TIN CAN CAFE 2 LLC

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. Provider the operator with the DBPR HR form 5030-104. The operator posted the form. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer not working.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface: Hood system vents are soiled with grease.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw Shell Eggs (49F - Ambient Air Temperature) stored above fill line in cooler on cook line. Operator moved some trays to walk-in cooler. Discussed fill lines. Corrective Action Taken

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside and bag of cat food stored underneath wait station handwash sink. Discussed with employees, operator, and landlord.

Basic - Ceiling tile missing in room with water heater off back of kitchen area near ice machine and water damaged ceiling tiles above wait station area off seating area.

Basic - Exterior door has a gap at the threshold that opens to the outside on the side of the kitchen off the cook line.

Basic - Unnecessary items/unused equipment on the premises. Observed storage shed stored outside in poor repairing door falling off storage shed, unused water heater, freezer, and other pieces of equipment. Discussed with operator and landlord.

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

High Priority - Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over unwashed melons in walk-in cooler. Employee started to remove and store correctly. Corrective Action Taken

Basic - Dead roaches on premises. Observed 1 dead roach to the right of the reach-in freezer holding frozen bread next to the walk-in cooler. Employee removed, cleaned, and sanitized area. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food in toast section of kitchen in container of butter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and bag stored next to bottles of hot sauce in wait station/condiment storage area in front of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting on containers stacked together on equipment storage rack to the right of the slicer.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution in bucket in front counter/wait station area with a chlorine solution at 200 ppm. Operator corrected to 50 ppm. Corrected On-Site

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

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm 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. Shell eggs and cut melon on cook line, no mark operator writes time on clipboard. Reviewed time control form with owner Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter- towel bucket greater than 200 ppm, corrected to 50 ppm Corrected On-Site

Basic - Equipment in poor repair. Rubber seal on inside of ice maker torn, surface rust by door

Basic - Hole in or other damage to wall. In both restrooms

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water, operator moved to shelf. Discussed using straw or equivalent to minimize mouth to hand contact Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dish wash areas. Paint peeled off