The Cafe

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler at closed end of cookline unable to maintain temperature of 41F and below. Ambient temperature 68F. Observed no air blowing from fan area of cooler. Operator removed TCS from cooler until repaired.

Basic – Equipment in poor repair

Gasket on reach-in cooler door in prep area across from prep table torn

One filter in hood area above grill in disrepair.

Basic – Floor tiles missing and/or in disrepair

Floor tiles in ware washing area and at back door area in disrepair/ crumbled Repeat Violation

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

Gasket on multiple reach-in coolers on cook line and in prep area soiled

Also, area in hood and around pipe in hood dusty. Repeat Violation

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washed hands for less than 7 seconds in total handwashing. Discussed with operator.

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

cut tomatoes (58F – Cold Holding); in top of flip top reach-in cooler at closed end of cook line. Observed tomatoes stored above chill line of cooler. Operator removed and placed into nearby cooler to chill

Also, ambient temperature of shelled eggs (55F – Cold Holding) on counter next to above mentioned reach-in cooler. Discussed with person in charge about using TPHC. Emailed paperwork for TPHC. Person in charge placed. Hour sticker and will fill out paperwork soon

nAlso, cooked rice (46F – Cold Holding) in bottom of above mentioned reach-in cooler. Observed reach-in cooler not blowing any air. Person in charge stated the item went into cooler this morning. Person in charge removed rice and placed in nearby cooler to chill

nAlso, house made ceviche (46-F48 – Cold Holding) in reach-in cooler in prep area. Observed that large buckets in cooler blocking floor of air in cooler. Operator removed large buckets to chill ceviche. Corrective Action Taken Warning

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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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

Cutting board on flip top coolers on cookline soiled/ stained.

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Person in charge is unable to provide proof of CFM and no other CFM employed at this establishment. Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Person in charge unable to provide proof of food safety training during this inspection. Warning

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

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees start to read and sign off on health form during this inspection

Intermediate – No soap provided at handwash sink

No soap at hand wash sink in first restroom in hallway area. Operator replenished soap.