DAILY NEWS CAFE & RESTAURANT LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cole slaw 44/45 F , milk 44/45 F in glass door cooler . Temperatures taken this day. Items moved to freezer for quick chill . Reviewed food storage to allow for air flow in the back interior of cooler Food moved to freezer for quick chill down coleslaw 38 F , milk 35 F . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line. Manger relocated tongs Corrected On-Site

Basic - Raw fruits/vegetables ( potatoes) not washed prior to preparation. Reviewed with manager . Manger cleaned potatoes Corrective Action Taken

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager - From follow-up inspection 2025-03-19: Time Extended

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/ Person in charge does not have CFM, 5 employees present during inspection

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. Proof of training provided for two employees

Basic - Carbon dioxide/helium tanks not adequately secured. Rear prep room

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers at front counter

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature on speed rack, discussed proper methods with staff

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepared sauces in prep room cooler

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then proceeded to prepare food without washing hands, discussed proper hand washing with employee

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used on sheet tray with mushrooms stored on it, paper towels removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw chicken on top of raw lamb, raw chicken moved to bottom of lamb Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes then made coffee for customer without washing hands, discussed proper hand washing with employee

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh mozzarella (55F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding) in reach in cooler next to pizza oven, shredded mozzarella cheese moved to bottom of cooler Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site Repeat Violation

Basic - Food stored on floor. Fry oil on floor

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass by dumpster

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in small refrigerator at front counter

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of employee water opened in reach in cooler, bottles of water removed Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - trashcan in front of hand wash sink in front counter area - reviewed with manager hand wash sinks must be accessible at all times - manager relocated trash can Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - pitcher inside front line hand wash sink - reviewed with manager hand wash sinks are for washing hands only - pitcher removed from hand wash sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area - manager placed paper towels at hand wash sink Corrected On-Site

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 Andre hired 6 months, Anna hired 1 year , Jasmine hired 3 years . Repeat Violation Admin Complaint

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory posted inside areas . Raw animal foods must be fully cooked prior to service. Provided consumer advisory to manager . Manager posted in the dining area Corrected On-Site

Basic - -Opened employee beverage container in a cold holding unit with food to be served to customers in the front line area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation in front line area

Intermediate - - From initial inspection : 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. Expired training 03/03/21 - From follow-up inspection 2023-08-25: No proof of employee training provided Admin Complaint

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Tablet/pellet fed dish washer, Tested at 0ppm, manager set up three compartment sink to sanitize dishes until Ecolab comes out to fix the dish machine. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade To-go bags used to store pita bread in back storage area. Discussed with operator.

High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner stored on cooks line over clean plates, bowls and trays, manager removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Two knives stored inside hand wash sink across from register, operator moved utensils. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Two boxes of Roma tomatoes stored on the floor under prep table in back storage area. Operator removed from floor. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -11 packages beef and veal sausage line on speed rack in back storage area. Operator placed inside reach in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoon near coffee maker behind register. Discussed with operator,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloths stored on cooks line and inside hand wash sink. Operator moved to sanitizer solution. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -On cooks line operator placed another bucket under the sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line of oil and other sauces not labeled. Operator labeled bottles. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon removed from container of water next to coffee station. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocking dish area hand sink - operator removed. Corrected On-Site

Basic - Employee eating in kitchen . Observed operator remove food from kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sinks throughout establishment used by food employees. 1 in kitchen and both bathrooms. Observed operator place signs at sinks. Corrected On-Site