MUNCHIES CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (42F - Cold Holding); cooked beef (40F - Cold Holding); soup (41F - Cold Holding cooked from more than 24 hours as per operator, operator properly date marked during inspection. Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning

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 beans (52°F/50°F - Cooling, inside double door reach in cooler, was cooked from the day before as per operator. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (51°F - Cold Holding); cooked eggs (50°F - Cold Holding); cut lettuce (52°F - Cold Holding), inside preparation reach in cooler located in front of reach in freezer in the kitchen, for more than 4 hours as per operator. Also Observed cooked beans (52°F/50°F - Cooling, inside double door reach in cooler, was cooked from the day before as per operator. Also Observed Cuban Sandwiches (50°F/52°F - Cooling) was prepared for more than 4 hours as per operator, located inside double door reach in cooler at the front line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (51°F - Cold Holding); cooked eggs (50°F - Cold Holding); cut lettuce (52°F - Cold Holding), inside preparation reach in cooler located in front of reach in freezer in the kitchen, for more than 4 hours as per operator. Repeat Violation Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed Cuban Sandwiches (50°F/52°F - Cooling) was prepared for more than 4 hours as per operator, located inside double door reach in cooler at the front line. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beans (52°F/50°F - Cooling, from the day before as per operator, on deep container, located inside double door reach in cooler. Warning

Basic - Equipment in poor repair. Observed reach cooler with ambient temperature at 61°F, located in the kitchen in front of double door reach in freezer. Warning

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed cured ham wrapped with plastic wrap on top of a high table located at the front counter area. Operator unable to provide invoice.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored on top of vegetables inside the double door reach-in cooler located inside the kitchen next to the triple sink. Operator placed raw chicken at the bottom of the reach-in cooler during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (56°F - Cold Holding); American cheese (54°F - Cold Holding), on top of a preparation table located inside the kitchen next to cook equipment. As per operator less than 4 hours. Operator placed raw shell eggs and American cheese inside the reach-in cooler during the time of the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (61°F - Cold Holding, reheated at 165°F) on top of a preparation table located inside the kitchen next to the cook equipment. Operator reheated cooked rice during the time of the inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers within its menu churrasco a la plancha and fried eggs that can be served undercooked.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at the front counter area.

Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor inside the dry storage room.

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 cracked shell eggs and handle clean utensils. Operator properly washed hands. Corrected On-Site Warning

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (47°F - Cold Holding); cut tomatoes (48°F - Cold Holding) ground beef (48°F - Cold Holding); cooked potatoes (49°F - Cold Holding); cooked chicken (47°F - Cold Holding); white rice (48°F - Cold Holding) for more than 4 hours as per operator located inside preparation cold holding table. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47°F - Cold Holding); cut tomatoes (48°F - Cold Holding) ground beef (48°F - Cold Holding); cooked potatoes (49°F - Cold Holding); cooked chicken (47°F - Cold Holding); white rice (48°F - Cold Holding) for more than 4 hours as per operator located inside preparation cold holding table. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at handwash sink. Operator refilled soap dispenser during inspection. Corrected On-Site Warning

Basic - Food stored on floor. Observed cases of water on dry storage floor. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. At the hand washing sink located at the front line. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Flour container. Warning