AM CAFE OF EDGEWATER

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, hallway reach in cooler

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter greater than 200 ppm cl Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave above slicer next to back door.

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill container with hot water. Employee dumped container out and moved to wash it.

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. 1 expired, several missing for employees over 60 days

Basic - Clean utensils or equipment stored in dirty container. Spatula, scoop, other utensils Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open can of soda above prep area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets in dish area on top of clean pan/clean sheet tray corrected on site Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Dish area, hallway

Basic - Food stored on floor. Case of ketchup front counter greater Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. dust on pipes/ansul

Basic - Standing water in bottom of reach-in-cooler. Cookline

Basic - Wall soiled. - black residue, dish area - dust, above reach in cooler

Basic - Water leaking from pipe and/or faucet/handle. Mop sink drain not connected

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey bacon 7/21

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese in shallow plastic pans with drip screen 50-52F, main cookline cooler. Advised to use deep metal pans either no screen and keep covered, other temperatures 38-42F - buttermilk 72F on speed rack breading station. Operator discarded Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Employee returned butter packets kept at expo area to refrigeration at the end of 4 hours. Manager discarded.

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 as required. Sheet has previous days date on it

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner spray bottle over bag in the box soda Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard

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. New employee on duty with no food handler training

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep tables

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce heads over uncovered container of cooked potatoes

Basic - Wall/floor soiled with accumulated grease, food debris, and/or dust. - black substance dish area, floor dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash brown casserole 63F. Left out after an order. Operator returned to cooler

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. New employee with no food handler training

Basic - Clean utensils or equipment stored in dirty container. Dish area Corrected On-Site

Basic - Food stored on floor. Oil on the floor in the shed Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline

Basic - Old food stuck to clean dishware/utensils. Clean plate on drying rack Corrected On-Site

Basic - Reuse of single-service or single-use articles. Save a days from previous day above microwaves. Operator discarded,

Basic - Wiping cloth sanitizing solution stored on the floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Changed gloves but did not wash hands. Discussed with manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Double panned cream cheese and shredded cheese 45F. Operator removed extra plastic container stored underneath. Top of smaller cooler next to kitchen entrance from dining room - sausage out and returned to cooler 59F - milk bath 60F out for an order. Returned to cooler

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 as required - eggs, pooled eggs, butter

High Priority - Toxic substance/chemical improperly stored. Spray bottles over sugar packets Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl 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/ Unable to provide certificate - Scott

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. Megan

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reads 40F+, the other 50F+ in ice water Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham in the reach in cooler pulled from freezer a couple of days ago marked with day frozen

Basic - Bowl or other container with no handle used to dispense food. In flour Corrected On-Site

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