SKYWAY CAFE

Basic - Cove molding at floor/wall juncture broken/missing. Next to back door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee fish on rack in walk in cooler above raw chicken, raw beef and cooked oatmeal. 'Employee moved

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass reach in cooler- used for milk

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 piece of ROP salmon inside reach in cooler at cook line fully thawed. Stop sale issued

Intermediate - Handwash sink used for purposes other than handwashing. Cook rinse bowl for pooled egg inside cook line hand wash sink was about to add new egg to bowl. Instructed to use the three compartment sink to rinse items or have more bowls available.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.1 piece of ROP salmon inside reach in cooler at cook line fully thawed. Stop sale issued

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Limescale buildup observed inside interior of ice machine. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance. - From follow-up inspection 2024-11-07: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes rack on side of kitchen area. - From follow-up inspection 2024-11-07: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interiors soiled with food debris on cook line. - From follow-up inspection 2024-11-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on single door freezer on cook line soiled with black substance and food debris. - From follow-up inspection 2024-11-07: Time Extended

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Chlorine sanitizer bucket near cook line at 10 PPM. Employee corrected to 50 PPM. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Case of uncooked chicken breast stored above individually wrapped raw beef steaks inside walk in freezer. Operator stored case of chicken at the bottom shelf underneath raw beef steaks. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket stored in server wait station area at 200+ PPM. Employee corrected to 50 PPM. 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. Cartoon of half and half not date marked in stand alone fridge near front entrance of cook line.

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. Emailed operator vomiting or diarrheal event form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Outer area of soda nozzles soiled with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed bowl and spoon inside hand sink near cook line. Educated employee on hand sinks only being used for hand washing purposes. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chorizo made on Friday 2/23/24 not date marked inside walk in cooler. Employee date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle stored near utility mop sink. Employee labeled as degreaser. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unclosed drink stored on prep table near slicer in back kitchen area. Operator discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting near soda dispenser in server wait station. Clean containers wet nesting above three compartment sink. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up missing rinse cycle compartment. Employee corrected three compartment sink with wash, rinse and sanitize. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Washed cut lettuce in bucket stored on the floor in walk in cooler. Employee moved off floor. Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Emailed operator Heimlich maneuver/choking sign. 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. Potato salad in walk in cooler dated 10-10-23. Portioned sour cream in reach in cooler in front server area dated 9-28-23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in reach in cooler in front server area 45 F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 10:22am beef gravy hot holding @ 120F. Employee reheated beef gravy @ 10:29am to 174F. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach and fabuloso near utility sink. Two soap bottles not label. Employees labeled bottle to identity the chemical substance. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop without handle inside sugar container under prep table. Employee took scoop out of container. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook open packages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers above three compartment sink. Wet nesting cups near soda machine.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink was not set up properly, missing the rinse cycle. Employee corrected the three compartment sink with wash, rinse, and sanitize in the proper order. Corrected On-Site

Basic - Ice buildup in walk-in freezer dripping into pan.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Xerox copy of food handler certificate for employee Warning - From follow-up inspection 2023-03-02: Time Extended

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. Operator primed and adjusted. 100ppm Corrected On-Site

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 washing dishes handled the soiled dishes and then handled clean ones with no hand wash. Discussed proper hand washing procedures

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef out of original packaging over ready-to-eat fried in single door reach-in freezer of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: Ham 51 degrees F, sausage 52, shredded cheese blend 52 degrees F, feta 51 degrees F, diced tomatoes 52 degrees F, Employee placed foods on ice Re-temps: ham 42 degrees F, sausage 43 degrees F, shredded cheese blend 43 degrees F, feta 43 degrees F, diced tomatoes 47 degrees F Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tom Papanikos is manager on duty and has been at restaurant longer than 30 days, but unable to provide food manager certificate. Other food manager employed at establishment with current certificate

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda fountain in server's station

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/ 5 food handlers present with no certified food manager on duty.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter on time. No written procedure. Reviewed with operator how to fill out the time as a public health control form.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers on water at 85 degrees F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on base components of soda fountain in server's station.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before being cut.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork chops in walk-in freezer. Discussed proper food storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line across flat top: Sausage 47 degrees F, feta 47 degrees F, shredded cheddar jack 47 degrees F. Operator placed sausage on bottom portion of cooler. Re-temp sausage 43 degrees F Single door reach-in cooler of front line: Milk 45 degrees F, chocolate milk 45 degrees F, butter 54 degrees F. Operator placed in walk-in cooler. Re-temps milk 43 degrees F, chocolate milk 42 degrees F, butter 43 degrees F. Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank of front line

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on single door reach-in freezer or cook line Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed carrots over butter in walk-in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25 ppm on cook line.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg flats and butter blend held on time. No written procedure. Provided operator with time as public health control form. Corrective Action Taken Warning - From follow-up inspection 2021-07-06: Time Extended - From follow-up inspection 2021-09-01: Form is still not filled out. Resent form Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Handwash sink next to ice machine has faucet missing. Repeat Violation Warning - From follow-up inspection 2021-07-06: Time Extended - From follow-up inspection 2021-09-01: Time Extended