash sink reaching 82°F (wated 3 minutes).

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Accumulation of slime-like substance in the interior of the ice machine/bin.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and keys on food prep table. Corrected On-Site

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site Repeat Violation