SWEET SAGE CAFE

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. One employee with expired certificate

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At entrance to kitchen, secured Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Next to ice cream freezer, removed Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed handling dirty dishes, then proceeded to unload and stack clean dishes from dish machine without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over strawberries in walk in cooler

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Kitchen, removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (69F - Cold Holding), discussed holding options with operator

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at steam table not inverted, order corrected Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line

Basic - Floor area(s) covered with standing water. Under cooler next to ice cream

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 84F water, removed

Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine in customer traffic area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sweet potato fries in cooler on cook line, order corrected. Shell eggs over cooked apples in walk-in cooler Corrective Action Taken

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean ice pitchers stored outside above ice machine, moved to kitchen for cleaning Corrective Action Taken

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

Basic - Old labels stuck to food containers after cleaning. Plastic containers over microwaves on cook line

Basic - Stored food not covered. Ice cream in chest freezer

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass cooler in dining room not secured

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line Metal storage racks above service soiled with dust

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. 0ppm, corrected to 50ppm Corrected On-Site

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line cracked shell eggs, then changed gloves with no hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clam shell cooler on cook line-cut lettuce (51F - Cold Holding), held less than 4hrs, operator moved to to bottom of cooler Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer

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. Accumulation of dust in ceiling fan above dish machine

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table over ice cream cooler, employee removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cooler on cook line Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over whipped butter packets in walk-in cooler, operator corrected order Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dish machine handled dirty plates with gloves on then stacked clean dish ware with no glove change and hand wash in between. Discussed proper hand washing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs on cook line 74F. Ice bags placed on top. Temperature controlled for safety butter packets on guest tables 80F, operator advised packets are left on table. Advised operator to keep packets in cooler and provide to guests in smaller quantities or upon request. Operator advised packets are on time as a public health control Corrective Action Taken Repeat Violation

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. Butter packets on tables with no time stamp, operator advised packets put out less than 4 hours ago.

High Priority - Time/temperature control for safety food re-served to customers. Temperature controlled for safety butter packets on guest tables 80F, observed packets being brought back to reach in cooler by server. Operator advised packets are re-served to customers. Advised operator to keep packets in cooler and provide to guests in smaller quantities or upon request.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 124F hot holding on cook line, reheated to 174F. Onion soup 121F hot holding on cook line, reheated 166F. discussed time as a public health control with operator and provided procedures. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to syrup storage shelves by dry storage.

Intermediate - Spray bottle containing toxic substance not labeled. Near entrance to kitchen, advised bottle contains Lysol, operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Under hand wash sink near kitchen entrance.

Basic - Employee eating in a food preparation or other restricted area. Employee drink on reach in freezer immediately next to prep work. Multiple drinks on tray above food storage, advised operator about relocating items. 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 on shelf above fruit cutting station Repeat Violation

Basic - Floor area(s) covered with standing water. Dishwasher accidentally released drains from dish machine and 3 compartment sink on to floor at same time, floor drain is slow draining causing water to leak across kitchen floor. Employees immediately cleaned up water. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In red cooler near reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers in glass mug by steam tables at 104 degrees Fahrenheit Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler

Basic - Single-service articles improperly stored. Coffee filters not covered in kitchen, employee corrected Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher accidentally released drains from dish machine and 3 compartment sink on to floor at same time, floor drain is slow draining causing water to leak across kitchen floor. Employees immediately cleaned up water. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes, then handled clean dishes without washing hands or changing gloves at dish machine area. Discussed proper hand washing procedures with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat food in reach-in cooler at cook line. Chef moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of pooled egg 44 F cold holding in reach-in cooler by storage area. Operator stated that it was sit in room temperature for less than 30 minutes. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled spray bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used in a big container of potato home fries in walk-in cooler. Operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at cook line. Operator moved to proper storage. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee discarded drink from reach-in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored on storage shelf next to clean food equipments. Operator removed shoes. Corrected On-Site

Basic - Food stored on floor. Observed a case of banana stored on floor at dry storage. Observed a case of potato fries stored on floor in walk-in cooler . Operator removed all items from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food utensils stored in standing water at 81 F on cook line. Chef discarded water. 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. Primed and fixed lines now 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quiche 48°f, cut melon 49°f, Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.