TORY'S CAFE

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 wiped gloved hands on apron and continued preparing food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over raw cheesesteaks. Provided operator with handout for proper food storage. Rearranged items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board near toaster stained.

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Operator cleaned sink. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John Boughman needs training.

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. Provided operator with employee reporting agreement. Employees signed names. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. White reach in cooler next to 3 compartment sink has soiled door handles.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Operator relocated tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burner stove accumulated with grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat spinach containers.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom on left side of hall not full closing. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard at bottom of cooler near 3 compartment sink.

Basic - Current Hotel and Restaurant license not displayed. Operator posted on wall during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on oven door handle between uses.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in storage area . Reviewed with manager

Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink . Reviewed with manager hand sinks are for washing hands only .

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.

Basic - -Bathroom door left open other than during cleaning or maintenance. -Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Reviewed with manager

Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager

Basic - Food ( containers of whole tomatoes ) not stored at least 6 inches off of the floor in front counter area . Manager relocated containers of tomatoes Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Manager relocated employee bottle of water . Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled squeeze bottle , spatula and plate without washing hands.Reviewed with cook

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef over bags of ice in freezer in storage area . Reviewed with manager . Employee rearranged food Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Cleaner spray bottle stored on shelf next to clean spatulas in storage area . - cleaner next to individuals of syrup on shelf in front counter area - cleaner next to bag of bread in front counter area . Reviewed with manager .Manager relocated cleaners Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only

Basic - AC grates on wall soiled with accumulated dust. Under prep table at cook line . Reviewed with manager

Basic - Cardboard used to line food-contact shelves in small cooler opposite stove and refrigerator in storage area . Reviewed with manager

Basic - Food ( container of whole tomatoes) stored on floor in front counter area . Employee relocated container Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reviewed with manager

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust , soiled shelves in cook line area . Reviewed with manager

Basic - Reach-in cooler interior/shelves have accumulation of soil residues opposite grill . Soiled interior of freezer in storage area Reviewed with manager Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface opposite grill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage 61 F in reach in cooler in storage area -per manager out on counter per order - manager placed sausage in reach in freezer for quick chill down Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner hanging on shelf next to packaged buns in cook line area - employee relocated spray bottles Corrected On-Site

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. Cut lunch meat in reach in cooler at cook line and milk opened 3 days previously in cooler in front counter area - reviewed with manager

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 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. Jack hired a year previously discussed with manager

Basic - Food being cooled outside. Two containers of uncovered cooked potatoes cooling on storage rack out side the back exit door in the back parking area of plaza -manager discarded food Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line and soiled interior of freezer in dish washing area - reviewed with manager

Basic - Water leaking from pipe under mop sink outside - service scheduled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded cheese and sour cream in reach-in cooler in dish area. Operator moved items to bottom shelf of reach-in freezer. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.

Basic - Hotel and Restaurant license decal not displayed on vending machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler door located on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior located on cook line.

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 - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated operator on proper hand washing procedures. Operator changed gloves, washed hands, put on new gloves. Corrective Action Taken

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. See stop sale. Discussed with operator the importance of time stamping as related to time as a public health. Operator marked time properly on food items. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets for fryer on cook line show accumulation of food debris.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on top of deli cooler on cook line at counter. Operator moved the drink. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs, then continued to perform other food related activities. Stopped and educated employee of glove change and hand washing in between after touching hard shelled eggs. Employee washed hands before putting on gloves. Corrective Action Taken

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 can be determined. Educated operator on the importance of keeping a time marks. Operator wrote time marks. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelves of the single door deli cooler on the main cook line. Fry baskets on fryer show accumulation of grease and debris. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit at time of inspection.

Basic - Current Hotel and Restaurant license not displayed.Establishment does not have their current license displayed. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor in rear of establishment to the left of the white freezer near the three compartment sink. Employee discarded and sanitized the area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor underneath the flat top grill has accumulation of grease and debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white fridge in the dish area has no ambient thermometer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the white fridge in the three compartment sink area shows accumulation of debris. Hoods above the flattop grill show accumulation of debris and grease. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in mens restroom slow draining of water.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, interior of reach in cooler shelves soiled in deli reach in cooler, slicer guard soiled with food debris last used a week ago. Repeat Violation Warning - From follow-up inspection 2022-05-17: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed.2-1-2022 license displayed. Warning - From follow-up inspection 2022-05-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheddar jack in white deli reach-in cooler. Discussed proper food storage.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and didn't change gloves and wash hands. Discussed proper hand washing procedures. Employee touched face with gloves on and didn't change gloves and wash hands before handling clean cooking utensils. Discussed proper hand washing procedures Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White deli reach-in cooler: peeled hard boiled eggs 46°F, provolone 44-49°F. Operator placed in reach-in freezer. Re-temp: peeled hard boiled eggs 37°F, provolone 43°F. Per operator they've been in and out of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cook line: sausage gravy 112-132°F. Operator turned up steam table Corrective Action Taken

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. Cut ham in single door reach-in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on single door reach-in cooler of cook line.

Intermediate - 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. 1 employee expired 09/10/2021

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door reach-in cooler of cook line.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.