Tipico Cafe Degrades its Sanitary Rating

High Priority - Raw sea food stored over cooked soup in reach in cooler next to walk in cooler. Cook placed soup on top shelf **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Grilled onions at cook line 79°F for less than one hour, stated the cook. Onions were placed in freezer for rapid cooling. **Corrective Action Taken**

No Violations Were Observed

Basic - Build-up of soil/debris on the floor under shelving, next to reach in freezer in back room **Warning**

Basic - Case/container/bag of fish stored on floor in walk-in cooler. **Warning**

Basic - Employee with cup of water 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. Cook discarded container **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris behind flip top cooler in prep area. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Cook removed tong **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. I Behind bar Waitress set up fresh solution 50 ppm. **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Three compartment sink was set up with 50 ppm chlorine to sanitize dishes **Corrective Action Taken** **Warning**

High Priority - Raw seafood stored over or with ready-to-eat bread in reach-in freezer _ not all products commercially packaged. Cook inverted the items. **Corrected On-Site** **Warning**

No Violations Were Observed

Basic - Employee eating and drinking in kitchen on top of chest freezer. Employee went to the dining area to eat. **Corrected On-Site**

Basic - Flip top cooler in poor repair ambient temper about 50°F. Cook set temperature lower. I checked cooler 30 minutes later, but temperature didn't change. Advised to call for service. All temperature controlled food was moved to walk in cooler. **Corrective Action Taken**

Basic - Potentially hazardous (time/temperature control for safety) Beef thawed at room temperature on shelf next to dish machine. Cooked beef **Corrected On-Site**

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Flip top cooler next to walk in cooler ambient temperature 50°F, moved all food in walk in cooler. **Corrective Action Taken**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm . Set up fresh solution at 50 ppm. **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled pork and beef and beef stew all above 55°F, cooling in walk in cooler since yesterday. See stop sale.

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Pulled pork and beef and beef stew in Walk in cooler

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pulled pork , beef and Beef stew .

Basic - 2 containers of peeled onions stored on floor in walk-in cooler.

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

Basic - In-use tongs stored on oven door handle. Removed tongs. **Corrected On-Site**

Basic - Standing water in handwash sink/ handwash sink draining very slowly at cook line.

High Priority - Vacuum breaker missing at hose bibb to the right going out the back door

High Priority - Vacuum breaker missing at mop sink faucet.

No Violations Were Observed

Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 48°F, placed 5 big bags of ice in cooler, the raw meat will be cooked or placed on the ice until repairman gets here.

Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 48°F, placed 5 big bags of ice in cooler, the raw meat will be cooked or placed on the ice until repairman gets here.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor soiled/has accumulation of debris under shelf in dry storage at back door.

Basic - Food stored on floor. 2 bags of onions in hallway to back door.

Basic - Grease accumulated under cooking equipment.

High Priority - Raw animal food stored over ready-to-eat food. Cracked opened shell eggs, with only the yellow on tray above gravy.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, beef and gravy at 48°F, in walk in cooler, for less than 4 hours placed everything on ice and cooled to 41°F

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on Breakfast Menu.

Basic - Food stored on floor. Bucket of onions next to fryer

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen .

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken next to chest freezer was placed in walk I. Cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 60°F for one hour. Will be time marked and discarded after.

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

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

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. Bottle of water in dish area.

Basic - Stored food not covered in walk-in cooler. Ground Beef , sauces.

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.

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

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Beef stew 140°F.

High Priority - Raw eggs stored behind with ready-to-eat food uncovered soup in reach-in freezer not all products commercially packaged.

Basic - container of peeled onions stored on floor in kitchen.

Basic - Case/container/bag of food stored on floor in walk-in cooler peeled onions.

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

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

High Priority - Vacuum breaker missing at hose bibb.at outside mob sink.

Intermediate - Employee used handwash sink as a dump sink and to clean.

Intermediate - Spray bottle containing toxic substance not labeled.next to dish machine. **Corrected On-Site**

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

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.Butter 50F for less than 3 hours during lunch.added ice to cool down. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Beans in walk in cooler. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Uncovered raw chicken next to uncovered raw beef. **Corrected On-Site**

Basic - Food stored on floor.Soup on floor next to walk in cooler. **Corrected On-Site**

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. **Corrected On-Site**

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

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**

Basic - Single-use containers (boxes and/or cans) reused for the storage of food.5 Gallon plastic containers reused for storing soup.

Intermediate - Spray bottle containing toxic substance not labeled.next to dish washer. **Corrected On-Site**

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef in walk-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 on and changing gloves. Corrected On Site. Corrected On Site. Repeat Violation.

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

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer at dishwash sink & dishwash machine.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Do not use this dishwash machine until repaired/able to properly sanitize. Use 3 compartment sink to sanitize instead until then.

Equipment and utensils not properly air-dried.

Critical - Observed unlabeled spray bottle. yellow liquid in spraybottle in dishwash area. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at 52 degrees under no temperature control . Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream, chicken ,beef and pork at 44 degrees at flip top cooler. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. chicken on shelving by dishwashing area.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over salsa, raw beef over tortillas and raw shrimp over stuffed pepper all at TRUE REFRIGERATOR .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over plantains in shelving by dishwashing area.

Critical - Observed uncovered food in holding unit/dry storage area. beans,rice, prepped veggies,plantains and sauces at walkin cooler.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation without washing hands. no handwashing observed from warewashing back to prep. Corrected On Site. hands washed and gloves changed.

Observed equipment in poor repair. rusted can opener .

Observed utensils in poor condition. broken spatulas.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. spice storage shelving above handwash sink soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. soiled gaskets at FRIGIDAIRE freezer by backdoor .

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

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

Floors not maintained smooth and durable. missing tiles on hallway by restrooms.

Observed hole in wall. hallway to restrooms.

Observed ceiling in disrepair. water damaged ceiling tile by dishwashing area.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor by wine storage area. For reporting purposes only.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 123 degrees , chicken at 130 degrees and plantains at 116 degrees , all under no temperature control at cookline/prep area. Corrected On Site. ALL POTENTIALLY HAZARDOUS NOT MAINTAINING A TEMPERATURE OF 135 DEGREES OR ABOVE WHILE HOT HOLDING MUST BE DISCARDED WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL .

Critical - Observed food being cooled by nonapproved method.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans at 49 degrees at walkin cooler- cooked on 9/19/11. Corrected On Site.

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

Observed utensils in poor condition. blade rusted on can opener .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline.

Observed reuse of single-service articles. reuse of plastic containers to store foods not originally intended to.

Wall not smooth and easily cleanable. paint chipping on wall in kitchen

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

Critical - Observed food being cooled by nonapproved method. chicken cooled at room temperature after cooking, at 82 degrees . Corrected On Site.

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

Critical - Observed improper vertical separation of raw animal foods. raw beef over raw fish at reachin freezer by backdoor .

Critical - Observed improper vertical separation of raw animal foods. raw beef over raw fish at reachin cooler near walkin cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over premade tacos at reachin cooler by walkin cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over potatoes at reachin cooler near walkin cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. onions, garlic and plantains at walkin cooler. Corrected On Site.

Observed reuse of single-service articles. reuse of FOLGER'S container to store sugar.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and beef stored over onions at walkin cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef and fish stored over sauces at reachin cooler near walkin cooler.

Critical - Observed an open beverage container on a food preparation table. Corrected On Site.

Observed nonfood-contact equipment in poor repair, bottom shelving on prep table rusted and in disrepair.

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

Observed gaskets with slimy/mold-like build-up. flip top cooler

Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in kitchen . Corrected On Site.

Critical - First aid supplies improperly stored. hydrogen peroxide next to pepper shaker in wine storage area in dining room.

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. This violation must be corrected by : 5/16/09.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dishwashing racks

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan stored near back door

Observed build-up of food debris, dust or dirt on nonfood-contact surface. frigidaire cooler by back door

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

Critical - Observed encrusted material on can opener.

Observed equipment in poor repair. rusted shelving at prep cooler

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at prep cooler

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to raw beef at frigidaire white cooler

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over fries at frigidaire white cooler

Observed nonfood-contact equipment in poor repair, rusted shelving at soda cooler in server's area

Observed nonfood-grade containers used for food storage. plastic bags with green lettering used to store chicken and bread at white frigidaire cooler and chest freezer

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over avocadoes at walkin cooler

Observed wall soiled with accumulated dust. by back door

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef at 129.

Critical - Hot water not provided/shut off at employee hand wash sink. lacks pressure in kitchen .

Critical - Hotel and Restaurant license not properly displayed.

Lights missing the proper shield, sleeve coatings or covers. storeroom

Missing drain plug at dumpster.

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

Critical - Observed food stored on floor, walkin cooler

Observed grease accumulated under cooking equipment.

Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen

Critical - Observed raw animal food stored over ready-to-eat food.beef over RTE

Critical - Observed soiled reach-in cooler gaskets, chest freezer Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area in walkin cooler

Observed utensils stored in crevices between equipment.

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