FLORIDA CRACKER CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. Admin Complaint

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-contact surface soiled with food debris, mold-like substance or slime. White cutting board hung over the three compartment sink with black food residue stains. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach on the dish machine not labeled. Operator labeled the bleach spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in exterior bulk ice bin has mold like substance spots.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged mahi fully thawed in sealed vacuum packages. Discussed with operator to slit open packages. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over prepared food in the walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean containers stacked while wet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like substance build up on the door gasket.

Basic - Old labels stuck to food containers after cleaning. On the storage shelf next to the dish machine, old labels on clean container. Operator removed the label and placed on the dirty side of the dish area to be rewashed. Corrective Action Taken

Basic - Utensils in poor condition. Spatula on main cook line with melted portion of handle.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Establishment has bug spray stored with to go cups in outside dry storage. Person in charge removed bug spray. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large make; Shrimp, turkey 56F; ( - Cold Holding). Per person in charge only in cooler for 1 hour. Placed back into reach in cooler. Corrective Action Taken

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. Missing on French fries. Person in charge time stamped. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Placed can opener in dish. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment has sanitizer in middle sink. Person in charge has sanitizer set up correctly. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on small reach in cooler and freezer are torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 1) fry egg wash kept on time without written procedures. Provided to person in charge and they filled out during inspection. Corrected On-Site

Basic - Equipment in poor repair. 1) gasket on small reach in cooler at front counter torn Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. 1) floors in kitchen soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gasket on walk-in cooler soiled with black/green mold like substance.

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. Missing on dressings and salad station. Person in charge time stamped. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 93F; ( - Cold Holding). Reheated to 165F. Corrected On-Site

Basic - Equipment in poor repair. Gaskets are torn on make table. Repeat Violation

Basic - Food stored on floor. Soda box on floor outside.

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets not inverted.

Basic - Time/temperature control for safety food thawed in an improper manner. French fries slacking at room temperature. Person in charge placed inside cooler. Corrected On-Site