VILLAGE CAFE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker did not wash hands and proceeded to handle food with no hand washing. Educated operator. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line expo unit in double containers sliced cheese (52F - Cold Holding); sliced tomatoes (52F - Cold Holding);placed overnight, Operator instructed to discard, Corrective Action Taken Warning

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 . Hash browns , home fries , butter. operator placed time. Corrected On-Site Warning

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. I'll at front counter , opened 24 hours ago not date marked. Operator placed date. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict burger on menu not identified. Operator placed identifying mark. Corrected On-Site Warning

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/ operator arrived. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided cook line handwash sink. Operator placed paper towels. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at cook line hand wash sink. Operator placed soap. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on top of kitchen freezer chest. Cellphone placed on rear food preparation table, Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food wearing bracelet. Warning

Basic - Faucet/handle missing at plumbing fixture. Cook line hand sink . Missing faucet. Water is accessible for washing hands at sink. Warning

Basic - No handwashing sign provided at cook line hand sink used by food employees. Employees must wash hand sign placed . Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top butter (56F - Cold Holding)/1 hour ; Shell eggs (72F - ambient temperature )/1 hour . Operator placed ice on eggs and placed butter in reach in cooler. . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD -40 stored on shelf next to box of tomatoes. Operator removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nestor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed , above cook line, make table unit. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket in front counter , glass goor reach in cooler,

Basic - Ice buildup in reach-in freezer .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New Menu Eggs Benedict and sunny side eggs, poached eggs not identified on the menu . Operator placed asterisk next to Items and advisory. Corrected On-Site

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

Basic - Ice buildup in reach-in freezers and freezer chest.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs more than 7 days in glass door reach in cooler in cooler . Operator instructed to discard, Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Butter 71F for 2.5 hours on front counter . Operator placed in reach in freezer. Glass door reach in cooler 46F - Cold Holding)/ less than 4 hours . Operator place in reach in freezer . Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM Corrective Action Taken

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/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Grace.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above Cookline make table . Corrected On-Site

Basic - Equipment in poor repair. Gasket in glass door reach in cooler, is torn.

Basic - Ice buildup in kitchen reach-in freezer, storage area freezer and freezer chest.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top raw bacon (48F - Cold Holding)/10 minutes. Operator placed inside unit. Corrective Action Taken Warning - From follow-up inspection 2024-04-02: Cookline l Double containers more than 4 hours lSliced cheese 54F, shredded cheese 52F Diced tomatoes 52F, cut lettuce 44F Operator instructed to discard food more than 44F operator placed new food in single container Admin Complaint

Basic - - From initial inspection : Basic - Ice buildup in reach in freezer. Warning - From follow-up inspection 2024-04-02: Time Extended

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker drank coffee and then handled food without washing hands. Educated operator Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. - shell eggs in cookline make table stored over cooked sausage patties. Operator relocated. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass display -cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/15 minutes Operator instructed to placed on time. -Wait station butter (44F - Cold Holding); 15 minutes. Operator jrecently returned, Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Glass counter display cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/2 hours . Operator instructed to refrigerate. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to fill pitcher with water Educated operator.

Basic - Flour scoop handle in contact with flour. Corrected On-Site

Basic - Kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No conspicuously located ambient air temperature thermometer in cookline make table cold holding unit. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator using vinegar. Corrected On-Site