Cafe 800 Improves its Sanitary Rating

Basic - Dead roaches on premises. 1 dead roach behind chest freezer in rear prep area, 1 dead roach in front counter area and 1 dead roach near unused ice machine. Areas cleaned. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Hair restraint worn. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. UnWashed cantaloupe over cut onions, pre made salad and pita at True refrigerator in rear prep area. Foods moved and properly stored. **Corrected On-Site**

No Violations Were Observed

Basic - Dead roaches on premises. Approximately 15 dead roaches in front counter area, 1 dead roach on make table at prep cooler in front counter area and 13 dead roaches in rear prep area

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep tables , coolers , ice machine , food storage shelving and counters contaminated by dead and live roaches

High Priority - Insecticide/rodenticide use not in compliance with regulations. Use of household use only insecticide.

High Priority - Roach activity present as evidenced by live roaches found. Approximately 50 live roaches under counter next to prep cooler in front counter area, 6 live roaches under 3 compartment sink in front counter area, 12 live roaches under counter by water heater in front counter area, 5 live roaches inside cabinet above water heater in front counter area, 1 live roach in gaskets at prep cooler in front counter area, 3 live roaches by display case in front counter area, 5 live roaches on racks under register, 2 live roaches on cabinet above handwash sink in front counter area, 4 live roaches under counter by handwash sink in front counter area, 1 live roach inside cooler next to slicer in rear prep area, 3 live roaches inside ice machine in rear prep area, 9 live roaches and 9 roach casings behind double door cooler in rear prep area, 40 live roaches behind and on prep table shelf in rear prep area, 6 live roaches by chest freezer in rear prep area and 2 live roaches in dry storage room.

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

No Violations Were Observed

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch . Employee removed it . **Corrected On-Site** **Warning**

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit , flip top by the toaster in front . Employee put thermometer in the cooler . **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee took cash, changed gloves and failed to wash hands before returning to prepare food. Employee washed hands . **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 53° F, cheese 45° F at cookline flip top cooler. Ambient temperature of cooler 52° F. Foods moved to working cooler. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw steak over empanadas at Frigidaire freezer. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at 3 compartment sink. Discussed proper hand washing. Employee washed hands at hand sink. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna 46° F cooling at flip top cooler in front counter area with ambient temperature of 52° F. Foods moved to working cooler. **Corrective Action Taken** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato salad 44° F to 44° F with 1 hour, in closed container at display case. **Corrective Action Taken** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temperature of cooler 52° F. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At Kenmore cooler near ice machine. Thermometer put in cooler. **Corrected On-Site**

Basic - Reuse of single-service articles. Reuse of Nestle Quik containers to store sugar.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at 86° F in front counter area under no temperature control. Empanadas time marked. Empanadas must be discarded within 4 hours from leaving temperature control, 3.5 hrs left. application for time as a public health control emailed. **Corrective Action Taken**

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. Reviewed employee health policy and big 5. Emailed Big Five Poster. **Corrective Action Taken**

High Priority - Employee washed hands with no soap. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing dishes at 2 compartment sink without a sanitization step.

High Priority - Insecticide/rodenticide use not in compliance with regulations. Use of household RAID. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with single-service items. Lotion bottle by plastic utensils. **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. Reviewed employee health policy and Big 5. **Corrected On-Site**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at 3 compartment sink. **Corrected On-Site**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Wall soiled with accumulated dust above ice machine.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham, beef and chicken empanadas in cookie container on counter is 82°F. Empanadas placed in cooler. Temperature after 30 minutes is 52°F. Corrective action taken.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler was writing then handled food. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Cart is blocking hand wash sink **Corrected On-Site**

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

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In dishwashing area shelving.

No Violations Were Observed

Basic - Clean utensils or equipment stored in dirty container. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom. **Warning**

Basic - Reuse of single-service articles. Reuse of butter containers to store other foods. **Warning**

Basic - Water leaking from faucet/faucet handle. At 2 compartment sink. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice at 47° F at prep area cooler. Discarded . **Corrected On-Site** **Warning**

Intermediate - Food manager certification expired. For Johnny Soto. **Warning**

Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Encrusted material on can opener blade.

Critical - Hot water not provided/shut off at employee hand wash sink, front counter . Repeat Violation.

Critical - Observed encrusted material on can opener.

Observed single-service articles stored without protection from contamination, forks and knives.

Critical - Hot water not provided/shut off at employee hand wash sink, front counter. Repeat Violation.

Critical - Displayed food not properly protected from contamination, apples.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed single-service articles stored without protection from contamination, coffee stirrers.

Critical - Hot water not provided/shut off at employee hand wash sink, front counter.

Critical - Observed cloth used as a food-contact surface.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed hand wash sink used for purpose other than washing hands.

Observed employee with no hair restraint.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed encrusted, soiled material on slicer.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over potatoe salad

Critical - Observed soiled reach-in cooler gaskets.

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

Critical - Toxic items properly stored

Critical - Electrical wiring - adequate, good repair

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation