SAQUELLA CAFFE

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. Operator stated out chlorine sanitizer; awaiting delivery. Delivery arrived and chemical installed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over peas in walk in freezer. Operator moved shrimp underneath peas. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muesli (53F - Cold Holding) at 10:30 since 7:30 - 47F at 11:20; cream cheese (53F - Cold Holding) at 10:40 since 7:30 - 53F at 11:20 ; tuna salad (51F - Cold holding) at 10:40 since 7:30 - 49F at 11:20. Per operator items not prepped or portioned today. Recommended moving to walk in to rapidly chill. 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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pastry station - Napoleon cream; (48F - Cooling) at 10:20 since 9:50 - 47F at 11:20 ; Flip top cooler near waffle iron - cut melon (53F - Cooling) at 10:30 since 10:20 - 50F at 11:20. Recommended operator to move items to rapidly cool. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For iodine sanitizer at front counter dishwasher

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of multiple cleaned, stacked pans on dish drying rack. Recommended separating to properly air dry.

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. At front counter. - From follow-up inspection 2023-02-08: Time Extended - From follow-up inspection 2023-02-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. At second floor prep area with sheeter machine, no hand wash sink. - From follow-up inspection 2023-02-08: Time Extended - From follow-up inspection 2023-02-09: Time Extended

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. No hand wash sink at added second floor sheeter machine in prep area Warning - From follow-up inspection 2023-02-08: Time Extended - From follow-up inspection 2023-02-09: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches under cookline grill - From follow-up inspection 2023-02-08: 5 live roaches at the grill and range on the cookline Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. At front counter. - From follow-up inspection 2023-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. At second floor prep area with sheeter machine, no hand wash sink. - From follow-up inspection 2023-02-08: Time Extended

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. No hand wash sink at added second floor sheeter machine in prep area Warning - From follow-up inspection 2023-02-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Quiche batter made with raw shell eggs stored above clean produce. Items moved to lower shelf. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches under cookline grill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, milk (48F - Cold Holding). Ice does not reach the level of the food. Ice added to well. At cookline grill, pooled eggs (50-56F - Cold Holding). Eggs in bin sitting on top of the ice. Item stored less than 2 hours. Item moved to reach in cooler to chill and cold hold Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. At front counter.

Intermediate - Handwash sink missing in warewashing or food preparation area. At second floor prep area with sheeter machine, no hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink used to store small pan with scoop. Items removed. Corrected On-Site

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. No hand wash sink at added second floor sheeter machine in prep area Warning

Intermediate - Spray bottle containing toxic substance not labeled. At hostess stand, bottle of liquid with no label. Operator labeled Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground, grease in drain, outside back door. No evidence of tracking inside. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outside cooler, milk (47°F). Items in cooler overnight. Items discarded. At front counter cooler #2, heavy cream (54F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outside cooler, milk (47°F). Items in cooler overnight. Items discarded. At front counter cooler #2, heavy cream (54F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale At cookline, Pooled eggs 54°FCold Holding. More ice added to container to cool to 41°F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill, sausage (72F - Hot Holding); sweet potatoes (79F - Hot Holding). Items returned to heat to reheat to 165°F to hot hold At hot box, potatoes (72F - Hot Holding). Iytems returned to heat to reheat to 165°F to hot hold Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At cookline and bakery lines, spoon and basting brushes stored in sinks. Items removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided, soap or hand wash sign at handwash sink at front counter items provided. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. On cookline behind cooking equipment. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline fryer. Knives moved Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. At back prep area over prep table an single service items. Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. turkey (151°F - Cooking) item was removed from oven 5 minutes prior to temperature bring taken, outer parts are above 165°F center temperature at 151°F. Instructed operator to return to oven and take temperature with probe thermometer. Retook temperatures at 166°F-170°FCorrective Action Taken Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked onion (57°F - Cooling). Operator states was prepared at 8 am. Temperature taken past 6 hours. Item is in a unit that is not at proper temperature. See Stop Sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked onion (57°F - Cooling). Operator states was prepared at 8 am. Temperature taken past 6 hours. Item is in a unit that is not at proper temperature. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (56°F); sliced cheese (54°F); salmon burger mix (51°F). Unit has an ambient temperature of 49°F-50°F. Operator states items have been in unit longer than 4 hours, monitored unit for approximately 1 hour with no changes in temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (56°F); sliced cheese (54°F); salmon burger mix (51°F). Unit has an ambient temperature of 49°F-50°F. Operator states items have been in unit longer than 4 hours, monitored unit for approximately 1 hour with no changes in temperature. See Stop Sale Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time stamp. Butter held at expo line has a time stamp of 10 am. Operator states item was replaced approximately 1 hour ago. Temperature is within range for statement. Operator placed time mark on item Corrected On-Site Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (prepared at 8 am) (50°F - Cooling); cut cabbage prepared 10am (52°F - Cooling) temperature taken past 4 hours. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (prepared at 8 am) (50°F - Cooling); cut cabbage prepared 10am (52°F - Cooling) temperature taken past 4 hours. See Stop Sale Warning

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

Basic - Ice scoop handle in contact with ice. Operator reorganized Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside display case with pastry's intended for customers at front counter 1 live fly at pastry area in kitchen landing on trash can and prep table 1 live fly at employee hand wash sink at storage rack in kitchen 4 live flies at restroom area 1 live fly at entrance hallway to kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At pastry area cooler, raw eggs stored over butter. Eggs moved to bottom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, quiche (47-50°F - Cold Holding). Quiche in cooler less than 3 hours. Quiche voluntarily discarded by operator and replaced with item t proper temperature. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. At front counter

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, soda gun nozzle. Can opener blade soiled

Intermediate - Handwash sink used for purposes other than handwashing. At storage rack in kitchen, sink used to rinse food off of items.

Basic - Buildup of food debris/soil residue on equipment door handles. At cookline

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At dish wash area, ceiling damaged and a hole exposing an electrical wire

Basic - Equipment and utensils not properly air-dried - wet nesting. At expo line storage rack, pint glasses stored and stacked wet.

Basic - Food stored on floor. At walk in freezer, three case of food stored on floor. Items moved to shelves. Corrected On-Site

Basic - Wall vent soiled with accumulated food debris, grease, dust, or mold-like substance. At hand sink at front expo line

Basic - Water leaking from pipe and/or faucet/handle. At hand sink on cookline, expo line and pastry area