COCKY ROOSTER CAFE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink next to ice machine in bar area, operator restocked Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent over baking area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food while wearing a watch, employee removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with sugar, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -left side hood filters over cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. -women's bathroom

Basic - Water leaking from pipe and/or faucet/handle. -hot water handle on handwashing sink in baking area

Marked exit/path to marked exit blocked. For reporting purposes only. -rear hallway door blocked by wood, operator removed Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -right side reach-in cooler: raw shell eggs ambient air temperature 50F, per operator less than 90 minutes, operator placed on ice bath to rapidly cool Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 45F, per operator less than 90 minutes, operator placed on ice bath to rapidly cool Corrective Action Taken Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Quaternary ammonia exceeding 400ppm, operator discarded and refilled, retested 300ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in bar next to ice machine blocked by case of chips, operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have an accumulation of grease and food debris -top of reach-in cooler drawers -walk-in cooler fan covers have an accumulation of dust/debris

Basic - Walk-in cooler shelf with rust that has pitted the surface.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-24: Time Extended - From follow-up inspection 2025-05-01: Time Extended

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. -dishwasher

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over breads in walk-in cooler, operator relocated raw bacon Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 48F, per operator double panned in top of reach-in cooler less than 1 hour, employee relocated to reach-in freezer to rapidly cool Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise 117F, per operator in steam well less than 1 hour, operator relocated to grill to reheat -cooked rice 123F, per operator less than 2 hours stored in hot holding cabinet, operator discarded Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained throughout the kitchen -inside of ice maker in kitchen has a light accumulation of black, mold-like substance

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store container of soda nozzles, employee removed Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks on Just 1 More Rooster side, operator restocked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk-in cooler: au jus and chicken stock, per operator prepared on Monday, 11/11/2024

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's bathrooms

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans stored on top of "Vulcan" oven

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag stored on top of flour container, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator separated Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris

Basic - Food not stored at least 6 inches off of the floor. -oil jugs and liquid margarine -cases of foods on the floor in walk-in cooler Corrected On-Site Repeat Violation

Basic - Food storage containers cracked or broken.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient air temperature thermometer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in men's bathroom, provided handwash signs Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door -sides of cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit on Just 1 More Rooster side blocked by wooden beam, operator removed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -line cook Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -breaded raw steak over fries Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 125F -soup 119F -hollandaise 125F -operator placed all items in double boiler to reheat, rechecked 45min later, all products over 145F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine soiled

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -meat loaf Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer bottle on prep area unlabeled

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in baking area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on microwave Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple backpacks in kitchen area Corrected On-Site

Basic - Food stored on floor. -oil stored on floor in dish room

Basic - Light shield damaged/in disrepair. -shield broken in dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of rice cooker soiled -mop sink soiled -plastic behind drink machine nozzle -Walk in cooler door soiled

Basic - Slow draining water in handwash sink in bar area.

Basic - Working containers of food removed from original container not identified by common name. -gravy mix in kitchen Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

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-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, make line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Lid cracked. Bulk bean container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk food containers.

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink front counter.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Walk in cooler shelves soiled. Warning - From follow-up inspection 2022-07-26: Time Extended

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. 0ppm. Corrected to 100ppm.

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. Employee cutting lemons. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: gravy (119f - Hot Holding); mashed potatoes (122f - Hot Holding). Advised to reheat to 165f for 15 seconds within two hours.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line unit. Corrected On-Site

High Priority - - From initial inspection : 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. 50 ppm. Corrected On-Site - From follow-up inspection 2021-07-27: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site - From follow-up inspection 2021-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup. Corrected On-Site - From follow-up inspection 2021-07-27: Time Extended