CABANA CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- breading station- milk bath 60F (11:00-3:20). All held overnight- Make table- pasta 48F, Alfredo sauce 46F, shredded lettuce 46F, mashed potato 44F,milk 47F, heavy cream 48F. Pizza make table-marinara 45F, diced tomato 46F, diced ham 45F, ground beef crumble 44F, chicken breast 45F. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- breading station- milk bath 60F (11:00-3:20). All held overnight- Make table- pasta 48F, Alfredo sauce 46F, shredded lettuce 46F, mashed potato 44F,milk 47F, heavy cream 48F. Pizza make table-marinara 45F, diced tomato 46F, diced ham 45F, ground beef crumble 44F, chicken breast 45F. See stop sale. Repeat Violation Warning

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/. Wayne Anderson- expired 3-19-24. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in kitchen and on cook line are rusted and soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and interior lid heavily soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in greens cooling 96F in walk in cooler. Repeat Violation

Basic - Ceiling tile missing. Multiple ceiling tiles missing in warehouse washing, pizza kitchen and cook line areas. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing in multiple areas through out kitchen. 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. 2 employee drinks stored on cutting board at make table on cook line. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed in kitchen.

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Cooked potato chips stored in un clean container with heavy build up at expoA¿

Basic - Food stored on floor. Large pot of red sauce being stirred on floor on cook line. Case of potatoes stored on floor near walk in cooler. Case of okra stored on floor in walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in corn meal mixture in pizza kitchen. Repeat Violation

Basic - Multiple Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at multiple hand sinks used by food employees. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover in pizza kitchen.

Basic - Soiled dry wiping cloth in use on multiple cutting boards on cook line. Repeat Violation

Basic - Stored food not covered. Mashed potatoes cooling 96F in walk in cooler not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind equipment on cook line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on cutting board on cook line.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Flour bin lid soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg stored over green tomato at make bar.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg stored in pan next to green tomato.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding- shell eggs 62F, sliced cheese 55F,sliced green tomato 55F, house Asian glaze 51F, spinach lettuce 52F, raw chicken breast 60F, sliced tomato 54F, raw chicken wings 47F, mahi-mahi 47F, ground beef burger 50F, ground beef Pattie's 52F, raw shrimp 48F, sliced roast beef 47F, medallion beef steak 52Fm sliced tomato 54F, diced tomato 48Fm Cole slaw 3048F,shredded cheese 49F, lettuce 50F. Marinara sauce 51F, mashed potato 47F, diced ham 45F, chopped tomato 44F. All held overnight. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- shell eggs 62F, sliced cheese 55F,sliced green tomato 55F, house Asian glaze 51F, spinach lettuce 52F, raw chicken breast 60F, sliced tomato 54F, raw chicken wings 47F, mahi-mahi 47F, ground beef burger 50F, ground beef Pattie's 52F, raw shrimp 48F, sliced roast beef 47F, medallion beef steak 52Fm sliced tomato 54F, diced tomato 48Fm Cole slaw 3048F,shredded cheese 49F, lettuce 50F. Marinara sauce 51F, mashed potato 47F, diced ham 45F, chopped tomato 44F. All held overnight. See stop sale. Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves at bar.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

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

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

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Ceiling tiles missing in pizza kitchen and near walk in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cloth used as a food-contact surface under water jar.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold holding- shell eggs 62F, sliced cheese 55F,sliced green tomato 55F, house Asian glaze 51F, spinach lettuce 52F, raw chicken breast 60F, sliced tomato 54F, raw chicken wings 47F, mahi-mahi 47F, ground beef burger 50F, ground beef Pattie's 52F, raw shrimp 48F, sliced roast beef 47F, medallion beef steak 52Fm sliced tomato 54F, diced tomato 48Fm Cole slaw 3048F,shredded cheese 49F, lettuce 50F. Marinara sauce 51F, mashed potato 47F, diced ham 45F, chopped tomato 44F.

Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation

Basic - Drain cover(s) missing at bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf near packaged plastic utensils and toilet paper. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food at bar.

Basic - Equipment in poor repair. Upright reach in freezer- corn dog 42F, broccoli cheddar bites 39F, okra 35F.

Basic - Equipment or utensils not designed or constructed in a durable manner. Knife tip broken/ missing and stored on cutting board at make bar.

Basic - Exterior door has a gap at the left side of threshold that opens to the outside.

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

Basic - Floors not maintained smooth and durable at bar area to the right of deep freezer.

Basic - Food stored on floor. Oil stored on floor near cook line. Repeat Violation

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

Basic - Ice scoop handle in contact with ice at bar. Operator removed scoop from ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom, bar and in kitchen.

