THIS & THAT CAFE

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils stored under used raw shell egg cartons, cartons to be removed and used for personal use at home.

Basic - Food stored on floor. In dry storage area box of coffee beans stored on floor, operator relocated. Corrected On-Site

Basic - Utensils in poor condition. On shelf over three compartment sink, clean cutting mat with melted edges and deep cutting grooves.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment utilizes flat top griddle to reheat cooked bacon and cook sausage patties with only partial hood coverage. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the back prep area reach in cooler, buttermilk from 2/24. Operator discarded. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked raw shell egg in reach in cooler, operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, chicken (49F - Cold Holding) per operator pulled from freezer 630 and placed above cooling plane in cooler. Discussed with operator and relocated to interior of reach in cooler. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the underside of the ice maker.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top griddle next to oven used for reheating cooked meat not under hood system. Repeat Violation

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. In back kitchen reach-in cooler, milk opened yesterday not dated. Operator put date on container. 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. During inspection, operator cooking shell eggs and reheating bacon and sausage on flattop on counter with no hood

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 gravy prepared the previous day with no product date marking. Operator placed date marked on the container. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certified food manager expired from 12/5/2023.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the back three compartment sink blocked by prep table used to dry clean utensils.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots along the ice forming tray. Per operator has cleaning scheduled. Corrective Action Taken Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket by the mop sink.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. During inspection operator cooking bacon on flat top griddle to the side and not under the oven with attached hood system.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold like substance buildup on back wall of ice machine.

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. Dishmachine tests at 0ppm even after priming several times. Person in charge will sanitize in triple sink until unit is serviced.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled shell egg stored over cheese. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels from back hand wash sink. Person in charge provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce in fliptop stored above lidded pans at 50F. Person in charge moved to drawers below holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in restroom. Person in charge turned on during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side of ice machine with debris buildup.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored alongside and above food to be served to customer in reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 8/9 in 2 door make table.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad dated 8/9 in 2 door make table.

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. Sara certificate expired

Basic - Food stored on floor. Case of cooking oil in storage area. Person in charge moved case Corrected On-Site

Basic - Single-service articles improperly stored. Case of cups/lids on floor in storage area. Person in charge moved case Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Knife block in back prep room