KRISTINA'S CAFE

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. Manager advised time mark came off egg cartons where raw shell eggs are held on time. Manager had employees replace time stamp. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution tested at 200 ppm. Educated employee on proper solution strength and advised to make a new solution. Solution was made at 50 ppm and corrected. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket for wiping cloth tested too high. Test strip not used to check sanitizer .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled. Operator moved to dish pit where employee cleaned. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in front of produce walk-in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in mop sink area soiled underneath shelving units. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach-in freezer next to door to kitchen with ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across fro, cook-line

Basic - Reuse of single-service or single-use articles. Egg carton used as shelf liner above cook-line where utensils were stored. Instructed employees to discard cartons and cease reusing.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on line observed cracking raw shell eggs and then handle plated food at service window. Inspector stopped employee and discussed proper handwashing techniques. Cook left line and washed hands before returning to work. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked bacon in walk-in cooler. Owner rearranged items. 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. Open container of milk in walk-in cooler and rice pudding in walk-in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener on prep table behind cook-line soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored inside handwash sink at front counter. Bucket removed. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time for raw shell eggs. However has no written plan. Discussed with owner time as a public health control. Inspector will provide application and guidelines. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in front of outer produce walk-in coolers with visible black mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and keys on prep table behind cook-line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors at mop sink with accumulation of debris underneath adjacent storage shelf. Repeat Violation

Basic - Food stored on floor. Mayonnaise tubs and beef soup base stored on floor in dry storage room. Repeat Violation

Basic - Open dumpster lid. Manager had lid closed during inspection. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of single-use articles. Containers of sour cream used to hold food in walk-in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters at front counter stored without a cover. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands on cook line. Observed employee grabbing a plate for an order at the line. Discussed with employee proper handwash techniques when handling raw shell eggs. Employees moved items stopped work and immediately washed his hands. Corrective Action Taken

High Priority - One live, small flying insects found in front seating area. Not observed landing on food contact surfaces.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Employees utilizing ambient Cooling of red sauce documented at 9:20 AM (101F - Cooling). A retemp at 10:35 AM was taken at 101F. Discussed with employees proper cooling techniques. Employees moved items to walk-in to cool. Discussed utilizing thermometers to check temperatures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table can opener in prep area soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Knife and single service bucket in hand wash sink next to walk-in cooler. Employee removed items. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for holding raw shell eggs.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed inside walk-in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled at prep sink in kitchen. Employee labeled bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in wait area reach-in cooler not separate from restaurant food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on reach-in cooler and prep table at server wait station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Blue Pepsi cups at drink station in wait area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath the cook-line with an accumulation of old grease.

Basic - Food stored on floor. Chicken gravy and unwashed potatoes on floor in rear prep area. Cooking oil stored on floor in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop stored with handle not up in dry storage area.

Basic - Reuse of single-service or single-use articles. Cut tomato's stored in sour cream containers. Reuse of pickle buckets and not labeling the items inside walk-in cooler.

Basic - Single-service articles improperly stored. Coffee filters not covered in container at front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in prep area hand wash sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, sliced meat from previous day not date marked in walk in cooler

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 10 dead flies in hanging sticky trap from ceiling in front server area

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. a. Four 46 ounce cans are dented at seams. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then touch clean utensils and bowl without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.

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 touching soiled dishes then retrieving clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 9:10am. Employee moved items to walk-in cooler. Re temp at 9:50am a. sliced cheese (54F - Cold Holding) 48f b. diced steak (55F - Cold Holding) 50f 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. No time mark for raw shell eggs stored on top of prep table on cooks line. Employee time marked eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers in wait station area are soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked rice in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Sour cream and cottage cheese containers are used to store food.

Basic - Stored food not covered. From walk-in cooler items cold holding not covered. a. Multiple pans of cooked potatoes. b. Two containers of cooked sausage.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 62 ounce can of dented mushrooms in dry goods storage area not segregated. Warning - From follow-up inspection 2024-02-27: 46 ounce can of tomato juice dented in dry goods storage area and not segregated. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table in kitchen has built up food debris. Can opener on same prep table has built up food debris. Warning - From follow-up inspection 2024-02-27: Slicer on prep table in kitchen has built up food debris. Can opener on same prep table has built up food debris. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Damaged/spoiled/recalled food not properly segregated. 62 ounce can of dented mushrooms in dry goods storage area not segregated. Warning - From follow-up inspection 2024-02-27: 46 ounce can of tomato juice dented in dry goods storage area and not segregated. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in restrooms and hand wash sink behind front counter. Warning - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters behind front counter not properly protected from contamination. Warning - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Bamboo salad bowels above steam well are cracked. Warning - From follow-up inspection 2024-02-27: Time Extended

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs held at room Temperature on time with no plan. Inspector printed paperwork and filled out with operator.

