MICKEY'S CAFE AND ORGANICS

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and air fryer soiled with food debris. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tabouli made on site dated for 7/10 and cooked potatoes dated for 7/13.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tabouli made on site dated for 7/10 and cooked potatoes dated 7/13.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200 PPM. Diluted chlorine with water and chemical is now testing at 50 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled in from counter area.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid substance in prep area. Employee labeled as sanitizer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer with frozen fruits in front counter area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door conventional oven interior soiled with dried food debris.

High Priority - Employee washed hands with cold water. Employee washed hands at sink where hot water is broken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator marked cold smoked salmon on menu during inspection and moved consumer advisory on wall to be visible to customers Corrected On-Site

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tested water n dipper twice 88f then 100f

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. Hot water in disrepair at hand wash sink in front counter area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hand wash sink in kitchen not landing on food or food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini reach in cooler behind front counter: milk (46F - Cold Holding); half and half (46F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: smoked lentil soup (108F - Hot Holding) Manager reheated to 200 F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Wiping cloth solution stored on reach in freezer exceeds 200 ppm chlorine. Employee corrected to 100 ppm chlorine and stored away from reach in freezer. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution stored on reach in freezer exceeds 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Non-service animals permitted in the premises of the establishment.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in kitchen. Employee labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ice buildup in chest ice cream freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils behind front counter at 78 F. Manager turned on warmer. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven and toaster oven in kitchen have built up food debris.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in kitchen not inverted for protection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press behind front counter has built up food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near juicer blocked by boxes. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near juicer used to dump ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils behind front counter in standing water of 71 F. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees behind bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters behind front counter not stored n a protected manner.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies by hand wash sink before kitchen entrance not landing on food or food contact surfaces. Operator killed 2, removed and sanitized the area. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad marked with preparation date of 2/22/23. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad marked with preparation date of 2/22/23. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press behind front counter has built up food debris. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has taken a portion of the dining room and added a bar area. Need to submit plans to Plan Review for possible additional hand wash sink needed. 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. Warning

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

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom. 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. Dishwasher reading 0 ppm chlorine. Manager set up three-compartment sink with chlorine at 100 ppm. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen, not landing on food or food contact surfaces. 1 live fly in ware washing area.

High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip located near juicer and hand wash sink behind front counter. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini refrigerator underneath front counter: milk (50F - Cold Holding); half and half (53F - Cold Holding) temperatures taken at 11:35 am. Manager relocated to reach in cooler in kitchen area. Temperatures taken again at 12:25 pm, milk 48 F and half and half at 48 F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen has built up food debris. Juice machine behind front counter has built up food debris.

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.

Basic - Accumulation of debris on exterior of warewashing machine. Build up debris and lime scale on top of dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen and ware washing area is soiled with dust debris.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler behind front counter has grooved cut marks. Also green cutting board by hand wash sink behind front counter has grooved cut marks.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up ice cream freezer behind front counter. Also, freezer underneath front counter by window has ice build up.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. Sandwich press behind front counter has built up food debris. Toaster ovens in kitchen also have built up food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen area is soiled with dust debris. Hood system is soiled with dust debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind ice chest freezer in kitchen is soiled with grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table behind front counter not stored in sanitizing solution. Manager put wet wiping cloth in sanitizer bucket. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen area, induction cooktop used for heating soups are not under a hood suppression system.

High Priority - Container of medicine improperly stored. Pain killer medicine above plastic cups and oatmeal in front prep area. Operator moved. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed glove and pushed trash down and went back to the kitchen and applied glove with no handwash. Discussed with operator proper hand wash procedures. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Delivery of raw shelled eggs on floor temped at 51 F. Operator moved to reach in cooler, Retemped at 49 F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (46F - Cold Holding); milk (47F - Cold Holding); Retemped half and half (41F - Cold Holding); Retemped milk (43F - Cold Holding) Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. On steam table in front register area.lentil (121F - Hot Holding); chicken soup (70F - Hot Holding) operator put soups back on stove Retemped lentil soup 182F hot holding chicken soup Retemped at 167F Corrective Action Taken

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. Sanitizer bucket under table in front food prep area over 200 ppm, operator corrected. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded creamer in hand wash sink in kitchen. Discussed with operator hand wash sink for hand wash only.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has accumulated food debris.

Basic - Covered waste receptacle not provided in women's bathroom. Single bathroom in restaurant does not have covered receptacle.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler up front. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 3 door reach in cooler in prep area, employee food not segregated. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In kitchen area under oven, container of lentil soup and oatmeal.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezers, front of prep area and front of restaurant have ice build up. Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink area not readily accessible because of items in mop sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water at 75 F. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup in oven in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in kitchen area not inverted, operator corrected. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach 3 door reach in cooler in prep area up front Raw cabbage over cut carrots, operator corrected. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops not inverted to dry.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 3 Hard boiled eggs dated 9/01/21

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 3 Hard boiled eggs dated 9/01/21

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole milk 47°f in small refrigerator by front counter Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in cooler next to front counter.

Basic - Stored food not covered. Frozen fruits and ice cream in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad 47°f tuna salad 45°f front reach in cooler employee placed in freezer retemped to chicken salad 39°f, and tuna salad 42°f Milk 50°f, oat milk 52°f, in mini fridge Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Dry storage racks for plates

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