PRIME 36 CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), and Dishwasher (Chlorine Bar 0ppm). Operator was told to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauce inside reach in cooler inside kitchen. Chef stored them correctly. Corrected On-Site

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stored on shelf by kitchen entrance. Operator stored them correctly for air dried. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside dry storage on Hotel second floor.

Basic - Missing drain plug at dumpster.

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

Basic - Open dumpster lid.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs under prep table inside kitchen. Employee removed them and stored them inside reach in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled stored inside Bar.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed foam cup stored inside flour container on shelf by back door.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes not inverted on shelf inside kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee put a hair restraint. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed plastic oil container stored on kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife and tong stored in standing water at 90°F on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets. Reach in coolers located in front of stove and inside Bar.

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying forks and knives with a towel inside kitchen. Employee stopped drying utensils and let them air dried. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket with sanitizer stored on kitchen floor. Employee removed bucket from floor. Corrected On-Site