Green Zebra Cafe

Basic – Unclean building components, attachments or fixtures

Fan cover in the walk-in cooler soiled.

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 handled dirty dishes then clean dishes without washing their hands

Employee washed their hands and rewashed the dishes. Corrected On-Site

High Priority – Pesticide-emitting strip present in food prep area

Pest strip stored in the bar area next to beverage bottles

Employee removed the strip. Corrected On-Site

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom

Raw shell eggs stored over cooked mushrooms in the reach in cooler on the cook line

Employee removed the mushrooms.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

All the following items were stored in the reach in cooler on the left side of the cook line

Feta cheese (52F – Cold Holding); Leafy greens (61F – Cold Holding); Tomato sauce (51F – Cold Holding); Cut tomatoes (52F – Cold Holding); Pesto sauce (51F – Cold Holding); Turkey (53F – Cold Holding); Chicken (53F – Cold Holding); Munster cheese (48F – Cold Holding); Swiss cheese (48F – Cold Holding); Hummus (47F – Cold Holding); Salmon (48F – Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight

Person in charge discarded all the items.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

All the following items were stored in the reach in cooler on the left side of the cook line

Feta cheese (52F – Cold Holding); Leafy greens (61F – Cold Holding); Tomato sauce (51F – Cold Holding); Cut tomatoes (52F – Cold Holding); Pesto sauce (51F – Cold Holding); Turkey (53F – Cold Holding); Chicken (53F – Cold Holding); Munster cheese (48F – Cold Holding); Swiss cheese (48F – Cold Holding); Hummus (47F – Cold Holding); Salmon (48F – Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight

Person in charge discarded all the items. Corrective Action Taken Warning

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

Emailed handouts to the operator.

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 handouts to the operator.

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nElena Ianakiev 7/6/2018 360 training. No other CFM FOR THE ESTABLISHMENT. Warning

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

No quaternary or chlorine test strips for the sanitizer buckets and the dishwasher. Repeat Violation

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

Provided Person in charge with the handout.