Arlen Beach Cafe Improves its Sanitary Rating

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Fan cover in reach in cooler has accumulation of dust or debris.

Basic - Food not stored at least 6 inches off of the floor. Drinks

Basic - Hole in or other damage to wall. By the dish machine

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

Basic - Nonfood-grade bags used in direct contact with food. Thank you bags for bread storage

Basic - Pizza peel stored on top of soiled oven between uses.between oven and wall

Basic - Reuse of single-service articles.

Basic - Soiled reach-in cooler gaskets.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Steam table / under 3 cs.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. beef pastries (111°F - Hot Holding) more than 4 hrs.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. beef pastries (111°F - Hot Holding) more than 4 hrs.

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

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.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Soil residue in food storage containers.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**

Basic - Food stored in a location that is exposed to splash/dust. Flour near triple sink. **Corrected On-Site**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle. In triple sink.

Basic - Working containers of food removed from original container not identified by common name. Sugar in front counter area. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine at chlorine 0 ppm

High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Cuban pastries with meat and cheese at 110°f found in hot box in front area, mojo sauce 77°f in kitchen, cooked rice 88°F; mashed potatoes 128°F **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 2 in back storage area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan at 46 °F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**

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. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Slicer blade soiled with old food debris.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves, top of pizza oven.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - In-use knife/knives stored in cracks between wall and pieces of equipment. **Corrective Action Taken**

Basic - Interior of microwave soiled with encrusted food debris. **Corrective Action Taken**

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

Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. In bathrooms.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over ready to eat food.

High Priority - Toxic substance/chemical stored by or with food. **Corrective Action Taken**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Encrusted material on can opener blade. **Corrective Action Taken**

Intermediate - Hot water not provided/shut off at employee handwash sink. In bathrooms.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area.

Intermediate - Spray bottle containing toxic substance not labeled.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin unit.

Critical - Observed packaged food not labeled as specified by law. desserts .

Critical - No conspicuously located thermometer in holding unit. reachin units.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal food stored over cooked food. inside reachin units.

Critical - Observed uncovered food in holding unit/dry storage area. iinside reach in units.

Critical - Raw animal food not properly separated from ready-to-eat food.

Critical - Observed employee dry hands on clothes/apron after washing.

Critical - Observed employee wash hands with no soap.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed reuse of single-service articles. aluminum cans.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed grease accumulated under cooking equipment.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Critical - Observed incorrect information on Hotel and Restaurant license. A change of owner has ocurred and no records of license application is in our computer system , yet.

Critical - Establishment operating without a current Hotel and Restaurant license. DBPR LICENSE.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No thermometer provided to measure temperature of food product.

Critical - Boiler certificate not posted in boiler room. For reporting purposes only.

No copy of latest inspection report.