THE EGG CAFE & EATERY

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron, then touch clean ladle, no hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 54F, shredded cheese 51F, chorizo 51F, spinach 48F, shrimp 51F, crawfish 53F, crab 53F, Bradley sausage 51F. Per kitchen manager items stored 2 hours ago, manager stored items inside walk in freezer to quick chill. Warning

High Priority - Toxic substance/chemical improperly stored. Observed windex stored on shelf with pans in dish wash area.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed expo cooler near hand wash sink not keeping food cold, all food items temped above 41F.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored above expo cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in servers area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing solution in buckets stored on floor near hand washing sink in cooks area.

Basic - Working containers of food removed from original container not identified by common name. Observed rice not labeled in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table to right of cookline that was exposed to air at 9:50am cold held above 41F at 10:05am: liquid egg 51F, tomato 47F, deli salad 46F. Observed multiple food items in make table to the left of cookline since 8am cold held above 41F at 10:11am: Cheese 45F, tomato sauce 47F, butter 49F. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese opened 11-22-23 with no date mark on 11-24-23.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in bar area soiled. Observed soil buildup in ice machine.

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.

Intermediate - No soap provided at handwash sink in bar area. Observed manager provide soap at hand wash sink.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area. Observed maximum water temperature at 73F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed various beverages placed on top of food preparation areas throughout cookline. Observed employee remove beverages. Observed phone placed on top of open parchment paper. Observed employee remove phone from paper.. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet cups stacked in the waitstation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sugar container exterior soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed employee remove sanitizer solution from floor.