Cafe Icon Degrades its Sanitary Rating

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SQUEEZING LEMON INTO A SALSA MIXTURE.Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - No current boiler certification provided/available. For reporting purposes only.

Critical - Establishment operating without a current Hotel and Restaurant license. OPERATOR NEEDS TO APPLY FOR A LICENSE "CHANGED OF OWNERSHIP" UNDER THE NEW OWNERSHIP "HOOSIERS LESSEE LLC."

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No current boiler certification provided/available. For reporting purposes only.

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 - Observed buildup of slime in the interior of ice machine.

Critical - Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED. Corrected On Site.

Critical - Observed dented/rusted cans. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Carbon dioxide/helium tanks not adequately secured.

Critical - (2) Inspection Requirements. Each boiler used or proposed to be used in a place of public assembly within this state except boilers exempt under subsection 69A-51.045(6), F.A.C., shall be thoroughly inspected as to its construction, installation and condition as follows: (a) Power boilers and high pressure, high temperature water boilers shall receive a certificate inspection annually. They shall be inspected annually both internally, where construction permits, and externally while not under pressure. They shall also be inspected annually externally while under pressure, if possible, within six (6) months of the internal inspection. (b) Heating boilers, except those constructed of cast iron, shall receive a certificate inspection biennially. This inspection may be an external inspection unless an internal inspection is required by the Authorized Inspector. The Authorized Inspector, due to operating conditions, may require additional inspections. (c) Hot water boilers and hot water supply boilers, except those constructed of cast iron, shall receive a certificate inspection biennially with an internal inspection every four (4) years if the construction of the boiler so permits. (d) Heating boilers and hot water supply boilers constructed of cast iron shall receive a certificate inspection biennially. (e) A grace period of one (1) month beyond the periods specified in paragraphs (a)-(d), above, may elapse between certificate inspections; however, the inspection certificate due date shall not be affected. (f) The Boiler Safety Program may, in its discretion, permit longer periods between certificate inspections. FOR REPORTING PURPOSES ONLY.

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...

Critical - FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.

Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.

Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No current boiler certification provided/available. For reporting purposes only.

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 60 days

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

Wet wiping cloth not stored in sanitizing solution between uses.