CANOPY ROAD CAFE

Basic - 2 Carbon dioxide/helium tanks stored in wait station not adequately secured. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in corners of chute. Repeat Violation

Basic - Cloth used as a food-contact surface under cups/glasses drying in ware wash location. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken tenders (per staff) stored over French fries in upright freezer. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured and stored in wait station.

Basic - Cloth used as a food-contact surface under cups next to meat slicer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on cook line or in wait station.

Basic - Single-service articles improperly stored. Case of paper towels stored on floor behind bar counter.

Basic - Uncovered food stored near sink exposed to splash. Steam well stored next to hand wash sink on cook line ( hollandaise sauce and ranchero sauce not covered ). Cook slid steam well over by a foot. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold hold- upright freezer- ROP salmon stored over black bean veggie burger, raw pork chop stored over cooked chili with beans, raw chicken breast stored over diced potato.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well- hot hold- Sausage gravy 113F (7:00-10:00)- reheated 171F. Corrected On-Site Repeat Violation

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. Inspector provided DBPRMOBILE health reporting compliance form to kitchen manager. Corrective Action Taken

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. Emily Brown expired 3-25-23.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side corner of ice chute soiled.

Basic - Ceiling /tile missing above all in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth at front counter bar area over condiments and drink ware.

Basic - Cloth used as a food-contact surface under waffle maker, meat slicer, over edge of sink with ice, under butter bottle and toppings, under bowls on shelf above fryer. Manager removed cloth from under waffle maker. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Steam well and expo dishes are stored under hand soap at hand sink

Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 fire extinguishers stored under hand wash sink on make/cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 48F and shredded chicken 47F. Manager discarded both. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 105F. Manager states out for 1.5 hours and put on stove to bring to temperature. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for eggs sitting out and time not marked on eggs. Manager states two hours. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet. Manager took wet cups back to dish area. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored food contact side up. Manager took to dish area. Corrective Action Taken Repeat Violation

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 and the time removed from temperature control cannot be determined. Observed no time mark for eggs out on counter. Employee marked time at 7:00 am. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits 120F and sausage gravy 119F. Manager states 2 hours and turned heat up. Corrective Action Taken

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored in rack with food contact side up. Manager had employee flip items. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Manager states one hour.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of yellow liquid. Employee labeled bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed wallet and keys sitting on food items in dry storage. Manger moved to employee locker. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed white container of sugar with no label. Manager labeled during inspection. 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. Manager had employee wash hand and put on gloves. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Grits 127F ( 3 hours ). Manger had employee reheat grits to 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- sausage link 46F ( 3 hours ), sliced avocado 58F ( 39 minutes ), house made pimento cheese 46F ( 3.5 hours ). Manager added ice under food to reduce temperature. Prepping- hash browns 70F (2 hours) manager placed hash browns in freezer to reduce temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle iron and consumer to go boxes stored on top of soiled cardboard on top of deep freezer next to fryer.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on food contact table on side of steam well.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on food contact surface next to steam well.

Basic - Soiled dry wiping cloth in use at table by microwave, prep make bar, toaster and at waffle iron shelf.