GEECHAH CAFE LLC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who corrected to 100ppm. 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. In reach in cooler cooked pasta (54F - Cooling) at 9:15 per operator product prepared last night before 10pm and left in cooler to chill, at this rate of cooling product never reached 41F within 6 hours see stop sale. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes to place in sink and without washing hands employee handled clean utensils to stir food on stove, discussed with operator employee washed hands. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired DBPR license actively preparing and selling food, discussed with operator to renew license. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked pasta (54F - Cooling) at 9:15 per operator product prepared last night before 10pm and left in cooler to chill, at this rate of cooling product never reached 41F within 6 hours see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table chicken broth (77F - Cold Holding) per operator product not portioned or prepared today and held out of refrigeration for approximately 1 hour, discussed with operator who chose to move product to time is a public health control, emailed form to operator to print and fill. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee. Warning

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator has chemical test strips with no color/concentration comparison chart available for chemical test kit used to check sanitizer discussed with operator. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected to 100ppm Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on prep table cooked fresh peppers in oil (81F - Cooling) at 2:45 since 1:00 to 81F at 3:15, at this rate of cooling product never reached 70F within 2 hours, see stop sale. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and placed in sanitizer and without washing hands employee handled clean and sanitized dishes to place on drying rack, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall above hand washing sink next to flip top cooler at entrance to kitchen, discussed with operator who killed roach, discussed with operator to clean and sanitize area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on prep table cooked fresh peppers in oil (81F - Cooling) at 2:45 since 1:00 to 81F at 3:15, at this rate of cooling product never reached 70F within 2 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in low boy cooler Cooked pork (49F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3 hours, discussed with operator who moved product to reach in freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct solution to 50-100ppm. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table chicken broth (82F - Ambient Cooling) at 2:45 since 12:45 to 81F at 3:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach customer in cooler. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 new employee hired 3 months ago no food handler training, discussed with operator to complete training. Warning

Basic - Dead roaches on premises. On shelf above flip top cooler at entrance to kitchen approximately 4 dead roaches , discussed with operator who cleaned and sanitized shelf. Corrected On-Site Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage stored above clean and sanitized dishes on dish storage rack, discussed with operator who removed drinks. Corrected On-Site Warning

Basic - Food stored on floor. In back of kitchen bucket of chicken stock base stored on floor, discussed with operator to remove product from floor. Warning

Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handle. Discussed with operator who removed tongs. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with accumulation of food and grease build up discussed with operator to clean and sanitize. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at cook line soiled with accumulated grease and food splatter, discussed with operator to clean and sanitize Warning

High Priority - Container of medicine improperly stored. In kitchen directly above flip top cooler bottle of medication being stored. Operator moved medication. 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. In reach in freezer cooked veggies (45F - Cooling); cooked tomato sauce (55F - Cooling); cooked beans (56F - Cooling); cooked conch meat (54F - Cooling) per operator products prepared yesterday and placed in reach in cooler last night to cooler. Products never reached 41F within 6 hours. Products not portioned or prepared today. See stop sale. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before placing cleaned and sanitized dishes on drying rack. Discussed with operator employee washed hands. Corrected On-Site Warning

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 eating food touched mouth and without washing hands employee began to handle clean and sanitized dishes. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged plastic bag of beef stored above bags of frozen veggies. Operator corrected storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in freezer cooked veggies (45F - Cooling); cooked tomato sauce (55F - Cooling); cooked beans (56F - Cooling); cooked conch meat (54F - Cooling) per operator products prepared yesterday and placed in reach in cooler last night to cooler. Products never reached 41F within 6 hours. Products not portioned or prepared today. See stop sale. Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen next to stove Sanitizer Bucket (Chlorine 200+ppm) operator corrected to 100ppm Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish washing area next to reach in freezer and clean and sanitized dishes. Operator had employee move to lobby. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In flip top cooler bottom cabinets heavy build up of food, slime like residue. Discussed with operator to clean and sanitize. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. In kitchen tall reach in cooler used to stored raw meats shelves rusted and pitting. Discussed with operator. Warning

Basic - Stored food not covered. In tall reach in cooler containers of raw chicken, pork , and Turkey not covered. Discussed with operator who added lids. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen walls behind reach in freezer, prep table, dishwasher area are heavily soiled with food and grease build up. Discussed with operator to clean and sanitize. Warning