Michael's Cafe Improves its Sanitary Rating

Basic - - From inspection on 2017-01-13: Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection on 2017-01-20: Same. **Time Extended**

Intermediate - - From inspection on 2017-01-13: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cubed Potatoes 126°F stored in the back walk in cooler to cool was covered with plastic wrap. Owner removed the plastic to cool properly. Cubed potatoes 40 minutes later now at 89°F. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-20: Same. Mashed potatoes at 47°F made and placed in the cooler 2 hours ago to cool as per operator statement. Manager uncovered the potatoes. Employee wrote a sign to be placed on the cooler to remind other employees of proper cooling procedures. **Time Extended** **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee was on the cook line prep table. Owner moved the drink out of the kitchen. **Corrected On-Site** **Warning**

Basic - Garbage on the ground and/or pad around dumpster. Owner placed trash in dumpster. **Corrected On-Site** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Owner moved the tongs. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Missing drain plug at dumpster. **Warning**

Basic - Open dumpster lid. Owner closed the lid. **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All buckets at 0ppm. Corrected to 50-100ppm. **Corrected On-Site** **Warning**

High Priority - Dented tuna cans present. See stop sale. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Home fries made less than four hours ago held on the cook line had a temperature of 76°F. Owner placed the fries in a cooler to obtain 41°F or below to be cold held until needed. Home fries now at 61°F after 40 minutes in cooling unit. **Corrective Action Taken** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Repackaged raw beef patties stored over repackaged fish in the cook line reach in freezer. Employee moved the fish to above the beef. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Owner had pH strips and not chlorine. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken removed from original packaging and placed in zip lock bags to be stored in the reach in freezer was not date marked. Owner marked the bags with yesterday's date when they were placed in the other bags. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cubed Potatoes 126°F stored in the back walk in cooler to cool was covered with plastic wrap. Owner removed the plastic to cool properly. Cubed potatoes 40 minutes later now at 89°F. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knifes. **Corrected On-Site**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses Operator placed cloth in container **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46°F in glass door refrigerator in the back, Operator moved ham to stainless steel refrigerator, Recommended to move some items to stainless steel refrigerator, since glass door unit is so overfilled and the cold air can not flow freely. Butter chips at wait station 50°F, waitress added ice to container. **Corrective Action Taken**

High Priority - Raw fish underneath ground beef not properly separated, based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Operator placed fish above ground beef. **Corrected On-Site**

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloths on prep tables.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cheese spread on a cooler, raw chicken moved to the lower shelf. **Corrected On-Site**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes cooling at 110°f tightly wrapped in a cooler, operator uncovered the food.

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

Basic - Case/container/bag of food stored on floor in kitchen. Bag of potatoes in drystorage floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, removed. **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Changed gloves and washed hands upon request. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. When changing gloves, operator washed hands upon request. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at the front counter warmer at 130, reheated over 165°f **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry over fruits in a freezer, poultry moved to the bottom shelf. **Corrected On-Site**

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

Intermediate - Nonfood-grade basting brush used in food. Cookline.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 200 ppm. operator diluted to 50 ppm. **Corrected On-Site** **Warning**Observed 1/27/15 chlorine not set up.

Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site** **Warning**

Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over unwashed lettuce in flip top unit. **Corrected On-Site** **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 200 ppm. operator diluted to 50 ppm. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black debris in the interior of the ice machine. Observed on interior grey area around door closure. Operator cleaned. operator diluted to 50 ppm. **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink. observed at front counter. **Repeat Violation** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Michael no proof of employee training. **Warning**

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

Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes **Warning**

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

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

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Milk, creamers and butter in the front counter coolers, moved to another units. **Warning**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers at 73°f on the front counter, discarded. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sandwiches and pickles. Gloves on. **Corrected On-Site** **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching soiled cloths, after cracking eggs. **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink. Front counter. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Reach-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. Front counter coolers, operator turned the units colder. **Warning**

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. Coffe and ice tea next to hand wash sink in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Raw animal food stored over ready-to-eat food.eggs over veggies in back room cooler **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. In kitchen

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

High Priority - Raw animal food stored over cooked food. Raw sausage meat over cooked potatoes in prep room reach in cooler. **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands with same gloves on and just wiping gloves on a towel. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Cookline. **Repeat Violation**

Basic - Dusty ceiling air conditioning vent covers. Kitchen.

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

Observed gaskets/seals on cold holding unit in poor repair. on cookline fliptop reach-in cooler door.

Observed knife block in use to store knives. wooden knife block in kitchen.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times and used for other purposes. strainer with tuna in cookline handwash sink. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over tomatoes in household type reach-in cooler in back. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over mushrooms & raw beef over sauces in glass door reach-in cooler in back. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation. NOTE: MUST wear gloves, use deli tissue or use utensils to handle ready-to-eat foods. * * * AN IMMEDIATE ADMINISTRATIVE COMPLAINT WILL BE RECOMMENDED AT NEXT INSPECTION IF THIS VIOLATION IS OBSERVED AGAIN. * * * Corrected On Site.

Critical - Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food without washing hands. cookline. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 10 ppm. NOTE: do not use hot water in sanitizer compartment as the chlorine evaporates. Repeat Violation. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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 on and changing gloves. Corrected On Site.

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

Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00ppm. retested at 100 ppm. Corrected On Site.

No Violations Were Observed

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 05/13/11.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Precooked bacon- Corrected Action ; placed in reach in cooler-

Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen

Wet mop not hung to dry.

No plan review submitted and renovations in progress. This violation must be corrected by : 05/13/11.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 05/13/11.

No Violations Were Observed

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

Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.

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

Observed a nonfood-grade basting brush used in food. Corrected On Site.

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

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. Expired employee training This violation must be corrected by : 11/10/10.

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

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop

Lights missing the proper shield, sleeve coatings or covers. Server window

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

No suitable facilities provided to store employee clothing and other possessions.

Observed clean utensils/equipment stored in dirty drawers. Below cooking equipments

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

Observed knife block in use to store knives.

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. Beef over eggs

Critical - Observed toxic item stored by food. 409 solution stored with butermilk mix Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sea food ,dairy product,plant food in reach in cooler Corrected On Site.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line

Critical - Violation: 06-04-1Observed potentially hazardous food thawed at room temperature. Steak Corrected On Site.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. Bacon by cook line

Critical - Violation: 12A-13-1Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Violation: 12A-22-1Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line

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

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sea food ,dairy product,plant food in reach in cooler Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. Steak Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area. Bacon by cook line

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 02/04/09.

Wet wiping cloth not stored in sanitizing solution between uses.