MCDAVIDS CAFE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Standing water in floor drain/floor drain draining very slowly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling buns and cut cut tomatoes. Put gloves on during inspection. Corrected On-Site

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes left out less than 4 hours per operator, 50°, put in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. <50 ppm.

High Priority - Shell eggs in use or stored with cracks or broken shells. 1 egg, discarded by operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and top of stove, flattop, and fryers.

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. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48°F, over 4 hours per operator, discarded by operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.

Intermediate - No soap provided at handwash sink. Soap provided.

Basic - Floor soiled/has accumulation of debris and grease. Floor under fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. In dishroom.

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. 0 ppm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 128° less than 4 hours per operator. Put in walk-in to cool. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer for warewashing machine.

High Priority - Displayed food not properly protected from contamination. Biscuits, properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 126, less than 4 hours per operator reheated to 165°. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Hung during inspection. Corrected On-Site