Andreas Cafeteria & Coffee Shop Inc

Basic – Buildup of food debris/soil residue on equipment door handles.

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. Observed walk in cooler, with ambient temperature of 49F.

Basic – Floor soiled/has accumulation of debris. Observed floor by the fryers soiled.

Basic – Ice buildup in reach-in freezer.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside the walk-in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nObserved hood filters soiled with accumulated grease

Observed walk in cooler fan cover soiled.

Basic – Observed cases of soda and water stored on floor in the walk in cooler.

Basic – Observed in-use tongs stored on equipment door handle between uses.

Basic – Observed reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Plumbing system in disrepair.At the time of the inspection observed plumbing in disrepair at hand sink in kitchen.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in ambient temperature in three compartment sink.

Basic – Wet mop not stored in a manner to allow the mop to dry.

High Priority – Food placed in soiled container/equipment. Observed cheese container in the walk in cooler soiled.

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed pickled vegetables in a non food grade container.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white cheese (49F – Cold Holding); eggs (53F – Cold Holding) in the walk in cooler. Advised operator to place items in reach in freezer to rapid cool. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Emailed form Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand washing sink filled with cutting board, and pans. Operator removed. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Jose Romero with no employee training.

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. Emailed form.

Intermediate – No running water at mop sink

At the time of the inspection observed no running water to mop sink.

Intermediate – Observed no paper towels or mechanical hand drying device provided at handwash sink in the back of the kitchen. Operator brought a paper towel out. Corrected On-Site

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap in the back of the kitchen. Operator gave bottled soap. Corrected On-Site