EGG HAVEN CAFFEE

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 handled dirty dishes then handled clean dishes. I spoke to manager and he advised the employee to wash his hands in between handling dirty and clean. Corrective Action Taken

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. Emailed management information.

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.

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

Intermediate - Handwash sink not accessible for employee use at all times. Towel in hand sink on cook line. Equipment in hand sink prep area. Manager removed items from hand sinks. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed management procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage cook on 1-21-24 no date mark in walk-in cooler. Manager date marked item. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour with no handle. Manager removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table waitress area. Manager removed item. Corrected On-Site

Basic - Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line. Reach-in coolers heavily soiled with food debris on cook line.

Basic - Food stored on floor. Container of flour and oil on floor. Manager moved items off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands signs at hand sinks in kitchens area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. 2 containers of white powered substances not identified. Manager labeled item sugar, and flour. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand wash sink by dish machine. Dishes in server area hand wash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near dish machine

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs, then continued on with his next step. Stopped and educated employee of the glove change and hand wash between cracking eggs. Employee washed hands and changed gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer shows accumulation of debris underneath the slicer guard.

Intermediate - Handwash sink not accessible for employee use at all times. Pan of bacon on hand wash sink. Employee moved pan of bacon to the walk-in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen underneath the slicer, spray bottle not labeled. Employee labeled as bleach. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One #10 can blueberries on shelf with un damaged food

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. Tested 10ppm chlorine

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked turkey and other meats laying on top of raw chorizo and ground beef in walk in cooler. Cook moved meat Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Make sure trash cans do not block hand wash sinks in server station and on cooks line

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced cheese in walk in cooler needs date marking

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid on cooks line needs identification

Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can blueberries on shelf with un damaged food. Employee removed 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 cell phone on food storage shelf on cooks line

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

Basic - Food stored on floor. Fryer oil on floor in kitchen. Container of flour on floor in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer cooler gaskets on cooks line heavily soiled

Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-09-22: Time Extended - From follow-up inspection 2021-11-22: Admin Complaint