WILD IRIS CAFE

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Benedict and raw salmon not identified on the menu as being raw and undercooked. Operator is to put an asterisk next to the consumer advisory and the Benedict's and raw/undercooked salmon. Warning

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. For some employees who are servers and are new employees: Allie, Olivia, Angelique, Hannah Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints. Warning

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. Ran 3 cycles, no chlorine sanitizer dispensed. 0 ppm

High Priority - Raw animal food stored over or with unwashed produce. Raw sausage stored over unwashed tomatoes. In stand up cooler in back prep area. Corrected On-Site

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and touched clean utensils no hand wash. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 64F cold hold second temperature at 10:33 am 64F cooling double panned. Cooked sausage 45F cold hold second temperature 43F cooling, cooked mushrooms 46F cold hold, second temperature at 10:23am 43F cooling, cut tomatoes 44F cold hold, second temperature at 10:23am 42F cooling, gap in make table causing cold air to escape the unit. Corrected On-Site Repeat Violation Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on cook line cutting board. Cook moved cell phone Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line wiping cloth under cutting board. Repeat Violation Warning

High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority - From follow-up inspection 2022-01-27: Time Extended - From follow-up inspection 2022-03-30: Operator filled out application and check on 3-2-22 and sent physical mail approximately 3-7-22. The check for $312.00 was cashed on 3-29-22 by the Division of Hotels and Restaurants. Discussed disposition with Allison Meakins. Time Extended

High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up on gaskets Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Old food stuck to clean dishware/utensils. Observed old food debris stored on metal pans. Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

High Priority - : Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45°F - Cold Holding); cooked sausage (45°F - Cold Holding) turkey (51°F - Cold Holding); roast beef hash (47°F - Cold Holding); cooked pasta (50°F - Cold Holding) Warning Priority: High Priority

High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked bacon on sandwich with bar hands, discussed with employee proper hand washing and glove usage. Warning Priority: High Priority

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (45°F - Cold Holding); cooked sausage (45°F - Cold Holding) turkey (51°F - Cold Holding); roast beef hash (47°F - Cold Holding); cooked pasta (50°F - Cold Holding) Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer on prep table aju (114°F - Hot Holding) Corrective action- observed employee reheat Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Observed Advil stored on top shelf of dry storage above cook equipment Warning Priority: High Priority

Intermediate - Observed: 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 milk stored in reachin cooler not date marked Warning Priority: Intermediate

Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warning Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked by Ac Warning Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Observed missing at hand sink in prep area Corrected-observed employee replace Corrected On-Site Warning Priority: Intermediate

Basic - Observed: Accumulation of debris on exterior of warewashing machine. Observed old food debris above dish machine Warning Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cookline prep table Warning Priority: Basic

Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Observed employee sandwich stored in reach in cooler in dry storage shed Corrected-observed employee remove Corrected On-Site Warning Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed in reachin coolers on cookline Corrected-observed employee place in reachin cooler Warning Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up on gaskets Warning Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in back prep area Warning Priority: Basic

Basic - Old food stuck to clean dishware/utensils. Observed old food debris stored on metal pans. Warning Priority: Basic

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour and salt not labeled in prep area Corrected-observed employee label Corrected On-Site Warning Priority: Basic