FOUNTAIN VIEW CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling). Cooling over night Warning

High Priority - Dented/rusted cans present. See stop sale. Operator discarded canned Peaches and canned black beans.

High Priority - Dishwasher handled soiled utensils and then engaged handled clean utensils without washing hands. Manager counseled employee on proper handwashing procedures. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole intact roast (57F - cooling); cooked chicken (46F - cooling)Repeat Violation Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked roast and cooked chicken wrapped tightly with aluminum foil prevent proper cooling. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling) Cooling over night Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards Soiled drink and juice nozzles at all beverage station

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/Sandy Thomas.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet while preparing food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping fruit without hair restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station in dining room. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered. Flour stored in open container. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight

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. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook cracked eggs did not wash hands then touched serving plate. Manager educated employee on site. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 fruit flies in bar area by beer draft handles.

High Priority - Non-food grade paper/paper towel used as liner for food container. On cook-line, employee using wiping cloth to touch cooked eggs. Manager educated cook. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey sausage patties over precooked sauagae Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight Stew was in deep pan and covered Roast was whole and covered Advised to use smaller pans and not cover for stew and cut roast into smaller pieces and not cover

Intermediate - Handwash sink not accessible for employee use at all times in kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in dining area beverage station.

Basic - Equipment or utensils not designed or constructed in a durable manner. On compline red coated tong has cracked handle. Repeat Violation

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. Dish washer 0ppm , operator called technician for service. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flying insects in bar area near three compartment sink. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened bag of uncooked chicken tenders on shelf next to premade pizza. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Juice nozzles at both dining room service station. Ice scoop holder. Soda gun in bar area Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large black trash can . Corrected On-Site

Basic - Floor area(s) covered with standing water. In bar area at end near door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen