Taft Street Cafe Improves its Sanitary Rating

No Violations Were Observed

Basic - - From inspection on 2016-05-02: Basic - Reach-in cooler gasket torn/in disrepair, cookline. - From follow-up inspection on 2016-05-03: Gaskets Not done yet. **Time Extended**

Intermediate - - From inspection on 2016-05-02: Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in cookline cooler. - From follow-up inspection on 2016-05-03: Shelves Not done yet. **Time Extended**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dish trays on floor in warewash area,

Basic - Reach-in cooler gasket torn/in disrepair, cookline.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 4 drawer cooler cornbeef 42°, tuna 45°, 40° schredded cheese, cooked long sausage 47°, round sausage 46°. Constant opening. Placed ice under foods. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 61° egg-whites on ice, 55° pooled eggs on ice, added more ice, **Corrective Action Taken**

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in cookline cooler.

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

No Violations Were Observed

Basic - Equipment in poor repair. Door to ice machine broke off.

Basic - Faucet/handle Loose at plumbing fixture, handsink in kitchen.

Basic - Food stored in holding unit not covered. Stacked Coffee in filters in kitchen.

Basic - Food stored on floor. Onions, removed, **Corrected On-Site**

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

Basic - Shelves in dry storage with rust that has pitted the surface, where pots are stored. Also, Walkin cooler shelves Rusty.

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

High Priority - Food stored with cloth towel over them, biscuits in drawer, kitchen, removed, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes on counter 64°, placed in walkin, **Corrective Action Taken**

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. Raw liver and pork over bread in True freezer.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front area next to soda station.

Intermediate - Accumulation of food debris on food-contact surface, can opener in prep room.

Intermediate - Handwash sink not accessible for employee use due to being blocked by container of ptatoes, removed, **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Groundbeef covered while cooling in Walkin cooler, uncovered, **Corrected On-Site**

No Violations Were Observed

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. Callback, extension of 60 days.

Basic - Build-up of soil/debris on the floor under shelving, dry storage area next to kitchen.

Basic - Dead roaches on premises. 7 dried dead roaches under dry storage area next to kitchen. 1 dried dead on floor under table in kitchen, under pooled eggs. Corrective action taken, Cleaned and sanitized area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, put more bleach in bucket 50 ppm. **Corrected On-Site**

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Pooled eggs at 47° on ice, pushed down into ice, corrective action taken, 45°.

Intermediate - Hot water not provided/shut off at employee handwash sink, kitchen and mop sink.

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 - Attached equipment soiled with accumulated dust. Hood and ceiling tiles over cookline. **Repeat Violation**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dry storage room where TV is located. **Repeat Violation**

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

Basic - Dead roaches on premises. 14 small dead roaches behind co2 tanks in kitchen, cleaned up, corrective action taken.

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. Dishwasher area, removed cup, corrective action taken.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking glasses, took off excess glasses to air dry, corrective action taken.

Basic - Grease accumulated under cooking equipment, cookline.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Prongs on door handle to cooler in kitchen, removed, corrective action taken.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and ladies room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline, placed in bucket, corrective action taken. **Repeat Violation**

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Fly stick over clean utensils in Dishmachine area, moved, corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on ice @ 49°, added more ice, 45°, corrective action taken. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cornbeef hash

High Priority - Toxic substance/chemical stored by or with food. Dry cream and Tabasco on shelf with detergent. Moved to proper location, corrective action taken.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw, tuna salad in walkin, dated, corrective action taken.

No Violations Were Observed

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook.

Basic - Food debris accumulated on kitchen floor, under dry storage shelves.

Basic - Food debris/dust/grease/soil residue on exterior of microwave, dry storage room.

Basic - Food stored on floor, pooled eggs in walkin floor, took off floor, **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in dry storage face up on top shelf.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm 50 ppm wipe cloth in dry storage. **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter cups 53-60°, creamer 58° front counter on ice, covered with more ice, **Corrective action taken, 43°. **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook, washed hands, **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef has on counter, 61° corrective action taken, put on ice, 43°, **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Intermediate - Soil residue in food storage containers. Tray under seasonings in dry storage room.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored, knives on storage shelf. **Corrected On-Site**

Basic - No copy of latest inspection report available.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

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

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, butter, 70° in ice, 43° added more ice. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef has 70° on counter, 43° **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food, cube beef over vegetables, True freezer in storage room.

High Priority - Waitress handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**

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

Intermediate - Walkin-in cooler shelves soiled with food debris. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 45 eggs pooled on counter, put more ice, **Repeat Violation**

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

Basic - Ripped/worn tin foil used as food-contact shelf cover, dry storage shelf.

Basic - Reach-in cooler gasket torn/in disrepair, TRUE FREEZER, storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, on slicer, back room. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, front counter.

Basic - Case of single-service articles stored on floor in dry storage area, aluminum pans, dry storage.

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers, over cookline.

No Violations Were Observed

Critical - OBSERVED WHITE FLOUR CONTAINERS IN DRY STORAGE NOT LABELED

Critical - OBSERVED WATER CONTAINERS NOT COVERED AT DINING/WAIT STATION. OPEN TO CONTAMINATION

Critical - OBSERVED PLATE WITHOUT HANDLE USED TO SCOOP POTATOES

Critical - OBSERVED OPEN DRINKING CONTAINER AT COOKLINE

OBSERVED GASKETS IN DISREPAIR AND SOILED AT COOKLINE AND DRY STORAGE

OBSERVED COOKLINE SHELFS RUSTED

OBSERVED RUSTED SHELFS AND SOILED RIC IN DRY STORAGE

OBSERVED GASKETS NEED CLEANING AND IN DISREPAIR AT WAITSTATION IN KITCHEN

OBSERVED DOORHANDLE ON SWING IN KITCHEN LOOSE.

OBSERVED EGGNOODLES AT 72F AFTER 2.5 HOURS OF COOLING COOKED AND COVERED EGG NOODLES 8AM OBSERVED TEMP 10:30AM

Critical - OBSERVED CHLORINE CONCENTRATION TO LOW 10PPM DISHWASHER

OBSERVED WET WIPING CLOTH IN COOKLINE AND DISHWASH AREA

Critical - OBSERVED SODA NOZZELS WITH BLACK DEBRIS DINING ROOM.

Critical - OBSERVED ICE MACHINE SOILED

OBSERVED UTENSILS STORED ON UNSANITIZED SHELF IN DRY STORAGE

OBSERVED WET NESTING METAL PANS

OBSERVED COFFEE CUP IN DINING/WAITSTATION NOT INVERTED OPEN TO CONTAMINATION

Critical - OBSERVED NO HOT WATER AT HANDSINK IN KITCHEN CORRECTED ON SITE.

Critical - OBSERVED NO HOT WATER IN LADIES ROOM

Critical - OBSERVED FAUSSETS COVERED WITH BLACK DEBRIS IN LADYS ROOM AND KITCHEN HANDSINK NO HAND WASH SIGN

Critical - OBSERVED BOTTOM OF BACKDOOR NOT SEALED

Critical - OBSERVED SCREEN NOT CLOSING PROPERLY

Critical - OBSERVED WINDEX STORED WITH FOOD ON SHELF IN DRY STORAGE

Critical - OBSERVED NO EMPLOYEE TRAINING FOR WAITRESS, DISHWASHER AND COOK

OBSERVED EGGS OVER LETTUCE IN WALK IN COOLER

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pulled eggs in an ice bath. Corrected On Site. Repeat Violation.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chili, gravy. Corrected On Site. reheated.

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

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

Can opener blade not kept sharp - observed metal shavings.

Observed nonfood-contact equipment in poor repair. particleboard cabinet in prep area next to the slicer.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.

Critical - Observed dead roaches on premises. 3 dead roaches in warewashing area, pest control conducted on 3/11/12. Corrected On Site. cleaned.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. auxiliary table.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese in an ice bath in the fliptop cookline reach in cooler. Corrected On Site. added ice. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, tuna salad, liquid egg in the cookline reach in cooler. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pulled eggs in an ice bath. Corrected On Site. added ice.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chili on the steam table, Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. 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 changing gloves. Corrected On Site.

Observed nonfood-contact equipment in poor repair. auxiliary table.

Critical - Hot water not provided/shut off at employee hand wash sink. kitchen. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Observed food debris accumulated on dining area floor (windows).

Observed dusty ceiling tiles and/or air conditioning vent covers. cookline

Critical - Observed container of medicine improperly stored. drystorage. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, mushrooms in an ice bath on the flip top reach in cooler. Corrected On Site. added ice. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, salads, cold cuts on the beberage air cookline reach in cooler. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at the cookline. Corrected On Site. moved inside the cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, half & half in an ice bath. Corrected On Site. added ice.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beberage air reach in cooler. operator emptied and defrosted the cooler.

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

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cooker. Corrected On Site.

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

Ceiling tile missing. dry storage area. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths solution. Corrected On Site.

Critical - Observed unlabeled spray bottle. Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter, eggs at the cookline. Corrected On Site. moved to a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, mushroom in the upper part of the fliptop reach-in cooler. Corrected On Site. ice bath.

Critical - Observed food being cooled by nonapproved method. deep containers. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 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. gloves

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing .

Ceiling tile missing. drystorage area.

Critical - Observed unlabeled spray bottle.

No Violations Were Observed

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 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. waitress. Corrected On Site. tongs.

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

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

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 certificates provided.

Floors not maintained smooth and durable. floor in disrepair at cookline.

No copy of latest inspection report.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. table in sandwich area.

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

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on WIC floor.

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. (tongs).

Observed hole in wall. dry storeroom.

Observed hole in wall. next to coffee machine.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed open dumpster lid. missing lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham in fliptop RIC.

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

Critical - Observed soiled reach-in cooler gaskets. cookline.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces/ gravy , boiled eggs in WIC.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. in prep area. Corrected On Site. placed in WIC.

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

Critical - Hand wash sink lacking proper hand drying provisions. kitchen.

Critical - Hand wash sink lacking proper hand drying provisions. restrooms .

No Heimlich maneuver sign posted.

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

Observed attached equipment soiled with accumulated dust. hood fan covers.

Observed attached equipment soiled with accumulated grease. hood filters.

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

Observed ceiling soiled with accumulated dust. kitchen.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed food debris accumulated on kitchen floor. WIC.

Observed hole in wall. RIF area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in container with potatos in WIC.

Critical - Observed interior of microwave soiled.

Observed no child labor law poster.

Observed open dumpster lid.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. ham in RIC.

Observed walk-in cooler gasket torn/in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Vacuum breaker mising at hose bibb. mop sink.

Wet wiping cloth not stored in sanitizing solution between uses. kitchen.

Wiping cloth chlorine sanitizing solution not at proper maximum strength. Corrected On Site.