THE MERMAID CAFE AT THE RIVERVIEW

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -multiple "Raid Ant and Roach" cans in shed next to stand-up white reach-in cooler

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. -chlorine exceeding 200ppm, operator diluted with water, retested 25ppm 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. -milk in lower reach-in cooler, operator dated Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Silverware/utensils dried with a towel/cloth.

Basic - Single-service articles improperly stored. -open case of plastic portion cups stored on the floor in the shed Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates and containers, drying, and putting up to store. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage packages next to shredded cheese and over ready to eat food in reach in cooler in the shed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad made in house 9/24

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns from yesterday out and returned to cooler per operator 55F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets soiled with black substance

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. Joe

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. Shana

Basic - Old food stuck to clean dishware/utensils. Mixer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta 11/7

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. Hash browns. Corrected On-Site

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

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. Pork roll in reach in cooler dated with frozen date Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hairs in ice cream hopper interior top Corrected On-Site

High Priority - Grease on the ground outside back door in the sand- below hood system. No leaks or dripping grease observed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw Philly meat over bread, front counter freezer Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets, sour cream portions, pico portions 48F. Top right front counter cooler in shallow plastic containers. Operator moved to metal covered pans Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple in use containers with old labels Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 ppm cl. Corrected to 100 ppm cl 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.

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. Arranging fried dough on a plate. Discussed with operator

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing without sanitizing. Manager discussed with employee

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw beef over fries, front counter freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced tomatoes and sliced tomatoes 47F. In 1/9 pans nesting in 1/3 pan, top of reach in cooler next to back door. Advised to remove 1/3 pan barrier - cookline at room temp: hash browns 51F and 115F. Sausage 61F. Raw shell eggs ambient 78F. Operator time marked. - double Cookline cooler: chicken salad 54F, out and returned to cooler per employee. - butter 64F on the counter, 63F in front counter cooler. Sour cream portions 52F. Operator time marked butted, and moved butter packets and sour cream over fill line to store underneath Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Scentiva spray bottle facing dry storage rack/jello Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out front

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 - 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. Issued to operator Corrected On-Site Repeat Violation

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/ Patrick.

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 employees

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For time marked batter. Issued to operator and completed for batter and other items added to time control Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 50F in ice water

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 25 ppm cl. Corrected to 50 ppm cl. Corrected On-Site

High Priority - Per operator, mop water dumped outside. Mop sink covered with reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler: Butter packets 50F, just stocked per operator. Advised to use deep metal pans and keep under fill line Improperly iced egg wash 53F. Hash browns 43-56F. Advised to ice more fully or keep refrigerated. Butter backs sitting on counter 63F. Operator stated they are used up within an hour. Advised to use time as a public health control .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside front area

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. Emailed to operator

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill water pitcher

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 who do not have food handler/manager training.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons in front of ice cream dispenser

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

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