REVEILLE CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at the end of the cook line

Basic - Nonfood-contact surface soiled with food residue. Walk in cooler shelves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach in cooler at cook line. Ambient temperature 55F. Operator stated items were placed in cooler approximately 1 hour ago. Operator moved items to freezer to rapidly chill. potato salad (51F - Cold Holding); chicken salad (50F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (50F - Cold Holding) recheck potato salad 40F; chicken salad 37F; blue cheese 42F; feta cheese 40F Corrected On-Site

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 milk in walk in cooler. Operator dated.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple hand wash sinks blocked with trash cans. Employee moved trash cans. Corrected On-Site

Basic - Equipment in poor repair. Single door reach in cooler in cook line area ambient 55F

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Battery died in soap dispenser in cook line area. Operator replaced batteries. Corrected On-Site

Basic - Raw fruits/vegetables not washed fully prior to preparation. Stickers on washed avocados on line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish area and then began moving clean dishes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2- 1 quart Half and half 46F brought from walk in cooler at 6:30 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced deli turkey 44F on cook line reach in cooler, Sausage 44F same, second temp 42F at 10:06 am 47F creamer wait staff cooler, second temp 46F at 11:22 am Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in prep area for wait staff, manager moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink. Manager moved. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap handwashing sink in wait staff area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk in cooler, manager moved, Employee food stored with customer food reach in cooler in wait staff area. Manager moved. Employee purse and drinks stored on and above customer food. Manager moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line with extremely long beard. Employee put on bandana. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Several cooks on cook line, no hat. Ineffective hair restraint, cook with long hair in pony tail with hat.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in water at 85F. Employee stated they are held on time, however not on time as a public health control list. Manager added.Corrected On-Site Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Oranges placed in orange juice machine, which slices and juices the oranges. Oranges are not being washed first. Discussed washing fruit first with manager.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test kits expired

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/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry storage shelf. Operator removed. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline wiped eye brow with gloved hand and continued working without washing hands. Male employee on cookline touched apron and dirty towels hanging from apron multiple times with gloved hands and continued to work without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 50F next to fryer on cookline. Manager stated potatoes were in continuous use. Explained and discussed using Time as a Public Health Control (TPHC). Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: beans 122F. Oatmeal 119F. Hollandaise sauce 110F. Manager increased temperature in steam table and employee reheated items then beans 168F. Oatmeal 172F. Hollandaise 168F. Corrected On-Site

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 reach in make table on cookline: sausage made yesterday with no date mark. In reach in cooler near walk in cooler: ham opened yesterday with no date mark. In reach in cooler in server station: milk opened Saturday with no date mark. Dates were added during this inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter at pass thru window with times documented on white board, no written procedures available. Provided DBPR form during this inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. One tank in office. One tank near ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lighter on top of make table on cookline. Phone on top of salt on dry storage shelf. All were moved. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Sliding lids on bulk flour containers in prep area are cracked.

Basic - Food stored in a prohibited area. In reach in cooler near walk in cooler: employee food on shelf over waffle batter. Moved during this inspection. Roll cart containing rolls and chicken cooling stored in front of soap dispenser and next to hand sink on cookline. Manager moved during this inspection. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door in kitchen cracked open. Manager stated employees were taking out boxes.

High Priority - Vacuum breaker missing at splitter added to mop sink. At hose attachment.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom Men's restroom Provided sign, operator hung during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. To go cups on floor in storage area. Operator moved to shelf. Corrected On-Site