ANOTHER BROKEN EGG CAFE

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in rear prep area blocked by stack of cases of wine, employee relocated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table behind waffle iron, employee removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves underneath flat-top grills -exterior of cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, employee labeled Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced boiled eggs 51F, per operator stored above fill line in right side reach-in cooler overnight, operator discarded Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -inside, below drawers of pancake reach-in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in rear prep area, operator restocked paper towels Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -egg poaching spoon stored in water 86F, operator discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of flat top grill has an accumulation of grease and food debris -sides of fryers have an accumulation of grease and food debris

Basic - Stored food not covered. -opened package of raw ground beef in walk-in cooler, operator covered Corrected On-Site

High Priority - Shell egg 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. - Cook line make table unit pooled eggs (44F - Cold Holding), less than 15 minutes . Ladle caused top to not close. Operator repositioned. - front line reach in cooler, Butter pats 47F, returned to unit 10 minutes ago. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Packaged food not labeled as specified by law. Sugar rolling bin not labeled in front line.

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.

Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink at bar 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.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of hot hold ing cabinet with build up of grease

Basic - Light out in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around fryer -grease build up around stove burners

Basic - Water leaking from pipe and/or faucet/handle. -at mop sink, towel wrapped around splitter

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100 ppm corrected to 200 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese tube 59F, per operator less than 1 hour stored on top of reach-in cooler, operator relocated to lower reach-in cooler. Advised operator the option of keeping cream cheese tube under Time As Public Health Control. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of microwave has an accumulation of food debris Employee cleaned during inspection. 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. -Amber, Meadow, and Kiley

Basic - Accumulation of debris on exterior of warewashing machine. 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 and keys stored on top of reach-in cooler, employee removed Corrected On-Site

Basic - Floor area(s) covered with standing water in mop sink area.

Basic - Floor soiled/has accumulation of debris. -floor underneath dishwasher has an accumulation of food debris -floor underneath reach-in cooler next to waffle irons has an accumulation of grease and food debris Employee cleaned during inspection Corrected On-Site

Basic - Ice buildup on floor of walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas stored in standing water 68F, operator discarded water and placed spatulas in dish area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler gaskets have a light accumulation of food debris -sides of fryers, flat top grills have accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris Employee cleaned during inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -trash bags and hammer stored on top of paper towel dispenser, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind waffle irons have a light accumulation of grease and food debris

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. -bar area dishwasher tested 0ppm, retested 50ppm Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon 62F, per operator stored on rack less than 1 hour next to oven, operator relocated to walk-in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 walk-in cooler, per operator opened yesterday lacking date marking, operator dated Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents over wire storage shelf at entrance to kitchen

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. -in bar ice bin, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off fryer door handle, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gasket lightly soiled -exterior of ice machine at exit of kitchen soiled -exterior of microwave at service station lightly soiled Repeat Violation

Basic - Open dumpster lids. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above milk and juices in walk-in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dishwasher has an accumulation of black, mold-like substance -wall behind waffle iron lightly soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over hash browns in walk-in, operator reorganized cooler Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -women's restroom water only 71F -men's restroom water only 72F -bar area water only 68F Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coffee on prep table, operator relocated 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 prep table, operator relocated Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -oil jug on floor in cookline area, operator relocated Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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 of scoop in contact with flour, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulated of grease and food debris

Basic - Water leaking from pipe underneath handwashsink in rear prep area.

High Priority - Food stored in ice used for drinks. See stop sale. -bottled juices stored in ice for beverages

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 in rear prep area

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 67F, per operator less than 2 hours, operator returned to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese blend 68F, per operator less than 2 hours, operator relocated to walk in cooler -butter pads 68F, per operator less than 1 hour, operator relocated to glass door reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sida gun nozzle in bar area

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by cart, operator relocated cart Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -green scrub pads and wet wiping cloths stored in handwash sink near office Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. -multiple bottles hanging above mop sink lacking labels Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -mens and womens restrooms water only 77F -handwash sink in bar area water only 69F Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl in seasoned flour, operator removed Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above handwash sinks on cookline

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple drinks on top of prep table, operator discarded Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas in standing water 72F, operator changed water 171F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -batter cooler gaskets soiled

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on fully cooked pork. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar area. Corrected On-Site

Basic - Dishmachine in bar area. has no soap or sanitizer. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on food storage rack. Corrected On-Site

Basic - Equipment and utensils not properly air-dried -employee hand drying dishes with wiping cloth. Corrected On-Site

Basic - Hood filter approximate 2-3 inch gap in automatic fire suppression/exhaust system.

Basic - Open dumpster lid.

Basic - Total number of seats for establishment not accurate. Approved plans require written approval from the local fire authority and wastewater provider. 106 seats on license.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm corrected to 200ppm. Corrected On-Site

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