TOULAS TRAILSIDE CAFE

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at server station - greater than 200 ppm, corrected to 50 ppm Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink to dump sanitizer bucket, discussed proper use of hand wash sink with operator. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have ServSafe certificates, Chicago, IL. Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Towel bucket under at server station, soap and chlorine together, operator changed bucket to chlorine only. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli ham (45F - Cold Holding); recheck 39F, sliced provolone (45F - Cold Holding); sausage links (50F - Cold Holding); recheck 37 F, Corrective Action Taken

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-04-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage above cooked sausage in cooler, raw sausage moved to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packet (74F - Cold Holding) sitting on counter in server area

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on means not identified, operator had employee identified poached eggs on all menus Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee put food in mouth from reach in cooler as inspector walked in

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut fresh banana, touching banana with bare thumb, see stop sale, discussed with manager on duty, .

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale .25 banana, server touched with bare thumb

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler across from sandwich press - Krab cakes (45F - Cold Holding); sliced turkey (46F - Cold Holding); moved to vertical cooler in back of kitchen, operator took temperatures at 7 am and all were at41F or below. Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Server brought butter pads back from table and put them back into glass door cooler with other butter to be served again. See stop sale Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, operator added water, corrected to 100 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Server dumped towel bucket in hand wash sink at front counter. Discussed use of hand wash sink with operator Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink, moved to bucket Corrected On-Site

High Priority - Employee washed hands with no soap. Dish washer rinsed hands off with water, did not use soap discussed proper hand washing with manager to translate to employee

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer used 3 compartment sink to wash hands, discussed proper hand washing with manager to translate to employee

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. Provided manager with printed copy of DBPR HR 5030-104 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lemon seeds in hand sink at front counter

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/ 3 servers, 1 cook and 1 dishwasher on duty with no certified food manager, certified food manager Raymond showed up during inspection Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Sani buckets. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched clean plate without washing hands, discussed proper hand washing procedure with operator Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hand on soiled towel then touched clean plate, discussed proper hand washing procedure with operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at counter not labeled, spray bottles labeled Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Warning - From follow-up inspection 2022-02-15: Time Extended