THE RED BUD CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above butter inside cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked onions 45-49F, inside deep plastic container. Manager states from 2 hours prior

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers with lid left on for cooked onions

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

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/ Person in charge stated manager briefly left, coming back on site shortly

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -batter

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions 81-105F inside deep plastic container in cooler. Manager stated cooked 2 hours prior. Advised to use shallow pans/containers for adequate cooling rate/parameters required by the food code. Corrected On-Site

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. -cooked mushrooms, cooked onions, cooked peppers, spinach. Shredded cheese, cut tomatoes, shredded lettuce, Manager added time 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. -sliced turkey

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. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -operator using deep plastic containers stored in bottom section of cooler that has overloaded top shelf and no ambient thermometer. Corrected On-Site

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/

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -wood cutting board -manager stated replacing today Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in back corner near

Basic - Wood food-contact surface not properly sealed. -wood cutting board, manager set aside for replacement. Corrective Action Taken

High Priority - Nonfood-grade plates used for food - direct contact with food. -homemade wood board/plates

High Priority - Raw animal food stored over juices/mixers/bottled drinks. -raw shell eggs on top shelf inside stand up cooler in back Corrected On-Site

Basic - Clean utensils not stored inverted or in a protected manner. -whisk, tongs, spatulas, spoons stored with food contact surface facing up.

Basic - Food not stored at least 6 inches off of the floor. -plastic bins with packaged dry goods/food product on floor inside kitchen. -bag of espresso -case of smuckers

Basic - Reuse of single-service or single-use articles. -reuse of single-use gallon milk jugs with handle for batter. Employee stated that new reusable containers have been ordered and are on the way Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. -espresso cups not inverted, near hand sink

Basic - Wood food-contact surface not properly sealed. -wood board plates, wood shows signs of rough, deterioration on surface

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. -caramelized onions

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by glass bottles of water

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

Basic - Clean glasses, cups, utensils, not stored inverted or in a protected manner.