FLYERS CAFE

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. Operator touched cooked chicken on cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel beneath cooked chicken on cook line. Manager removed paper towels during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on front counter: cheese (60F,59F - Cold Holding). Manager stated items placed on counter 30 minutes prior to temperature being taken. Manager cooled items in ice bath, cheese (41F,40F - Cooling). Items stored in reach-in cooler across from cook line: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken: mashed potatoes (46F - Cold Holding); slaw (45F - Cold Holding). Manager moved items to reach-in freezer to reduce temperature to 41F,

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals chicken and beef without a HACCP. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser underneath three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of soda on shelf above kitchen prep table. Manager removed can of soda during inspection. Corrected On-Site

Basic - Food stored on floor. Cases of potato chips stored on floor in back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.

Basic - Uncovered food stored near sink exposed to splash. Cooked chicken stored next to hand washing sink next to dish machine.

High Priority - Dented/rusted cans present. See stop sale. Chipotle sauce can dented at seams

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs in reach in cooler cooker across from grill at 52F and had been left in reach in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cookline blocked by fryer

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. Person in charge does not have any food handler certificate. Warning

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. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean cups next to soft drink dispensing machine resulting in wet nesting.

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Outer openings not protected with self-closing doors. Exterior back door does not have a self closing mechanism.

Basic - Single-service articles improperly stored. Coffee filters not covered or protected . Manager placed in plastic containers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (corn- strawberries ) stored over ready-to-eat food ( cold cuts ) in walk in cooler