CAFE VILLA CLARA OF KENDALL

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab clean utensils and containers inside reach in cooler, then finish prepping customer order without changing gloves and washing hands. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside non food grade bags inside white chest freezer in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over fries inside reach in cooler next to cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at mop sink in kitchen missing vacuum breaker.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket (Chlorine 200+ppm) at cook line. Operator added more water to bucket for final concentration Chlorine 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.

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. Observed employee training expired for Rosa, Joseling, and Nidia.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside container of rice and beans inside reach in cooler in kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank stored not secured in pizza prep station.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in kitchen and in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

Basic - Stored food not covered. Observed cooked rice and beans, cooked pork, and cooked beef stored not covered inside standing reach in cooler in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature inside sink in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then begin to handle clean utensils without washing hands. Operator coached employee to wash hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink coffee then serve food to customers without washing hands in between. Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw bacon stored with broccoli inside reach in cooler. Operator properly placed bacon. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed limes stored inside hand sink at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of rice in dry storage.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - Equipment in poor repair. Observed standing reach in cooler gaskets torn in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed single use milk jugs reused to store juice in reach in coolers near dry storage.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored near steam table, operator properly placed bucket. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at chlorine - 0ppm. Operator added more chlorine for final concentration chlorine 100ppm. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from glass and begin prepping raw chicken without washing hands in between.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food grade bags inside reach in freezer in dry storage area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in pizza prep.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in dish area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored on shelf wet nesting near dish area.

Basic - Food stored on floor. Observed container of oil stored on floor in back dry storage Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep table next to cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in pizza prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gasket soiled near cook line. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table near cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature inside triple sink. Employee turned water on. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind prep table at cook line.

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled near cook line and container of sugar not labeled in pizza prep area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside of non food grade bag inside of white chest freezer in bar area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked beef inside standing reach in cooler in kitchen. Operator relocated products for proper storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of black beans inside reach in cooler near dry storage area without date mark. As per operator was made 1 day ago. Operator added date. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside of container of rice in dry storage area. Operator removed cup and added scoop. Corrected On-Site

Basic - Food stored on floor. Observed containers of oil stored on floor in dry storage area. Operator picked up oil. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in front counter area. Operator added sign to hand sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and reach in cooler gaskets soiled at reach in cooler near cook line.

Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing in standing water inside of sink. Operator moved product to reach in cooler. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bag.

High Priority - Observed employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed and coached employee in proper methods. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shells eggs over sweet plantain stored inside the standing reach in cooler, located near the cooking line. Employee removed items and placed them correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and black beans stored inside the standing reach in cooler without the date marked. As per employee items prepared 2 days before the inspection. Employee labeled with the correct date marked. Corrected On-Site

Basic - Food stored on floor. Observed 2 plastic oil containers stored on the floor at dry storage.

Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen. - From follow-up inspection 2024-02-09: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line. - From follow-up inspection 2024-02-09: Equipment in poor repair. Observed broken reach in cooler handle, located at cooking line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line. - From follow-up inspection 2024-02-09: Reach-in cooler shelves with rust that has pitted the surface, located at cooking line. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed flying insect in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork tail bones over ready to eat cut fruit in reach in cooler. Person in charge placed pork in reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork soup (118F - Hot Holding) on steamer table for less than 1 hour per person in charge. Person in charge placed on stove to reheat. Item was 179F by end of inspection. Corrected On-Site

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. Provided written procedures and discussed with person in charge. Corrective Action Taken

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/ Observed no certified food manager present with 4 employees working with food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler and reach in cooler soiled with black/green mold like substance.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed box of pork chops ambient air thawing at bar. Discussed with person in charge.

High Priority - Nonfood-grade bags used in direct contact with food. Observed meats stored in thank you bags in the reach in freezer located in the kitchen area.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm), operator added water to solution observed Triple Sink (Chlorine 100ppm) Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets broken located in the kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tong. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed scoops with the food-contact surface up at the front counter, operator inverted scoops. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (68F - Cooling); stored in the kitchen reach in cooler as per operator food was cooked last night, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (65F - Cold Holding) in the kitchen reach in cooler as per operator he had the food outside for a while.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed congri (89F - Hot Holding) as per operator less than 1 hour, operator placed food in the oven to be reheated. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at the 3 compartment sink at the front area.

Intermediate - No soap provided at handwash sink located in the kitchen area. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets broken, cooler located at the front counter area.

Basic - Food stored on floor. Observed box with oranges stored on the front counter floor. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 1 light with no cover in the kitchen area.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawed at room temperature. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips.

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/

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.

Basic - Food stored on floor. Observed ground beef stored on the kitchen floor.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink located in the kitchen area draining slow.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawed at room temperature in the kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed mop sink pipe leaking. Observed 3 compartment sink leaking at the front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in the kitchen area, operator added bleach to the solution observed 100ppm. Corrected On-Site