Basic - Stored food not covered. Mashed potatoes stored in cooler over night uncovered. Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins not labeled.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 20 total live. Observed 4 live on wall behind pizza station cooler and prep table, 2 live under pizza station prep table, 2 live on floor under spice shelf, 6 live in crack between tile and wall by fry station end on cook line, 1 on floor under three compartment sink 4 on wall behind three compartment sink, 1 on floor in front of expo station. Warning - From follow-up inspection 2022-05-10: At time of the callback inspection 16 live roaches observed Kitchen expo area - Front of the cook line Floor / wall - 12 live roaches observed Cook line make bar door 1 live roach observed Dishwasher counter and wall 2 live roaches observed. Storage area wall 1 live roach observed 1 dead roach observed on floor - front bar area Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Observed 20 total live. Observed 4 live on wall behind pizza station cooler and prep table, 2 live under pizza station prep table, 2 live on floor under spice shelf, 6 live in crack between tile and wall by fry station end on cook line, 1 on floor under three compartment sink 4 on wall behind three compartment sink, 1 on floor in front of expo station. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara in walk-in made over 24 hours ago per operator not dated.

Basic - Equipment in poor repair. Tiles stacked on grill to hold up salamander.

Basic - Stored food not covered. Open containers of cheese, pepperoni, cut okra, corn, in walk-in freezer. Open containers of pickles and salsa in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in pizza station.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed two small flying insects in back of kitchen. Did not observe small flying insects land on food contact surface.

High Priority - Nonfood-grade bags used in direct contact with food. Establishment used retail shopping bags with ice on direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat foods as pork chops on top shelf right side stored over can of opened sardines

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 broken shell egg stored in walk in cooler stored on top of other eggs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/16 pan of turkey and 1/16 pan of pork from small reach in cooler in pizza area, operator discarded both.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ( right side of cook line)- coleslaw 52°,cheese 49°, shrimp 47°, beef 47°F, small repack in cooler (left side of cook line) - sausage gravy 47°, pasta 48°, small reach in cooler in right side pizza area-turkey 47°, pork 50° F. Cut cantaloupe 48°, turkey 50°, chicken 51°, beef 45°, Swiss 48°, jack cheese 48°, shell eggs 45°(ambient air ),whipped butter 49°, bacon 46°. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Inside ice machine left side rusty screw.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior in wait station under beverage dispenser soiled gasket.

Basic - Cardboard used to line food-contact shelves. In walk in cooler left side second shelf from bottom shelf lined with wet cardboard holding salad mix.

Basic - Ceiling tile missing. Missing ceiling tiles in multiple areas of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents in kitchen grease/ dust build up.

Basic - Clean linens stored on floor. Back of kitchen close to back door towel on floor under shelving for clean linens.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upon inspection small reach in cooler right side of hot holding line with gasket in disrepair. Small reach in cooler on right side in pizza make area lid in disrepair.

Basic - Cove molding at floor/wall juncture broken/missing. Broken tile under hand washing sink next to walk in cooler in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler- employee food and drinks stored on second shelf above shell eggs.

Basic - Employee preparing food in customer section of dining area. Outside kitchen door employee was prepping food in to go meal boxes on top of stage floor in dining room. Manager asked employee to remove food boxes and place them in kitchen. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Upon inspection observed employee working in kitchen with out hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking cups stacked with moisture in between cups in the wait station service line.

Basic - Floor area(s) covered with standing water. Standing water observed in multiple areas of kitchen.

Basic - Floor soiled/has accumulation of debris. Multiple areas in kitchen floors soiled with build up.

Basic - Food stored in a prohibited area. Shortening stored on shelf in back of kitchen next to chemicals.

Basic - Food stored on floor. Walk in cooler- raw chicken, dairy whip topping. Walk in freezer- multiple cases stored on floor.

Basic - Ice buildup in reach-in freezer / reach in cooler and walk in cooler. Upon inspection observed white upright freezer back of kitchen next to ice maker with ice build up, walk in cooler with ice build up present on insulated pipe behind condenser and small reach in cooler by ice cream area severe ice build.

Basic - In-use ice cream scoop stored on soiled surface between uses. Ice cream scoop stored with debris present in non runner dipper well soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler, shelves in walk in cooler, the flour bin, walls behind fryers and grill area, under equipment in kitchen.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door handle with base missing leaving air gap on back door leading into kitchen.

Basic - Stored food not covered. Upon inspection observed tortilla chips open on storage shelf outside of walk in cooler, in walk in cooler - gravy, sardines, brownies, blue cheese, shredded cheese,egg mix. Walk in freezer- cake and chicken.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves left side soiled and rusted.