M/Y CAFE

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitter at mop sink Warning - From follow-up inspection 2024-04-01: Same missing on two hose bibbs on extended splitter at mop sink. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At out door bar hand sink. Manager stocked. Corrected On-Site Warning - From follow-up inspection 2024-04-01: No paper towels at bar sink. Employee put roll of paper towel Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Shipping containers converted to walk in cooler, dry food storage . Both located outside. Checked plans . Not listed on the plans approved. Emailed screen shot of plans to operator. Please submit updated plans to DHR.PLANREVIEW@MYFLORIDALICENSE.COM Warning - From follow-up inspection 2024-04-01: callback inspection was due on 02/19. Accountant emailed me the same old plan. I called her back and explained what she needs to do. And emailed her inspection report. Inspection report spelled out plans need to be submitted to DHR.Planreview@ my Florida license.com. GM called explained him. Third party consultant called explained him. Checked OnBase today . Plans OnBase from 2017. Consultant arrived during inspection.Consultant submitted updated plans on 2/29/2024 based on email . Tara Thielen reviewing the plans. She sent deficiency email on 3/27/2024. Consultant didn't respond to email yet. Admin Complaint

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Foam cup of milk without lid. Chef discarded. Corrected On-Site Warning - From follow-up inspection 2024-04-01: Emoplyee drinking from beverage glass with lid at sushi bar prep station. Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water on cook line. Water temperature 76 f. Manager dumped the water. Corrected On-Site Warning - From follow-up inspection 2024-04-01: Round pizza cutter in standing water at pizza station. Water temperature 117 f Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....krab 53°, salmon 54°, tuna 54°, octopus 51°, cream cheese 54°, shrimp 54° in sushi display case at sushi station being held less than 4 hours , employee time marked. Corrective Action Taken

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...sushi rice being held less than 4 hours , employee time marked. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area due to wall damage at prep station by the dishwashing area. . Must be reinstalled in the same location where removed.

Intermediate - Handwash sink used for purposes other than handwashing....stored a whisk in handwashing sink at sushi station, strainer with slice lemon, straw , ice at bar at front line . Employee cleaned. 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....split peas was cooked two days ago at walk in cooler not date marked, grilled paper onion, cut chicken wrong date marked at walk in cooler. Employee properly date marked. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....pizza slicer at pizza station , employee moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...on the prep counter at sushi station . Employee moved cloth. Corrected On-Site

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

High Priority - Raw animal food stored in same container as ready-to-eat food...raw conch with ready to eat octopus,shrimp contact each other. Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above cheese in walk in cooler box . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding eel 71° in sushi station being held less than four hours. Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by garbage can at kitchen. Employee moved Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line . Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...sherry dressings date marked 10/20 , chef stated it was wrong date , ribs , prime beef in walk . Chef date marked Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi station.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine (0 F)Operator worked on machine during inspection. Rechecked temperature to (160 F)Corrected On-Site Corrected On-Site

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. Observed employee cutting lettuce with barehands. As per employee food to be served as garnish for burgers at a later time. Chef educated employee on proper handling of RTE food. See stop sale.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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. Observed employee cutting lettuce with barehands. As per employee food to be served as garnish for burgers at a later time. Chef educated employee on proper handling of RTE food. See stop sale.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged stored over ready to eat wontons and garlic butter. Garlic butter not commercially processed. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (78F - Cold Holding) at prep station next to double oven at cook line. Food not prepared or portioned today. Food out of temperature for less than 4 hours. As per operator, food on time as public health control since 8 am. Checked form, food not on form. Operator added food on form. Operator time marked food container for four hours. raw salmon (39-47F - Cold Holding) at prep station next to double oven on speed rack. First temperature taken 9:30 am 39 F. Second temperature taken at 10:30 am 47 F. Food left at room temperature for less than four hours. As per operator food to be portioned at a later time. Operator moved to walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese filling (47F - Cold Holding) in two door reach in at end prep station. As per operator food cooked two days ago. As per operator food portioned last night and placed tightly wrapped in the cooler. Due to improper method Food never reached 41F or below. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese filling (47F - Cold Holding) in two door reach in at end prep station. As per operator food cooked two days ago. As per operator food portioned last night and placed tightly wrapped in the cooler. Due to improper method Food never reached 41F or below within 4 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen chili thawing in walk in cooler not date marked. As per operator food cooked prior. Operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense vinegar at sushi station. Operator removed. Corrected On-Site

Basic - Box of raw pork and cases of oil stored on floor in the kitchen at cook line. Boxes of food stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean plates and utensils at on the speed rack at cook line. Employee discarded drink. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line and prep station stored in water at 79-98F.

Basic - Raw Lettuce not washed prior to preparation. Observed employee cutting lettuce before washing. Chef educated on proper procedure.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado behind ready to eat washed cabbage and spinach at reach in drawers across from stove. Operator stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sesame oil and teriyaki sauce bottles not labeled at cook line. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cuban sandwich (62°F - Cooling)at9:10 to 62° F at 9:35 since 9:00 ; in reach in cooler at the back of the kitchen. Sandwiches tightly wrapped and stacked on top of each other. At this rate food will not reach 41° F within 4 hours. Operator placed food on sheet pan and placed in walk-in to cool. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- tuna

Basic - Ice buildup walk-in freezer.