MAGGIE MAE'S SUNRISE CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 56f, chicken salad 47f, sliced tomatoes 49f, butter 57f, liquid eggs 51f, diced sausage 50f, cooked onions 56f, Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Brad Yeates not present at inspection. No other CFM present.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in blueberries. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bagged onions stored on floor in kitchen. Soda boxes and water bottles on floor in front area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass fridge in front area.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass fridge in front has no locking mechanism. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, shredded cheddar cheese 49f, sliced tomatoes 48f, diced cooked sausage 48f, liquid eggs 50f, line reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles in dish area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for scoop in nut containers. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Two door cooler in guest area/walkway with no lock available.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

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. She'll eggs and cooked potatoes no time mark. Time mark adjusted. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass case in front area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48f, liquid eggs 50f, cooked mushrooms 47f, diced tomatoes 46f, reach in cooler on line. Raw chicken 46f, raw burger 45f, sliced cheese 46f, under flat top grill.

Intermediate - Handwash sink used for purposes other than handwashing. Washing grapes in the hand sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled. Dish area. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.

Basic - Open dumpster lid. Shared dumpster.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature. Item put in reach in cooler. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw fish stored over deli ham in glass cooler.. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 72f, raw burger 75f,

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Front area refrigerator not locked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over milk in stand up glass cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67°f, chicken salad 46°f, sliced turkey 47°f, diced sausage 50°f, Repeat Violation

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. Cooked sausage links and patties, raw shell eggs. Time mark adjusted. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. American cheese re-wrapped in plastic wrap no date mark.

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

Intermediate - No soap provided at handwash sink. Next to three compartment sink. 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. Chili no date mark, diced ham,diced sausage no date mark.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Various employee water bottles and coffee drinks on prep shelves.

Basic - Employee with no hair restraint while engaging in food preparation. One employee.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler in front.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey .in box held out at room temperature. Item put in stand up freezer. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ready to eat products stored in glass cooler in lobby area with no means to lock items from the guests. Repeat Violation