LOUIS PAPPAS MARKET CAFE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in restrooms soiled with dust and mold like substance. Vent/ceiling in kitchen area soiled with dust Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken in walk-in cooler, order corrected Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Drain cover(s) missing. Under dish machine Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf above cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoops in 87F water, removed for cleaning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed grape leaves.

Basic - Drain cover(s) missing. Under dish machine.

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled shirt with gloved hand and than touched gyro meat. Discussed proper hand washing with employee and operator .

High Priority - Employee washed hands with no soap. After changing sanitizer buckets an Employee rinsed hands no soap and put gloves on and began prepping food.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near dish machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (93F - held on counter); gyro (74F - held on counter) gyro was out of temperature less than 4 hours operator place gyro on grill for reheat. Reheat temperature 170F

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. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed spoon in hand wash sink behind the line. Discussed the need to use hand wash sink for washing hands only Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding Cooked grape leaves and rice in freezer. Discussed proper date marking in both freezing and refrigeration of TCS foods

Basic - Cutting board has cut marks and is no longer cleanable. Cook line prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table, employee moved purse from prep table.

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

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spatula between equipment

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles touching lettuce, cheese and tomatoes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawed under running water 70F.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled with common name. Spice container not labeled with common name Corrected On-Site

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 chlorine - air in line - manager primed dish machine - recheck 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dolmades at 46 F in tall cooler next to oven - temperatures taken this day- moved to freezer for quick chill down recheck 41 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can openers on prep table in back kitchen - manager put can opener in dish washing area to be cleaned

Intermediate - Handwash sink not accessible for employee use at all times. - large pots stacked in front of dishwashing area hand wash sink - manager relocated pots- reviewed with manager that accessibility of hand wash sinks at all times Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front salad station area and back dish washing area - manager placed paper towels in dispensers Corrected On-Site

Basic - Equipment in poor repair. - inside microwave is rusted and not smooth and easily cleanable

Basic - Food ( containers of chicken stock ) stored on floor in walk in cooler - manager rearranged food Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in men's bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table and cart - manager placed towels in wiping buckets Corrected On-Site

Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength at cook line area - manager changed solution - recheck Triple sink /Wiping buckets 272 ppm DDBSA / 704ppm Lactic acid SmartpowerSink and Surface 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. Ice machine removed in back dishwashing area and ice machine added to self service soda station - From follow-up inspection 2022-04-27: Time Extended - From follow-up inspection 2022-06-29: Operator stated that their corporate office called plan review and the plan reviewer made the changes over the phone. After speaking with plan reviewer they do not have documentation of the change. I provided the operator with a copy of the establishments plans and directions of what they need to do and the email for plan reviewer Robin Shuler who stated that she would make sure it was taken care of. Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-04-27: Time Extended - From follow-up inspection 2022-06-29: Time Extended

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. Observed heavy cream in walk in cooler not date marked.Operator was able to determine that it was opened this morning and dated container. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed mopping buckets and brooms in front of hand wash sink. All items removed after discussion with operator. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Spoke to operator, license displayed Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in Walk in cooler. Operator removed after discussion. Corrected On-Site