VILLAGE CAFE INC

High Priority - Roach excrement and/or droppings present. Under double glass door kitchen reach in cooler . Operator cleaned area and removed. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Corrected On-Site

Basic - Dead roaches on premises. 1- dead roach under double glass door reach in cooler Operator cleaned and is discarded . Corrected On-Site

Basic - Ice buildup in reach-in freezer .

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-08-10: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Female cook at cookline cracked eggs and did not change gloves ,wash hands. Operator educated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline unit diced ham (48°F - Cold Holding); cut lettuce (48°F - Cold Holding). Operator placed ice. Corrective Action Taken Repeat Violation

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 . Eggs and butter packets not time marked at front counter. 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. -gallon of milk opened 24 hours ago, at front counter low boy unit. Operator updated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of Coca Cola soiled with mold like substance.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee wash ware area handwash sink. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female food worker wearing watch at cookline. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line unit in front of cookline ham (48°F - Cold Holding); sliced cheese (50°F - Cold Holding).Ice placed Corrective Action Taken** Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish wash area. Corrected On-Site