CHATTERBOX CAFE

High Priority - Nonfood-grade bags used in direct contact with food. Cooked potatoes cooling in reach in cooler covered with shopping bag, with bag touching the potatoes. Operator removed the bag. 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. Raw shell eggs on cookline not marked with time. Operator stated removed from cooler for 1 hour and placed time mark Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to hand sink. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler next to back door.

Basic - Interior of microwave has accumulation of grease/food debris, at front counter and dry storage.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket near back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep tables in kitchen.

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. Establishment has 1 food manager and 1 food handler. Food handler card through SafeStaff for employee Donna C. expired in 11/2024. Warning - From follow-up inspection 2025-02-07: Operator had employee, Donna C., take training materials home to study for the test to renew food handler training certificate. Time Extended

Intermediate - No soap provided at handwash sink. Hand sink in dry storage area. Operator replaced soap. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with heavily soiled with grease Underneath equipment on cook line.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: shelled eggs ambient (49F - Cold Holding) Discussed with manager about time as a public health control for eggs or using ice. Manager used remaining eggs for order Corrective Action Taken Repeat Violation

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.

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

Basic - Floor tiles missing and/or in disrepair. On cook line

Basic - Prep table shelves with rust that has pitted the surface on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs stored out at room temp, not using time. Eggs were 57f. Owner put eggs in refrigerator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with no label.

Basic - Ripped/worn tin foil used as shelf cover. Observed ripped aluminum foil on the shelves.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator the importance of changing gloves and washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee discarded soiled dishes and began working with clean equipment to serve customers. Discussed with operator the importance of washing hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding raw shelled eggs 70 f Cold holding raw shell eggs 56 f reach in cooler. Cold holding: reach in cooler behind kitchen.butter 52 f cut ham 45 f white cheese 45 f operator placed in freezer. 2nd temp 43 f ham 43 f butter raw shell eggs 41 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 83 f on oven stove turned off. 2nd temp 135 f Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. In back kitchen

Basic - Ripped/worn tin foil used as shelf cover. Underneath multiple prep tables.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed thermometer liquid separated in the egg refrigerator. Warning - From follow-up inspection 2022-01-25: Observed thermometer liquid separated in the egg refrigerator. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on the old ceiling fan in the kitchen. Warning - From follow-up inspection 2022-01-25: Observed dust buildup on the old ceiling fan in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the hand washing sink cabinet breaking away and deteriorating Warning - From follow-up inspection 2022-01-25: Observed the hand washing sink cabinet breaking away and deteriorating Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old torn foil and debris on the bottom shelf of the old unused steam table and under the toaster table. Also, a blackened buildup on the can opener. Warning - From follow-up inspection 2022-01-25: Observed old torn foil and debris on the bottom shelf of the old unused steam table and under the toaster table. Also, a blackened buildup on the can opener. Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Rough foam spray present at the floor/wall juncture under the triple sink. Warning - From follow-up inspection 2022-01-25: Rough foam spray present at the floor/wall juncture under the triple sink. Time Extended

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 and the time removed from temperature control cannot be determined. Observed cut cooked potatoes (60°F); chopped ham (62°F); grilled onions (69°F); can sausage gravy (60°F); grits (84°F) out of temperature and the time mark board not in use. The operator placed the start times for these items onto the time mark board. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed white slimy substance buildup inside the dish washing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed blackened buildup on the ceiling vent in the kitchen area.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding loose from the wall in the kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed unused refrigerator with old debris buildup inside. It is not in use yet needs to be kept clean while present in the facility also, lower parts of tables and shelves in the kitchen.

Basic - Plumbing system in disrepair. Observed a strong sewer gas odor in the men's restroom and area by the hand washing sink.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor with dirt and debris buildup especially along walls and behind equipment