Apple Butter Cafe

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line Repeat Violation

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper not removed from vacuum packaging before thaw Repeat Violation

Basic – Concrete floor in disrepair on cook line

Basic – Cutting board has cut marks and is no longer cleanable

On cook line Repeat Violation

Basic – Dead roaches on premises

2 dead roaches on floor at end of cook linen1 dead roach in ceiling panel above bread on cook linen1 dead roach behind cooler on service line

1 dead roach in officenAll areas cleaned and sanitized Corrected On-Site

Basic – Duct tape used to repair nonfood-contact surface

Corner of metal table on service counter repaired with black tape

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack over paper tray liners, removed Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. One male employee on cook line

Basic – Floor soiled/has accumulation of debris

Accumulation of grease and food debris under cook line Repeat Violation

Basic – Ice buildup in walk-in freezer and reach in freezer on cook line

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Ovens on cook line Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cooler gaskets soiled on cook line

Accumulation of grease on sides of equipment on cook line Repeat Violation

Basic – Reach-in freezer shelves with rust that has pitted the surface.

Basic – Single-service articles improperly stored

Single service boxes on floor in rear storage closet

Basic – Soiled dry wiping cloth in use

On cook line

Basic – Stored food not covered

In reach in freezer

Basic – Water leaking from pipe and/or faucet/handle

Condensation dripping from a/c units in ceiling

High Priority – Dented/rusted cans present. See stop sale

1 #10 can of blueberry pie filling

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 live fly near triple sink

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at end of cook line – chicken salad (48F – Cold Holding); feta (49F – Cold Holding), operator placed ice bags in cooler Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line Repeat Violation

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. One employee on cook line with no proof of training