NATURE'S TABLE CAFE

Basic - Food storage container/container lid cracked or broken. Several cracked lids in use in front counter steamwell next to handwashing sink and several in storage on clean dish rack

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler closest to front counter entrance Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Operator renewed during inspection Corrected On-Site

Basic - Equipment in poor repair. Door handle loose on reach in cooler in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in reach in coolers in kitchen

Basic - Old labels stuck to food containers after cleaning. Several dishes on clean dish shelves around three compartment sinks

Basic - Standing water in bottom of reach-in-cooler. First reach in cooler at front counter in drink station

Basic - Bowl or other container with no handle used to dispense food. Plastic to go cup in container with rice

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat,headband or hair net

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board at dry dish storage

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cantaloupe and pineapple stored over ready to eat at reach in cooler by triple sink

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna,feta and coleslaw at front line temping between 44F-45F.Per operator it was in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna,feta and coleslaw at front line temping between 44F-45F.Per operator it was in reach in cooler overnight

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed one expired manager certificate for Brigitte Graffuis-1-14-19-ServSafe

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at prep area

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed engaged in food prep with no hats or hair nets

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice and pasta Corrected On-Site Repeat Violation

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

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

Basic - Equipment in poor repair. Gaskets make table Gaskets reach in freezer in back

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 in kitchen

Basic - Old labels stuck to food containers after cleaning.

High Priority - Single-service containers not constructed with the required characteristics. Juice bottles not smooth and easily cleaned.

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 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.

Basic - Bowl or other container with no handle used to dispense food. Employee used clear round cambro to scoop ice.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored in a prohibited area. Chest freezer stored in dining room, not protected from customer tampering.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind turbo chef oven heavily soiled.

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

Basic - Equipment in poor repair. Several Gaskets broken on coolers next to computer rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at smoothie station in 70f, water.

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. Yogurts At reach in cooler

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