Intermediate - Spray bottle containing toxic substance not labeled. All chemical spray bottles need identification

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones all over cooks line

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Food stored on floor. Cases of fryer oil on floor in dry storage. Bags of onions on floor in produce cooler Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in rice

Basic - Reuse of single-service or single-use articles. Sour cream buckets, pickle buckets, pepper buckets all being reused for food storage

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-01-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef casserole (115F - Cooling) first temp taken at 10:21, second temp taken at 10:43 registered at 108 degrees farenheit. Operator placed in walk in cooler - From follow-up inspection 2023-01-12: 121F soup, 129F soup, 111F tomato sauce sitting on counter. Inspector informed manager about proper cooling methods and smaller containers were brought up. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep cutting board soiled with food debris and black mold like substance. Cutting board in front wait station stained and soiled with black mold like substance. Can opener heavily duper with food debris Repeat Violation - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer door handles soiled with food debris. - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in front kitchen area not inverted for protection - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board in back prep area and front prep area has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on rack in dry storage area - From follow-up inspection 2023-01-12: Employee jacket hanging on dry storage rack. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors in back kitchen area between equipment heavily soiled with grease and food debris. - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back kitchen area soiled with food debris. - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers in front area soiled with food debris. All reach in coolers in back kitchen soiled with food debris. - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Multiple items in reach in and walk in cooler being stored in single service plastic containers. Repeat Violation - From follow-up inspection 2023-01-12: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked potatoes in walk in cooler - From follow-up inspection 2023-01-12: Raw pork not fully covered in shelf Of walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in open box of bread used for employee animals off site 5 live flies on bulk ketchup dispenser in dry storage area of kitchen 3 flies on single service cases in kitchen dry storage - From follow-up inspection 2022-08-08: 1 live fly in rear prep area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. - From follow-up inspection 2022-08-08: Can opener soiled. Employee put in dish area to be cleaned. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front counter area heavily grooved and no longer cleanable. - From follow-up inspection 2022-08-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back screened in door has small hole on bottom. - From follow-up inspection 2022-08-08: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Single use plastic containers storing multiple foods in walk in cooler. - From follow-up inspection 2022-08-08: Multiple containers still being reused for food items. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2022-08-08: Multiple wiping cloth in use on prep line not stored in sanitizer. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled rags in use next to stove, on prep line cutting board. - From follow-up inspection 2022-08-08: multiple in use wiping cloths soiled. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple non-original containers not labeled with food. - From follow-up inspection 2022-08-08: Educated kitchen manager about proper labeling practices. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Operator rearranged shelf according to cooking hierarchy. 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. Milk in walk in cooler not date marked. Operator stated milk was opened today and date marked milk. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffing, cooked rice, cooked ribs, cooked meatloaf in walk in cooler not date marked. Operator stated that items were made on Sunday. Operator dated items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser hanging on utility sink in kitchen not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on shelf over rack were clean dishes are retrieved from dishwasher. Employee moved water to bottom shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi in front server cooler next to food to be served to the public. Employee moved food to pan on bottom shelf labeled employee food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Manager on cook line no hair restraint. Manager put hat on. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwaves at end of cook line interior ceiling soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's rest room. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee jacket, backpack, and hat, hanging on racks in dry storage next to grits, portion cups, and over pan cake mix.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line shelves and interior soiled with food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over sliced tomatoes in walk in cooler. Operator moved sliced tomatoes to another shelf. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. #10 can of pasta sauce. 4 pound can of tuna.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in front server line landing on cutting board. Operator eradicated fly and cleaned and sanitized cutting board. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in walk in cooler not date marked. Operator stated the milk was open yesterday. Operator date marked. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Slicer guard in hand wash sink next to walk in cooler. Employee removed. Corrected On-Site

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines.

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

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dented #10 can of pasta sauce, 4 pound can of tuna. Operator moved cans to separate shelf. Corrected On-Site

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 on line cooler. Employee speaker next to clean pans on shelf in dish area. Repeat Violation

Basic - Equipment and utensils not properly air-dried. Employee was drying plates with cloth.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets with mold-like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line and in dish area.