WILDFLOWER CAFE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measuring 0ppm. Operator added chlorine measuring 50ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 6 oz can of tomato paste dented in dry storage. Segregated for return. Corrective Action Taken

Basic - Equipment in poor repair. Handle on tall reach in cooler on cook line broken.

Basic - Food stored on floor. Bag of sugar stored on floor in dry storage area. Operator relocated. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack of shelves over prep area. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Can opener sent to three compartment sink to be washed and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from walk in cooler door. Manager stocked dispenser. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled spray bottle as bleach. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above prep table where carrots are being shredded. Employee moved item. Corrected On-Site

Basic - Food stored on floor. Boxes of orange stored on floor across from walk cooler. Bag of potatoes stored on the floor in dry storage area. Employee moved items off the floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from walk in cooler door. Inspector provided hand washing sign. Employee posted sign at the time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47 F in glass door cooler . Temperatures taken this morning . Manager placed on ice and moved to freezer for quick chill down . Recheck 43 F- 47 F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored next to bag of water softener under triple sink . Manager relocated water softener Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled under triple sink and in front counter area . Employee labeled spray bottle . Corrected On-Site Repeat Violation

Basic - Food ( containers of salad oil, flour and sugar ) stored on floor in dry storage area. Manager relocated food . Corrected On-Site

Basic - Unwashed fruits/vegetables ( containers of whole tomatoes ) stored with ready-to-eat food ( cheese ) in walk in cooler. Manager rearranged food Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry on the floor under the triple sink . Manager relocated water softener . Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in food prep area . Employee changed solution . Recheck 100 ppm chlorine Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in food prep area . Employee relocated wiping bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken 46 F, chicken stock 46 F made two days previously in walk in cooler ambient temperature 39 F -per manager door left open during cleaning - this food toward the front was elevated - temperatures taken - manager moved food to freezer for quick chill down - Corrective Action Taken 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. Milk in glass door cooler - manager date marked milk Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime.- soiled slicer guard - employee cleaner slicer guard Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Ice cubes in cook line hand wash sink - employee rinsed towels in cook line hand wash sink - reviewed with manager

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dana, Andrew hired over 60 days -Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christina expired 2021

Intermediate - Spray bottles containing toxic substance not labeled in dishwashing area - employee labeled spray bottles Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler at 9:34am 5lbs of chicken breast (48F - Cooling) Employee stated chicken breast was cooked more than 24 hours ago. Chicken breast did not cool from 135f to 41f in 6 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk-in cooler at 9:34am 5lbs of chicken breast (48F - Cooling) Employee stated chicken breast was cooked more than 24 hours ago. Chicken breast did not cool from 135f to 41f in 6 hours.

High Priority - Dented/rusted cans present. See stop sale. 4lb tuna can dented at seam in dry-storage room. #10 can of Artichoke quarters dented around seam in dry-storage rom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to cook grill at 9:18am a. Raw pooled eggs (46F - Cold Holding) Operator placed in ice bath re temp 9:55am b. Raw pooled eggs 41f Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer solution reading exceeds 200ppm. Employee change solution re test 50ppm Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen on top of reach-in cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. 4lb tuna can dented at seam in dry-storage room. #10 can of Artichoke quarters dented around seam in dry-storage room. Operator removed cans. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored on floor in prep area. Employee placed bucket on pallet. Corrected On-Site

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm chlorine. Employee added bleach and retested at 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - diced tomatoes (48F - Cold Holding); -diced ham (46F - Cold Holding) Employee added ice bags to both food items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer in kitchen shows accumulation of debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute in ice machine located outside the entrance shows a mold like substance on interior of the ice chute. Repeat Violation

Basic - Plumbing system in disrepair. Faucet on hand wash sink in kitchen, to the right of the dishwasher, faucet is disconnected.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken breasts , temped at 9:50. (47F - Cold Holding) Re temped at 10:20 at 43F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge could not list big six. Educated employee and sent the the big six sheet. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area shows accumulation of debris underneath the slicer guard.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute located outside at the entrance of the establishment shows accumulation of debris and mold like substance.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in rear prep area on the lower corner of the wall located behind the two stacked ovens shows broken cove molding.

Basic - Current Hotel and Restaurant license not displayed. Current license displayed has expiration date of 2-1-2022.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in rear of kitchen to the left of the stand up freezer shows cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf next to toaster. Employee moved phone. Corrected On-Site

Basic - Equipment in poor repair. Gasket on the two door cooler underneath the microwaves has a torn gasket on the right side door. Gasket torn on single door deli cooler in kitchen to the left of the double oven.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding in the front kitchen, including the main cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the two door cooler on the front line underneath the microwaves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad in 2 door cooler behind front cook line. Employee moved to freezer, retemped at 42F. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated operator on big 6 and symptoms to look for and proper reporting protocol. Sending them big 6 poster.

Intermediate - Food-contact surface soiled with food debris. On slicer guard, cutting board stained in prep and cook line. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not dated for certification or expiration date listed. Educated employee on what is needed to be completed properly.

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

Basic - Employee beverage container in cooler at front line cooler. Employee moved drinks to bottom shelf in separate employee area. Corrected On-Site

Basic - Food stored on floor. In walk in cooler, raspberry jam buckets on the floor. Bag of potatoes on floor in dry storage. Employee moved it onto shelves. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of tongs touching lemons for drinks. Server moved tongs. Corrected On-Site

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over bread in walk in cooler. Bread was moved. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line in back behind dish are clothes on counter.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding door reach-in cooler of prep line: homemade salsa 44-45°F, homemade tartar sauce 47°F, homemade cinnamon cream cheese 55°F, homemade sauce with sour cream 43-47°F, quiche 50°F. Operator turned temperature down on reach-in cooler and place ice bags inside of it. Front server's station near expo window: honey butter 58°F. Sliding door reach-in cooler of server's station: 44°F. Server's are in and out of cooler during service. Other foods temped fine Warning - From follow-up inspection 2021-11-18: Sliding door reach-in cooler of make line: homemade tartar sauce 47°F, homemade salsa 47°F, homemade low country sauce with sour cream 47°F, macaroni salad 47°F, egg salad 50°F, quiche 4345°F, cooked sausage links 47°F, homemade cinnamon cream cheese 47°F. Per operator foods were temping at 42°F this morning. Per operator employees are constantly in and out of cooler during service causing temperature elevation. Discussed with operator that foods must be maintained at 41°F or below regardless of circumstance. Operator began placing ice bags inside of cooler and stated she will be calling service repairman to look at cooler Sliding door reach-in cooler next to server's station near expo window: milk 42°F, honey butter 41°F Butters at front server's station near expo window are being held on time Time Extended Corrective Action Taken - From follow-up inspection 2021-11-23: Sliding door reach-in cooler of peaks line: homemade cinnamon butter 44°F, homemade Mayo with sour cream 44°F, Brie cheese 44°F, homemade salsa 43°F, homemade quiche 43°F , chicken salad 45°F. Operator moved foods out of temp to walk-in cooler. Operator provided temperatures from this morning at 8 am of food. Food was at 39°F Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of make line Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at server's station near expo window. Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Containers of lemon and tomato sauce in walk-in cooler. Container of pecans, sugar, and apple cider vinegar on floor of dry storage area. Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottoms of sliding doors on reach-in cooler of prep line have old food debris. Dust accumulation behind oven of omelette make line Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed grapes over washed strawberries in double door reach-in cooler of make line. Discussed proper food storage with employee. Unwashed strawberries over pepper jack cheese in walk-in cooler Warning - From follow-up inspection 2021-11-18: Time Extended - From follow-up inspection 2021-11-23: Time Extended