MONDRIAN CAFFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); cut tomatoes (52F - Cold Holding) at cook line reach in cooler, as per chef for approximately 1 hour prior. Repeat Violation

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. Repeat Violation

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

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); sausage (57F - Cold Holding) inside reach in cooler at cook line, as per chef for approximately 2 hours prior.

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/

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 - Food stored on floor. Observed ice cream containers on floor inside WIF.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 boiler certificate expired, already inspected. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink across cook line at kitchen.

Intermediate - No soap provided at handwash sink. Observed No soap at handsink across cook line at kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door by cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in sink with no running water.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes, roasted potatoes, and pasta held for more than 24 hours not properly date marked at walk in cooler.

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

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed No thermometer inside reach in coolers across from cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored all over preparation area at kitchen.

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-04-17: Observed covered waste receptacle not provided in women's bathroom. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gasket in disrepair at salad preparation area. Warning - From follow-up inspection 2024-04-17: Observed reach-in cooler gasket in disrepair at salad preparation area. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light at salad station. Warning - From follow-up inspection 2024-04-17: Observed no light shield at light at salad station. Time Extended

Basic - - From initial inspection : Basic - Observed metal containers not properly air-dried - wet nesting at three compartment sink area. Warning - From follow-up inspection 2024-04-17: Observed metal containers not properly air-dried - wet nesting at three compartment sink area. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-01-08: Observed carbon dioxide/helium tanks not adequately secured. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in a reach in cooler. The chef moved it. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); sliced ham (50F - Cold Holding). As per the chef the items were placed on line approximately 3 hours ago. The chef moved the items to the freezer for a quick chill. Corrective Action Taken Repeat Violation

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. Poster provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled at the preparation area. 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. Form provided via email. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Repeat Violation

Intermediate - Warewashing machine not automatically dispensing the sanitizer. The chef is having the dishes washed in the machine and sanitized in the triple sink. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter not dated at the drink station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the triple sink.

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. Observed several vacuumed seal fish in the upright refrigerator still in the package. The fish temperature was 34°F. The chef cut the corners of the bags. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed in the hallway between kitchens.

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

Basic - Floor area(s) covered with standing water. Observed in the walk-in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.

Basic - Food stored on floor. Observed a case of fries on the floor in the walk-in freezer. The chef moved the item. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Observed above the triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed spices in plastic containers no labeled at the preparation area. The chef labeled the items. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0 ppm. Manager instructed employees to manually wash rinse and sanitize equipment observed three compartment sink set up quaternary 200 ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over cut lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) cold holding at cook line reach in cooler. Operator discarded cheese. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of reach in coolers soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink on cook line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to operator. Operatorprinted and posted. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed in walk in freezer floor.

Basic - Ice buildup in reach-in cooler flip top cooler.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink near walk-in coolers. Observed at hand sink on cook line.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Observed at hand sink near walk in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler preparation table at kitchen pooled eggs (47F - Cold Holding); salmon (47F - Cold Holding). Out for about 45 minutes. Chef put ice under pooled eggs and salmon containers to cool dawn. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink, also a spoon was inside hand wash sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen and ware washing areas. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

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. Observed tuna thawing, employee open the bags of tuna to continue thawing. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed inside walk in cooler.

Basic - Food stored on floor. Observed inside walk in freezer cases of lamb and edamame stored on the floor. Employee stored boxes with foods on shelves inside walk in freezer. Corrected On-Site Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles inside flour and sugar containers. Manager removed scoops and stored them properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area and preparation area for pool guests. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observe inside reach in cooler at bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed co with flour and sugar no labeled. Employee labeled containers with names. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters stored above sauces and cooked lobster inside reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line- yogurt (50°F - Cold Holding); cheese (51°F - Cold Holding);

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot used to strobe sushi rice blocking hand sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish/sushi/poke bowls on pool bar menu not identified as raw products.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at wait station and at bars.

Intermediate - No soap provided at handwash sink, in wait station and bar.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with oyster advisory.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Ceiling tile missing, in back kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, above three compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, in ware wash area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone stored on cutting board on cook line area. Operator removed.

Basic - Food not stored at least 6 inches off of the floor. Observed drink syrups stored on the floor inside back kitchen produce cooler.

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

Basic - Lights in food preparation, food storage area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees, in back kitchen.

Basic - Nonfood-contact surface soiled with debris/dirt. Observed ceiling and fan cover soiled inside back kitchen produce cooler

Basic - Oyster tags removed from original container for long-term storage.

Basic - Stored food not covered. Observed container of flour stored in back kitchen underneath prep table not covered.

Basic - Water leaking from pipe underneath dish machine in main kitchen.

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

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.