FLAPJACKS CAFE VENICE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter and cooked home fried potatoes both not time marked. Operator stated items had been removed from cold holding 1 hour prior and then properly marked marked the time on them. Corrected On-Site

Basic - Food stored on floor. Observed pickle bucket in walk-in cooler stored on floor. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed raw cases fan in walk-in cooler with build of dust.

Basic - Equipment in poor repair. Observed gasket on reach-in-freezer in disrepair.

Basic - Ice buildup in reach-in freezer.

Basic - - From initial inspection : Basic - Ceiling tile shows damage or is in disrepair in kitchen area near storage and ice machine. Warning - From follow-up inspection 2024-08-05: Ceiling tile shows damage or is in disrepair in kitchen area near storage and ice machine Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with buildup of soiled food debris. Repeat 8-25-23

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area. Observed operator lab bottles. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment on chemical rack by dishwasher area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butte cups at wait station in kitchen not time marked. Operator stated they were removed from cooler 2 hours prior. Operator time marked butter correctly

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. Observed scrapple in reach-in-freezer that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.

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/. Leyla Montrone owner / manager has been employed for more then 30 days and does not have management certification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed small cutting board at end of cooks line soiled.

Intermediate - Nonfood-grade basting brush used in food at cooks line.

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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable. Observed small cutting board at end o cooks line worn will cuts.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverage container on end of cooks line.

Basic - Floor tiles missing and/or in disrepair. Observed cracked tiles by wait station in kitchen and by back door.

Basic - Insect control device installed over food preparation area. Observed bug zapper on shelf next to equipment and syrup. Observed operator move zapper.

Basic - Missing drain plug at dumpster.

Basic - Plates/bowls not properly protected or inverted to prevent contamination at cooks line. Observed operator invert dishes.

Basic - Stored food not covered. Observed biscuits at top of cooks line shelf not covered or protected. Observed employee cover container of biscuits. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed oils in bottles at cooks line and containers of sugars on shelf by reach-in-freezer all not labeled.

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. Observed dishwasher machine at 000 parts per million chlorine sanitizer. Observed operator primed machine and retested at 100 parts per million. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer at end cooks line over single service items and food. Observed employee removed hand sanitizer. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Carbon dioxide tanks not adequately secured. Observed employee secure tanks. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or protected at wait station. Observed operator invert filters. Corrected On-Site

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