GEORGE'S CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Made payment during inspection Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +500ppm quaternary at 3 compartment sink. Operator added water 400ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw and chicken salad in walk in cooler

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

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle. Operator cleaned during inspection Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at prep station

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Reach in cooler at cook line next to fryers. No tcs foods available

Basic - Floor area(s) covered with standing water. Front counter

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and behind oven

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with debris

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both reach in cooler at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers soiled with dust in walk in cooler and ice machine

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of stem well Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind cooking equipment

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease around fryers Vents soiled with dust in walk in cooler and ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line

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

Basic - Working containers of food removed from original container not identified by common name. Multiple containers at pastry station

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust at storage room

Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in walk in cooler

Basic - Food stored on floor. Bucket of pickles in walk in cooler Corrected On-Site

Basic - Light not functioning. No light bulb at walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vents on ice machine Buildup grease at hood system

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey over RTE in walk in cooler Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards at cook line Repeat Violation

Basic - Equipment in poor repair. Reach in cooler door in disrepair at salad station Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water at front counter

Basic - Floor soiled/has accumulation of debris. Floor soiled around kitchen and walk in cooler

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair at entrance of Walk in cooler Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line

Basic - Light not functioning. No light bulb at walk in freezer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line with food debris

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ice machine and prep table with accumulation of dust Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. In 2 cutting boards Prep table and cook line

Basic - Equipment in poor repair. Reach in cooler make table doors don't close appropriately

Basic - Floor tiles missing and/or in disrepair. Entrance walk in cooler

Basic - Light not functioning. Light bulb missing In hood system

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line Handwash sink. Provided operator with copy Corrective Action Taken

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep station

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and cornbeef 48F in reach in cooler at prep station. Per operator less then 4 hours. Recommend ice bath for temperature recovery Corrective Action Taken

Intermediate - No soap provided at handwash sink. In cook line hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, tuna salad and chili made yesterday no date marking in walk in cooler

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ice machine and prep table with accumulation of dust

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards

Basic - Equipment in poor repair. Reach in cooler make table doors don't close appropriately

Basic - Floor tiles missing and/or in disrepair. Entrance walk in cooler

Basic - Floors not maintained smooth and durable. In walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board. In prep table

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Above prep table

Basic - No handwashing sign provided at a hand sink used by food employees. In cook line hand wash sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior Make table with food debris

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table reach in cooler

Basic - Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled with debris Around kitchen area

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in cook line

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beans in walk in cooler. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1live roach on reach in cooler by oven Operator got rid of the roach. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Floor behind and under equipments.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from hood system. Fan covers have dust

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in coolers, gaskets and walk in cooler shelves

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean spoons kept in front counter kept facing up.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust in wall behind oven

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw eggs over onion

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True make cooler ; cut tomatoes (55F - Cold Holding); cut lettuce (55F - Cold Holding) operarator removed product from this cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. A vacuum breaker needs to be added to the splitter at the mop sink , currently no back flow device is present

Intermediate - No soap provided at handwash sink. Front hand sink

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed DBPR Form HR 5030-081 operator printed and posted Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Frame of the ice bin has a black mold like substance

Basic - Equipment in poor repair. True make cooler

Basic - Single-service articles not stored inverted or protected from contamination. At the front counter silverware stored business end up

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon-50F Beef patties-48F Raw chicken-47F Per operator it was bought from walk in cooler to the line less than two hours ago.Operator iced down salmon and will ice down other items Corrective Action Taken

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. Emailed operator handout Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth and spoon in hand washing sink at cooks line Corrected On-Site

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. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line Walk in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at soup station not inverted

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

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen on make tables and individual cutting boards

Basic - Floor area(s) covered with standing water. In cooks line and prep area

Basic - Floors not maintained smooth and durable. Floor in walk-in cooler

Basic - Food storage container/container lid cracked or broken. Pulled pork stored in broken container. Operator discarded container with pork

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line

Basic - No container installed for catching grease from hood drip tray.

Basic - Walk -in cooler shelves with rust that has pitted the surface. And walk in freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat in walk in cooler Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in glass reach in cooler at front line

Basic - Cutting board has cut marks and is no longer cleanable. All three white cutting boards on make tables at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage area

Basic - Equipment in poor repair. First reach in cooler at cooks line has frozen over and employee had to thaw it out,in the meanwhile all items were moved to walk in cooler. Items in reach in cooler were placed there less than two hours

Basic - Food not stored at least 6 inches off of the floor. Cooking oils stored on floor in storage area

Basic - In-use tongs stored on equipment door handle between uses. On oven handle at cooks line

Basic - In-use wet wiping cloth/towel used under cutting board. At make table across from stove

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach in cooler at cooks line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All three reach in coolers at cooks line have no ambient thermometer

Basic - Standing water in bottom of reach-in-cooler. Standing water in all three reach in coolers at cooks line

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cooks line - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board throughout cooks line - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler under microwave has doors that do not close properly Walk in cooler door does not close all the way Repeat Violation - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At entrance to the walk in cooler Repeat Violation - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled in the interior and exterior - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at all reach in coolers on cooks line Repeat Violation - From follow-up inspection 2022-11-18: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st, will provide operator with how to renew

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (51-54F - Cold Holding), operator had a busy lunch rush and left cooler top open, put on ice and in walk in to rapid chill Retemped at 41F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated milk open Sunday in front reach in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled Cutting board stained and soiled Repeat Violation

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

Basic - Equipment in poor repair. Baker cooler not holding temp

Basic - Floor area(s) covered with standing water. In walk in cooler

Basic - Floor tiles missing and/or in disrepair. Missing tile leading into walk in cooler Repeat Violation

Basic - Ice bucket not inverted or protected Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. By steam table Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled Gaskets on baker reach in cooler soiled Repeat Violation

Basic - Single-service articles improperly stored. To go containers stored on floor in dry storage

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler back right shelves rusted

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar and flour Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer tested 0 ppm

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. Tested 0 ppm Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards on line stained

Intermediate - Handwash sink used for purposes other than handwashing. Employee at front station used hand sink to fill up water pictures Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front service counter Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels to sink at entrance of kitchen

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler from previous day not dated Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under and around all cooking equipment Around coolers and behind cooler and prep tables Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair to entrance to walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers soiled Walk in cooler shelves soiled Exterior of ice machine soiled Filters to ice machine very dusty Exterior of oven soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface to small cooler on right at entrance to kitchen and 2 coolers on left

Basic - Towel used under cutting board. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors unsealed concrete

Basic - Wall soiled with accumulated grease, food debris, and/or dust By 3 compartment sink Several walls around kitchen by prep tables Behind ice machine

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