THE ART GARDEN CAFE

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed mop sink blocked by equipment, operator stated mop water is dumped out the back door to parking lot and dirt area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach-in cooler over containers of salad dressing in reach-in cooler. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle in storage closet hanging on shelf over single service cups and lids.

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. Observed Maria Laura has been employed for more then 60 day and has not completed Food Handler Training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp, sauces and cooked vegetables in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables in kitchen.

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 open packages of cheese and smoked salmon in reach-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection. Corrected On-Site

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. Gave operator copy of Employee health agreement. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and shrimp in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Corrected On-Site