Falafel N Cafe

Basic – Food stored outside . Boxes of produce stored in reach in cooler outside back door – operator moved food to the inside kitchen- operator to remove cooler from outside area Corrected On-Site

Basic – Interior of microwave has accumulation of grease/food debris at cook line

Basic – No Heimlich maneuver/choking sign posted. Manager printed and posted the choking poster Corrected On-Site

Basic – No copy of latest inspection report available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n- heavily soiled gaskets on coolers in front cook line area

Basic – Reach-in coolers interior/shelves have accumulation of soil residues in front cook line area Repeat Violation

Basic – Unnecessary items/unused equipment on the premises. Broken freezer and cooler in the back area of establishment Repeat Violation

Basic – Unprotected ice machine in a customer/nonsecure area. Ice machine stored in the back area of the restaurant not locked and fence open on east side – operator locked fenced area and wired fence to pole in enclosure Corrected On-Site Repeat Violation Admin Complaint

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta covered at 64 F at 12:00 pm in reach in cooler at cook line – cooled from previous night per cook – reviewed cooling methods and procedures – person in charge discarded pasta Corrective Action Taken

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked pasta covered at 64 F at 12:00 pm in reach in cooler at cook line – cooled from previous night per cook – reviewed cooling methods and procedures – person in charge discarded pasta Corrective Action Taken

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and began removing pitas from package without washing hands first . Reviewed proper hand washing with cook – cook then washed hands properly Corrective Action Taken

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. – manager printed a written procedure Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in front cook line area – person in charge placed towels at hand wash sink 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. – manager printed the employee heath reporting agreement, reviewed with employees and had the employees sign the document Corrected On-Site

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. No proof of employee training for Estella hired 2 years Repeat Violation Admin Complaint