OLD DIXIE CAFE BREAKFAST & LUNCH

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw steak on grill and proceeded to handle home fries without washing hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home fries 72F, cooked and cooled yesterday. Removed from cold holding one hour ago and left out next to grill. Cook reheated home fries to 194F to hot holding on grill. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns 89F cooked one hour ago and left out on prep table in kitchen. Cook placed hash browns on grill and reheated to 180F to hot hold. Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container in storage area. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour containers solid on the outside.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At tall glass door reach in cooler by cook line. Warning - From follow-up inspection 2025-09-30: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork chops over fully cooked sausage tall reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken stored in same pan as raw chorizo in clear glass reach in cooler. Operator stored properly. Corrected On-Site

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 no time marking. No Time stamp for butter observed. Per operator, out of temperature for approximately 2 hours. Operator time marked product. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. 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 Country steak not in commercial packaging over French fries at white reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Pasta salad made 10/4 at tall stainless reach in cooler. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli sliced soiled with food debris. Per operator, equipment not used today. Operator cleaned and sanitized equipment. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at tall stainless reach in cooler made 10/9 no date mark.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line and back prep area with food splatter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F on counter at front. Cook stated for approximately two hours. Cook placed back into refrigerator. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 9.14.23. Repeat Violation Admin Complaint

Basic - Bowl with no handle used to dispense home fries in glass door cooler. Cook removed. Corrected On-Site Warning

Basic - In-use scoop in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container next to hand sink in prep area.. Cook removed scoop. Corrected On-Site Warning

Basic - Working containers of sugar removed from original container not identified by common name.p next to hand sink in kitchen. Cook labeled. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after cracking raw unpasteurized shell eggs and then touching ham on cook line. Cook went to wash hands. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired n September 2023. For 3 employees.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses on top of chest freezer. Operator placed in sani bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Coo set up fresh solution at 75ppm. Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); Operator set up three compartment sink Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing- fish stored inside to thaw Operator removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter

Basic - Reach-in cooler interior/shelves have accumulation of soil residue- all coolers in the kitchen have heavy accumulation of food debris

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in handwash sink at prep area Operator moved food in reach in cooler Corrected On-Site

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. Dishwasher (Chlorine 0ppm); operator set up three compartment sink Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cracked raw shell eggs to removed shell that fell into the pan, touched her pants right after, wiped her face with her soiled T-shirt touched spatula to scramble/ flip eggs without changing gloves and washing hands; Educated operator; employee changed gloves and washed hands; Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (109F - Hot Holding); gravy (110F - Hot Holding)in steam table; as per operator food out of temperature for 2 hours; operator added more water and placed food on the stove to reheat to 165° F Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at handwash sink by three compartment sink Operator provided paper towels Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use- unable to read temperature due to mold like growth inside the stem- in 2 door cooler in the kitchen

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service Emailed and operator printed and posted during inspection Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Water/ Soda cups stored next to handwash sink at front counter; Operator stored in different location Corrected On-Site

Basic - Cook with soiled clothing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container-scoop stored inside the container and touching sugar; Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line and throughout the kitchen Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food.raw beef with cooked sausages/ric#2/corrective action taken/operator separated both food products. Corrected On-Site

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. Raw chicken over raw beef/reach in freezer/kitchen/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.cookline

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.reach in cooler#3/kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cookline shelf.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep area/kitchen /corrective action taken/operator installed paper towels. Corrective Action Taken

Basic - Food stored on floor.potatoes/kitchen/corrective action taken/operator stored foods back on shelf. Corrective Action Taken Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name.flour/prep area/kitchen