A.M. CAFE

High Priority - Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. French toast casserole made with pooled raw shell eggs 142F in the middle when removed from the oven. Returned to oven and 158F+ was reached Corrected On-Site Warning

High Priority - Live, small flying insects found. 2 above handsink in the kitchen Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork roll 10/13 Cream cheese drizzle made in house 10/15 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 47-55F. Shallow mounded container on cookline with lid open. Advised to use deep pan and keep covered, - sausage 49F from previous day, stored on top of hot sausage cooling from day of inspection in walk in cooler. - front cooler next to soda machine holding butter at 59F and cream cheese 47F, in the door. Butter in the main part of the fridge 60F Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drawer gaskets on cookline Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front handsink used as dump sink for coffee Warning

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

Basic - Bowl or other container with no handle used to dispense food.in brown sugar Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 50 ppm cl Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

High Priority - Live, small flying insects found. 5 under three compartment and dish machine 1 in waitstation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 4/20 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and 50-51F in front reach in cooler next to soda machine Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Repeat Violation Warning

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

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. Employees with no food handler training Warning

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. Roast beef with frozen date 4/14 in walk in cooler thawed out Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese frosting made in house with cream cheese 4/2 - made previous day per operator. Open cream cheese, open sausage links Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on wire rack in the waitstation above ketchup packets Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the waitstation Warning

Basic - Floor soiled/has accumulation of debris. Under dish machine and three compartment sink. Under cooking equipment Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Old food stuck to clean dishware/utensils. Knife on magnet visibly soiled Veg dicer visibly soiled Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Put plated food in the microwave to heat Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline freezer across from grill: container of raw beef over fries Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk bath 61F next to steam table - sliced cheese in cookline bain Marie 1/3 pan with metal screen underneath 45-52F - waitstation cooler near office holding cream cheese 51F, sour cream 46F, butter 46F. Cream cheese discarded Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Mop sink Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener light debris - slicer light debris below where sharpener would be Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in freezer next to microwave Warning

Basic - Floor soiled/has accumulation of debris/grease. Cookline Warning

Basic - Outer openings not protected with self-closing doors. Back door Repeat Violation Warning

High Priority - Employee dipped hands in sanitizer bucket and dried with dry towel in place of handwashing prior to donning gloves to work with ready to eat food after cracking raw shell eggs Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ajus 71F. Sitting out at room temperature. Waiting to be put into steam table. - sliced cheese 44-54F overfilled in third pan with metal screen between cheese and metal pan. Advised to remove screen, keep below fill line, and cover cheese Repeat Violation 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 as required. - Raw shell eggs, batter, melted butter, sausage, hollandaise, cheese, hash browns. Time marked on freezer door but from previous day - butter packets at expo window and wait station Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Melissa 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/ 3 servers 4 cooks a Warning

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. Vicki, Warning

Basic - Ceiling in walking cooler dripping condensation onto floor, rack, and boxes of food Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Exposed insulation due to broken tile. Across from cook line handsink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers - side of white cookline freezer Warning

Basic - Outer openings not protected with self-closing doors. Back door Warning

Basic - Single-service articles improperly stored. Boxes of napkins on the floor in the closet Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of unwashed potatoes over home fries, walk in cooler Warning

High Priority - Employee did not wash hands as required. - Dish washer came in from outside, handled dirty dishes, then switched to putting clean dishes away. - employee cracked raw shell eggs and handled clean equipment with hand washing Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler on speed rack, raw beef over full cooked turkey bacon Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 74F, time or temperature control for safety batter 79F, raw shell eggs 82F ambient air. Advised to use time as a public health control. - butter in wait station /front counter 71F. - milk in reach in cooler near register 45F. - single service butter in reach in cooler near office 48F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties in 3rd pan on stove at 109F Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl . Corrected to 50 ppm cl Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline 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 and cell phone on prep table on cookline Corrected On-Site Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small white under counter freezer in kitchen Warning

Basic - Observed flying insects in kitchen, food preparation area, food storage area and/or bar area. - one live in the waitstation - Observed dead flies in walk in cooler. 7 on various items/shelving Warning

Basic - Thermometers not present/calibrated as required. - No conspicuously located ambient air temperature thermometer in front milk cooler. - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial thermometer Warning