Maggie’s Place Latin Cafe

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Near air vents and light shields in kitchen.

Basic – Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands

Container of spatulas and whisks under paper towel dispenser in kitchen.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Opened employee water bottle on shelf near microwave above prep area.

Basic – Food stored on floor

Oil on floor on cooks line. nVinegar and oil on floor in dry storage area. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelf above prep area next to swinging doors.

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

Silver stand up reach in cooler gasket soiled. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Raw chicken being thawed in bucket on floor by back door.

Basic – Wiping cloth sanitizing solution stored on the floor

On cooks line. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee wiped oil off of foot with napkin then placed on new gloves no Handwash between.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee moved hair out of face then touched fryer handle and container of onions.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee placed cooked onions on salad no gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Carton of raw shell eggs over tomatoes in stand up reach in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nham (47F – Cold Holding); cheese (47F – Cold Holding); item in reach in cooler with meat that is being cooled affecting temperature. ncheese (60F – Cold Holding) ice was on cheese but had melted. Operator replaced ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Cleaning wipes next to Togo containers and small cutting board under coffee area.

Intermediate – No soap provided at handwash sink

In kitchen.

Intermediate – Required employee training expired 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 expired.