De Real Ting Cafe

Basic – Carbon dioxide/helium tanks not adequately secured

By triple sink in kitchen and in storage area downstairs

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Water damage by ice machine in downstairs kitchen

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink, employee discarded it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Helping with buffet food

Basic – Faucet/handle missing at plumbing fixture

Handle for cold water in hand sink by mop sink turns all the way around, no cold water comes out

Basic – Food storage container/container lid cracked or broken

Pot for cabbage, mgr changed it, lids for some buffet foods are cracked Corrected On-Site

Basic – Hole in or other damage to wall

By triple sink, one by door and one by floor

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

88f water for rice scoop, 78f ice cream scoop water, employee discarded it Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

Employee removed it Corrected On-Site

Basic – Light shield for lights in food preparation, food storage or warewashing area missing end caps

In downstairs kitchen

Basic – No handwashing sign provided at a hand sink used by food employees. nLadies restroom

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

Fan in kitchen, shelf in downstairs kitchen by triple sink

High Priority – Displayed food not properly protected from contamination

A couple of containers with no hinged lids at buffet Warning

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

Employee washing dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washing and rinsing Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. nOne by hand sink Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw shrimp on shelf above cooked empanadas-open box, in upright freezer, employee rearranged Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found

5 live roaches on gasket in upright cooler, by cook line, 18 live roaches on gasket in keg cooler not in use, front counter, 1 live roach on cups at bar downstairs, 2 live roaches on floor by upright cooler and one on gasket in non in use cooler by cook line in downstairs kitchen Warning

High Priority – Roach excrement and/or droppings present

On wall by microwave and on gaskets, upright cooler Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

116f cabbage on stove, employee reheated it to 165f, 113f rice, 130f fish at buffet, explained time as public health control, wrote time on Corrected On-Site Warning

Intermediate – Handwash sink not accessible for employee use at all times

With cart by cook line, employee moved it, hand sink at front counter with a big box on top, employee removed it Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Chlorine

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

In hand sink by the cook line, employee placed some Corrected On-Site

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

For new employees and one that doesn't have certification yet 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

Cook for more than 2 months

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. nHand sink by dish machine, downstairs kitchen, handle doesn't move