Cafe Seville Improves its Sanitary Rating

High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over sauces, raw seafood moved. To a lower shelf **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottke with floor cleaner, labeled. **Corrected On-Site**

Basic - Dead roaches on premises. One dead roach in restroom, cleaned. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher. Washed hands upon request. **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bag with seafood in a freezer.

Basic - Unprotected ice machine in a customer/nonsecure area. Backdoors. Locked upon request. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut broccoli and cooked food in the walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Heavy cream at the Cookline at 111°f, reheated to 165°f

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink, washed hands on the hand sink upon request. **Corrected On-Site**

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

Basic - Food stored in a location that is exposed to splash/dust. Uncovered rice in a lower shelf under a prep table. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cold cuts, cheese, rice and vegetables at 50-53°f in the walk in cooler. According to mgr the unit wast serviced the day of the inspection. Corrective action taken, Cold cuts and cheeses were moved to another units capable of maintain proper temperatures, cooked rice and cooked vegetables were discarded.

High Priority - Raw animal food stored over cooked food. Raw shrimps over soups in a cooler. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cold held in the walk in cooler at greater than 41°f for more than 4h. Discarded. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb. 3 compartment sink area

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine. **Corrected On-Site**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. According to mgr the unit was just serviced (compressor was replaced), ambient temperature at the time of the inspection was 50°f. Do not store potentially hazardous food in this unit until temperatures are under 41°f

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Egg ash, butter, cut tomatoes, on counter.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Food stored in dry storage area not covered, lemons, tea, **Corrected On-Site**

Basic - In-use knife/knives stored on unfinished wood, bread area. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.ordered wrong posters. **Repeat Violation**

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - License expired within 30 days after expiration date. Owes $2. Confirmation 136013050.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter 49° cut tomato 65°, 62° egg wash,

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Egg ash, butter, cut tomatoes, on counter.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sororities and sauce, **Corrected On-Site**

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.

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

Basic - Equipment in poor repair. Glass cooler where vegetables are stored, kitchen.

Basic - No Heimlich maneuver/choking sign posted. Google online.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 48° cut tomatoes, cut lettuce, dairy desserts, discarded, vegetable cooler, do not use cooler until repaired for potentially hazardous foods. **Corrected On-Site* has plenty of coolers to store foods. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. At 2 glass door reach in cooler in kitchen.

Basic - Build-up of dust and/or debris. Walk in cooler fanguard and fan housing.

Observed residue build-up on nonfood-contact surface. on shelfliner by dishwash area in kitchen with Clean glassware on it.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed toxic item improperly stored. paint container stored in kitchen on shelf under breadwarmer with equipment . Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ ppm chlorine in dishwash machine . Service call was made immediately to get dishwash machine properly calibrated.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer broken in tall single glassdoor reach-in cooler in kitchen.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish/seafoods over lemons & tomatoes in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw seafoods / fish over prepared garden salads in cookline reach-in cooler. Corrected On Site.

Observed soiled dry wiping cloth in use. Corrected On Site.

Observed personal item stored with utensils / equipment. purse on kitchen shelf with utensils/dishware/equipment. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over desert/cake in reach-in cooler. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting aon and changing gloves. Corrected On Site.

No Violations Were Observed

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

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Observed grease accumulated under equipments.

Critical - Identity of food or food product misrepresented.Grouper misrepresented as Vavalon on special menue board- and menue-Requested to see the Grouper in kitchen chef stated they use two pieces of Vavalon for Grouper-The special menue board was changed from Grouper to Vavalon -No invoice provided for the Grouper-

No Violations Were Observed

Critical - Air gap not installed. At dish room

Clean wiping cloth not properly stored.

Cleaned linens not properly stored.

Critical - Handwash sink not accessible for employee use at all times.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. 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. Copy cleared previouse employee name. This violation must be corrected by : 05/11/09.

Observed cleaned wiping cloth that has food debris/soil.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Sauces holders

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Spices container

Observed nonfood-grade containers used for food storage.

Observed personal care item stored with utensils

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Fish in reach in drawers Corrected On Site.

Observed residue build-up on nonfood-contact surface. All shelves

Critical - Observed toxic item stored by utensils. Corrected On Site.

Observed wall soiled with accumulated grease.

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

Critical - Air gap not installed.

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers. Walk in cooler

Critical - Observed accumulation of debris on drainboards or equivalent. Drain board in washing not draining .

Critical - Observed buildup of soiled material on mixer head.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Observed food debris accumulated on walk in cooler floor.

Observed gaskets with slimy/mold-like build-up.

Observed grease accumulated under cooking equipment.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

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

Critical - Observed raw animal foods not properly separated from each other in holding unit

Observed residue build-up on nonfood-contact surface.vShelves in walk in cooler and shelves for glasses holder

Critical - Observed soil residue in storage containers.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Sangria,sauces

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

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