CAFE EUROPA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw pork over noodles. Operator moved to bottom shelf Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (45F - Cold Holding); purple cabbage (45F - Cold Holding)operator put covers on pans and will turn temperature down Corrective Action Taken

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs, raw pork over ready to eat, produce in walk in cooler Repeat Violation Warning - From follow-up inspection 2023-05-16: Shell eggs over potato salad, cooked potatoes, pickles Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has one employee, Servsafe Chicago Warning - From follow-up inspection 2023-05-16: Certificate does not have safestaff logo. Certificate is from National Restaurant Association which is not approved by the Division. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mashed potatoes sitting out on counter since 10:45 at 92F, time is 12:45 now, see stop sale

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach establishment is using is not for food contact surfaces, operator sent someone to store, came back with the proper bleach for food contact surfaces Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in walk in cooler Raw pork over soup in walk in cooler Operator moved raw product under ready to eat product Provided operator with DBPR Form HR 5030-098 Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee taking payment and touching clean plates not changing gloves Employee in back not changing gloves after changing tasks

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork soup (54F - Cold holding); rice (47F - Cold Holding) in walk in cooler, operator uncovered and put in coldest area of walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oil with sautéed onions and bacon (85F - Hot Holding); perogies (77F - Hot Holding), sitting on reach in freezer on cook line, operator decided to put in reach in cooler to get down to temperature and keep them cold

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler not date marked

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of Coffee on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad hanging on shelf above prep table, cell phone on prep table

Basic - Employee with no hair restraint while engaging in food preparation. Both employees engaging in food with no hair restraint on

Basic - Food stored in a location that is exposed to splash/dust. Hand sink next to food with no lid sitting on top of reach in freezer, no splash guard

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.