BRUCE CAFE

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.

High Priority - Employee washed hands with cold water. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Swai fish in a plastic unsealed bag stored over mixed vegetables in large deep freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees F. Cold holding less than 2 hours in bowls on prep table near ware wash station- sausage 42°, raw chicken 55°, raw shell eggs 54°, lettuce 55°F. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding shell eggs on prep table . Observed shell eggs at 9:05 am at 10:00 am no time was used. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside corn meal bin no handle. Operator removed bowl and sent to ware wash station. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of shoes stored on floor by side door and prep area in kitchen. Cell phone stored on Tea prep table.Operator removed shoes and phone. Corrected On-Site

Basic - Exterior screen doors have air gaps around top, sides and bottom of door and door frames that open to the outside. Repeat Violation

Basic - Food stored on floor. Oil stored on floor on back porch. Oranges stored in bucket on floor in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan sitting on floor in kitchen soiled with build up of dust and debris. Fan in kitchen window soiled with debris. Repeat Violation

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Repeat Violation

Basic - Stored food not covered. Multiple items in refrigerators and freezers stored not covered. Cook began covering up items. Corrective Action Taken