JANS CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observe Flip top refrigerator ; sliced cheese (48F - Cold Holding) due to being over filled. Operator removed the overfilled. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe no paper towels at cook line hand sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated he took it home .

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe bacon defrosting at room temperature. Operator placed the walk-in refrigerator. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station .See stop sale. Employee discarded butter. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen.

Basic - Stored food not covered...pot pie in reach in freezer. Employee covered . Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gasket and handle to walk-in cooler soiled with mold like substance.

Basic - Equipment in poor repair. Observed Pepsi cooler gasket at wait station torn and in disrepair.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage being held at 115°F. Per Chef, less than 1 hour. chef reheated to 165°F and returned to hot hold. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb on back dock.

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. Observed chlorine sanitizer at 0PPM. Operator set up 3 compartment sink.

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

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. Observed raw ground beef above raw bacon in chest freezer. Operator place raw ground beef on lower shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.