CISCO'S CAFE

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. Employees signed form during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator discarded Corrected On-Site

Basic - Equipment in poor repair. Glass door cooler missing handle

Intermediate - Handwash sink not accessible for employee use at all times. Pan with knives in hand sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.

Basic - Equipment in poor repair. Glass door cooler missing handle.

Intermediate - Handwash sink used for purposes other than handwashing. Knives cleaned and left inside hand sink on front line.

Basic - Equipment in poor repair. Door handle on glass door cooler handle missing. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on front counter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slice blade and guard soiled old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Container full of knives in hand sink. Corrected On-Site

Basic - Equipment in poor repair. Door handle on glass door cooler. 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. rice (51F - Cooling) operator states in two cooler cooler overnight

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloved hands in handsink instead of changing gloves. Operator coached employee on proper glove usage Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (51F - Cooling) operator states in two cooler cooler overnight

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rices packed into deep hotel pan

Basic - Equipment in poor repair. Handle falling off of two door glass cooler

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Tomatoes over rice in two door glass cooler. Operator will move Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator coached employee on proper hand washing Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted potatoes (120-130F - Hot Holding) Operator states out for less then 20 minutes, placed in oven to heat to 165°F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in mop room

Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in freezer

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle next to pizza oven over Togo pizza box. Operator removed Corrected On-Site

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

Basic - Hole in or other damage to wall. At dish area

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes at dish area, then handled clean hotel pan. Coached employee on proper hand washing Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Coached employee on proper hand washing Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over pork in reach in cooler near door operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51° at make table

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse knife in kitchen handsink

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on top of beans in dry storage area. Operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans at dish area

Basic - Food not stored at least 6 inches off of the floor. Cases of plastic soda bottles on mat near back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of both reach in freezers soiled. 20 qt. Mixer soiled

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans near back door. Operator inverted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At grill. Operator placed in bucket Corrected On-Site