TWO COUSINS CAFE

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers.

Basic - Food stored on floor. Observed clear liquid fry stored on floor in prep kitchen.

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.

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.

Basic - Food stored on floor, cooking oil.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind fryers and door leading out of front kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in- pork chops 42F, raw chicken 44F, beef 42F, sliced ham 44F, all prepped less than 2 hours per cook. Operator placing ice on all products in cooler. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio stored on shelf next to dishes. Phone on prep table.

Basic - Floor area(s) covered with standing water. In walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Multiple areas in prep, kitchen. Operator in process of repairing flooring. Corrective Action Taken Repeat Violation

Basic - Hole in or other damage to wall. In hallway near restrooms. In Back prep room. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Multiple employee beverage containers in a cold holding unit with food to be served to customers. In glass upright cooler. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of soil on kitchen doors.

Basic - Open dumpster lid. 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. Air gaps around ac window unit in ware washing room that leads to the outside.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish room, prep room, kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen behind fryers, stove and flat top. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.dried hand on single use dry hanging cloth.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers - sliced tomato 54°, cut lettuce 51° shredded cheese 49°F. ( less than 2.5 hours per cook ) employee placed items on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding- mash Potato 117°, baked beans 87°, fried steak 117°F. ( less than 2.5 hours). Employee began to re heat items to 165°F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near fryers in kitchen blocked with trash can.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near stoves and ovens used to fill a gallon jug.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels dispensed from paper towel dispenser near cashier. No paper towels at kitchen hand wash sink near fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food shelf next to tortillas in kitchen.

Basic - Equipment in poor repair. Kitchen stoves, grills ovens soiled, food and grease buildup and rust accumulation.

Basic - Floors not maintained smooth and durable. In both kitchens floor is part wood and in disrepair.

Basic - Food stored on floor. Oil stored on floor in front of oven. Oil stored on floor in front of deep freezer. Repeat Violation

Basic - Hole in or other damage to wall. In bathroom hall way wall in disrepair under beam on wall.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in kitchen near cashier. Employee drinks stored in reach in glass reach in cooler.

Basic - Soiled dry wiping cloth in use. Employee used an in use dry hanging towel to dry hands which was near prep board in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish 37°F thawing in 3 compartment sink with out running water.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front and back kitchens wall soiled with grease and buildup. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor covering torn exposing wood in both kitchens. Repeat Violation