CAFE MOKA

High Priority - Container of medicine, liquid bandage, improperly stored on shelving with food product. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach feta pastry (71*F - Cold Holding) on front counter at room temperature, no cold holding, time marks or TPHC in place . As per employee the commercial ply processed pastries are baked close to opening time. Less than four hours . the pastry was relocated to the cold holding unit at front counter to rapid cool down and cold hold . Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. WD 40 stored with napkins in ice machine area Warning

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. Warning

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

Basic - Bananas stored on floor. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

High Priority - Container of medicine improperly stored on shelving above food in storage room

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. 0 ppm. Chlorine in dish washer Triple sink was sr up to sanitize Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At white hose in parking lot

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wood cutting boards food-contact surface not properly sealed.Observed cracks in wood cutting boards used for for service

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.

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

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top of bakers pride oven has dust and debris on the top

Basic - Time/temperature control for safety food thawed in an improper manner. Ham thawing in sink with no running water Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Brushes stored in handwashing sink , cloth stored on handwashing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Wood Cutting boards have cracks in them and are no longer cleanable.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine @0ppm COS 100ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator for room temperature spinache, and tomatoes croissants

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed another building on the same property that is Not on approved plans and is used for food storage. Including an ice machine, Freezer , dry storage Warning - From follow-up inspection 2024-03-29: At call back inspection no plans have been submitted or approved for the additional food storage area including an ice machine, freezer,and dry storage in the other building on this property. Admin Complaint

Basic - - From initial inspection : Basic - Food stored outside on back deck, in a stand up freezer unit that is exposed to environmental contamination. Repeat Violation Warning - From follow-up inspection 2024-03-29: At callback inspection the outside freezer that is holding food has not been relocated to inside the restaurant. Admin Complaint

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food sliced turkey.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee personal items, purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Food stored outside. Observed a freezer outside holding food on back patio, This must be relocated to inside the restaurant

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No handwashing sign provided at a hand sink used by food employees. Prep room