LITTLEMOIRS LEFTOVERS CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over liquid pasteurized eggs at flip top cooler by fryer Raw shrimp over sliced tomatoes flip top cooler on cook line. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked farfalle (44F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Operator placed overstocked pasta on lower portion of cooler. Per operator, not prepared or portioned today. Per operator, product out of temperature for approximately 30 minutes. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning bucket in hand wash sink on cook line. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Fresh mussels on cook line, no tag present. Operator provided tag. Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on floor in server side station. Corrected On-Site

High Priority - Food placed in soiled container. Cook washed whole tomatoes and then placed the washed tomatoes back into the unsanitary cardboard box they were delivered in. Cook washed tomatoes again and placed into a sanitized bowl. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup in walk in cooler date marked 7.22.24, more than 7 days. Chef stated onion soup in steam table reheated was from a different batch.

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. Chlorine 209ppm + on cook line. Chef set up fresh solution at 75ppm. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on cook line. Cook removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. street corn (79-80F - Cooling) at 10:50 to 80 F at 11:10 since 9:00 in reach in cooler at cook line ; food stored in big plastic container and covered during cooling process; food never reached 70 F within 2 hours; chef placed food on the stove to be reheated to at least 165 F and start the cooling process again 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 and operator posted written procedure during inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution used as sanitizer no test strips;

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense pasta at reach in cooler at cook line; Operator removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- at dessert station ; water turned on

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler by dishwasher Operator cleaned and sanitized during inspection Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance at dishwasher area

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/ Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have mold like substance at sandwich table at cook line

Intermediate - Spray bottle containing toxic substance not labeled- quaternary sanitizer spray bottle no label; operator labeled Corrected On-Site

Basic - In-use knives stored in cracks between pieces of equipment- between sandwich table and the wall at cook line; knives were removed; Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food- case of basil stored above shelf with sliced tomatoes in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Chef checked salmon temperature and proceeded to wipe it clean with his apron; Provided alcohol swabs and educated employee Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above smoked Gouda in reach in cooler at cook line. Operator stored properly Corrected On-Site

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/

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all reach in cooler at cook line

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw Groundbeef with andouille sausages/walk in cooler/corrective action taken/operator separated both food products. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler. Corrective action taken/operator discarded thermometer. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Potatoes/cookline

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water/prep area/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters/not installed properly/Operator ordered new filter. Corrective Action Taken

Basic - Food stored on floor. Tomatoes/prep area/corrective action taken/operator stored foods properly. Corrected On-Site