ROYAL CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs into small ramekins after employees use portioned eggs to put onto griddle and without washing hands after employees handle clean and sanitized plates and bread, discussed with operator employees washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee "A" used hand to adjust eye glasses and after without washing hands employee handled clean utensils to cook eggs, discussed with operator employee washed hands. Operator used hand to wipe face and after without washing hands operator handled container of potato salad, discussed with operator who washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to toaster, butter (68F - Cold Holding) per operator product not portioned or prepared today a and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control and time marked product. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bucket of cooked potatoes (59F - Cooling) at 9:20 since 7:00 to 63F at 9:35, at this current rate product will not reach 41F within 6 hours, discussed with operator cooling method, operator moved product to shallow pans to allow adequate air flow cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One currently active employee with expired food handler certification, discussed with operator to renew with employee.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under dishwasher unlabeled spray bottle with degreaser, discussed with operator who labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter interior has black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door reach in cooler at end of cook line interior shelves rusted and pitted, discussed with operator to repair or replace.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above bucket of pickles, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell, eggs wiping hands on soiled apron and touching clean plates and utensils ; employee washed hands and changed gloves Corrected On-Site

High Priority - Employee washed hands with no soap. Employees changed gloves, rinsed hands with water only and put gloves on and started working with foods; manager educated; employee washed hands again with soap and changed gloves Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and steaks over French fries in small freezer at cook line; stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cheese (62F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food left outside; food out of temperature for approximately 2 hours; suggested to add in TPHC form and leave inside cooler to quick chill; Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and posted during inspection Corrected On-Site

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. Printed and posted during inspection Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Printed and posted during inspection Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak and chicken not commercially packaged stored above biscuits and fries commercially packaged Reversed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (43-55F - Cold Holding)in sandwich table at cook line; food overstocked; food not portioned or prepared today; food out of temperature for approximately 1 hour; advised to make smaller portioned ; moved on the bottom 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. gravy (105 F - Hot Holding); in steam table ; as per operator food out of temperature for approximately 1 hour; not sufficient water in the steam table ; Operator reheated to 198 F Corrected On-Site

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/ Manager walked during inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups made on Monday and Tuesday in walk-in cooler; Dated Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm); Fixed to 50 ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Use of printed to go bag in Direct contact with chicken. Operator removed bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make tables - American cheese (41F-52 - Cold Holding) operator states held under 1 hour in overfilled container - operator split and moved to reach in cooler. Corrective Action Taken

Basic - Single-service articles improperly stored. Coffee filters not covered - operator covered. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/22 - paid during inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); corrected Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Weather striping need to be replaced on exterior door.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee removed toast using bare hands - operator discarded toast and instructed employee on proper handling of RTE foods. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line make table top unit - COOLING - sliced tomatoes (71F - Cooling) 9:30am 2.50 hours remaining recheck 71F - operator moved to freezer. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - Tubs of cooked potatoes, cases of eggs and tub of slaw mix.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink - operator posted during inspection. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - cooked potatoes.

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

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. Ham/opened 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey /prepared over 24 hours before/Walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen

Basic - Floor soiled/has accumulation of debris. Floor drains=frontline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over bread/reach in freezer/corrective action taken/operator stored raw beef properly.kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.shredded cheese at 74 degrees (cookline)/ stored within 1 hour. Corrective action taken/operator stored cheese back in cooler. Corrective Action Taken

Basic - Food stored on floor.eggs/walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler#2/frontline.