SUMMER KITCHEN CAFE

High Priority - Toxic substance/chemical improperly stored. Insecticide spray can stored on shelf in front of food jugs on shelf outside.

Intermediate - Handwash sink not accessible for employee use at all times in outside storage area. Sink blocked with cases of wine and ketchup. Employee moved cases from sink. Corrected On-Site

Basic - Clean linens stored on floor in outside storage room. Employee placed linens on shelf. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Used mayonnaise jugs that are reused stored outside on shelf not protected from the elements. Repeat Violation

Basic - Cloth used as a food-contact surface in dining room under frozen drink machine drip trays. Employee removed cloth from drink machine area. Corrected On-Site

Basic - Food stored outside. Jugs of fryer oil stored on shelf out side not protected from elements.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in prep room cooler pulled from freezer not date marked.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food containers stored outside.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Insect control device installed over food preparation area. Bug light over dry storage shelf.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Cook line hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing near 3 compartment sink. Food (leaves) debris in drain of sink.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook reheating cooked sliced chicken for burrito did not use thermometer to check temperature. Inspector checked temp 154F. ( had cook reheat for longer re check 167F. Corrective Action Taken

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

Basic - Soiled dry wiping cloth in use at make bar and stored on cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Clear pan with solution and cloth stored in sink near cook top. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. 2 air vents directly over cook line missing vent/covers. Repeat Violation

Basic - Bathroom facility in disrepair. Women's restroom wall in disrepair as evidence of duct tape.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rim around ice bin at bar soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in hand wash sink on cook line.

Intermediate - No soap provided at handwash sink at bar. Dispenser empty. Repeat Violation

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

Basic - Building components, attachments or fixtures in poor repair. Ac duct over make board on cook line in disrepair, soiled and has exposed insulation.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ac duct over make board on cook line not easily cleanable. 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 stored on food storage shelf next to case of bread chips.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender/ server wearing watches and brackets engaging in drink preparation.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on food contact surface next to coffee pot at bar. Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided reporting form and discussion with employees and manager at time of inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink at bar/ front counter area. Manager placed soap at sink. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling Areas in back prep kitchen over upright reach in cooler/ freezer not smooth.

Basic - Covered waste receptacle not provided in women's bathroom. Manager placed lid on trash can. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks at expo and on food prep table. Employee removed drinks from food contact areas and sanitized. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink. Manager had employee set up sink with a rinse set up. Corrective Action Taken Repeat Violation

Basic - Soiled dry wiping cloth in use on prep area in front kitchen. Employee remotes cloth from table. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- 1st kitchen- make bar- chicken salad 45F, Tina salad 44F, guacamole 45F. Small make bar- lettuce 50F. ( stocked less than 30 minutes per cook ). Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In outer prep kitchen near reach in coolers the hand sink has been removed and a hand sink is sitting on the floor near entry.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 7 employees present at time of inspection and no certified service manager on duty.

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. Repeat Violation

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

Basic - Cloth used as a food-contact surface. Cloth stored over fresh herbs in reach in cooler.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Soap set up in 3 compartment sink with out a rinse set up.

Basic - Floor not cleaned when the least amount of food is exposed. Baseboard soiled in kitchen near cook line.

Basic - Food stored on floor. Cambros of beans stored on floor in outer prep kitchen.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- mahi-mahi 27F. ( Employyee placed in reach in cooler). Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust in 2nd kitchen behind hand sink and cooking equipment.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple cloths stored on food contact tables and cutting boards in both kitchens.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes, then clean dishes, no hand wash. Discussed with employee, employee washed hands and rewashed dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 59F, per cook less than 1 hour. Provided Time as a Public Health Control form.

Intermediate - No chemical test kit provided when using quaternary sanitizer at three-compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chick peas in outside reach in, pulled from freezer, not dated. Manager dated at time of inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Employees completed books, certificates not filled out. Manager filled out at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21. Provided flyer on self print licenses.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Food stored outside. Fryer oil jugs stored outside back door, operator moved inside at time of inspection. Corrected On-Site

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Home made ice filled soup chiller made from pipe has crevices that are not easily cleanable. Manager discarded at time of inspection. Corrected On-Site

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.