Vienna Cafe Degrades its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At prep area.

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

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. At prep area. Employee removed and discarded. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Cook at prep line. Employee provided hair restraint. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwashing area.

Basic - Ice scoop handle in contact with ice. At ice bin at wait station. Employee properly stored. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At rice container. Employee properly stored. **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. Employee washed hands upon request. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - - From inspection on 2016-05-31: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.. - From follow-up inspection on 2016-06-02: **Time Extended** - From follow-up inspection on 2016-06-15: **Time Extended**

Basic - - From inspection on 2016-05-31: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.. - From follow-up inspection on 2016-06-02: **Time Extended**

Basic - - From inspection on 2016-05-31: Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection on 2016-06-02: **Time Extended**

Basic - - From inspection on 2016-05-31: Basic - Equipment in poor repair, reach in cooler by fryer, not maintaining temperature. **Warning** - From follow-up inspection on 2016-06-02: At time of call back inspection, food stored on ice. **Time Extended**

Basic - - From inspection on 2016-05-31: Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection on 2016-06-02: **Time Extended**

High Priority - - From inspection on 2016-05-31: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See temperature log. Reach in cooler by fryer in kitchen. **Warning** - From follow-up inspection on 2016-06-02: At time of call food items are on ice. **Time Extended**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty..

Basic - Cutting board has cut marks and is no longer cleanable.

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 - Equipment in poor repair, reach in cooler by fryer, not maintaining temperature. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See temperature log. Reach in cooler by fryer in kitchen. **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food, raw beef stored with sauce in walk in cooler. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food, raw pork chop stored over prepared food in reach in cooler. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, tongs. **Corrected On-Site**

Basic - Observed 1Dead roaches on premises by ledge in ware washing area. Operator cleaned up and discarded.

Basic - Carbon dioxide/helium tanks not adequately secured, in waitstaff area. Operator attached chain to secure tanks. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public, employee drink stored with food for the general population,in reach in cooler.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, pocket book stored with bread on ledge in salad prep area.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris, walk in cooler, dusty.

Basic - Reach-in cooler gasket torn/in disrepair, in true refrigerator in salad prep area. Taped.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in waitstaff area. Operator inverted take out containers. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food, thank you bag used to store herbs, in walk in cooler.

High Priority - Raw animal food stored over cooked food, raw beef stored over sauce, mushrooms, in walk in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken stored next to raw fish in walk in cooler. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washer does not know how to test sanitizer/ heat in ware washing machine. Employee for 2 months.

Intermediate - Encrusted material on can opener blade.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Old labels stuck to food containers after cleaning.

Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Old labels stuck to food containers after cleaning.

Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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,prepared lettuce.

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.

Intermediate - Hot water not provided/shut off at employee handwash sink, in restrooms. **Warning**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

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

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, over prep table in kitchen. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees, ladies restroom.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, to store bread under prep table by slicer.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in waitstaff area.

Basic - Stored food not covered in walk-in cooler, bread, desserts and prepared vegetables.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

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.sandwich. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink not accessible for employee use due to being blocked by trays. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink, restroom.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cut tomatoes, soup and various other food, in walk in cooler.

Basic - Clean equipment stored on floor. DISH RACKS.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. IN KITCHEN.

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.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD AT COOK LINE HAND SINK NOT EFFECTIVE.

Basic - Reuse of single-use articles. FISH CONTAINERS.

Basic - Wood food-contact surface not properly sealed. DISH RING SHELF.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF ABOVE LAMB . **Corrected On-Site**

High Priority - Small flying insects in wait station.

High Priority - Vacuum breaker missing at hose bibb. IN DISH RING.

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. PORK BELLY.

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in dry storage area. Bread crumbs **Corrected On-Site**

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

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area

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

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.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on an ice bath at 62°f on the prep area. Cut tomatoes, butter, in ice baths at 56°f on the cookline. Milk at 52°f on an ice bath at the waitress station. Iced down to 41°f, explained time control procedure. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts

Intermediate - Employee used handwash sink as a dump sink. Waitress station

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta and soup under 135°f cooling at room temperature, moved to the walk in cooler. **Corrected On-Site**

Basic - Gaskets/seals on holding unit in poor repair. **Warning**

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. **Warning**

Basic - Working containers of food removed from original container not identified by common name.oil **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in reach in cooler by cook line at 52° f- see stop sale - **Warning**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Warning**

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. **Warning**

Basic - Gaskets/seals on holding unit in poor repair. **Warning**

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**

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

Basic - No handwashing sign provided at a hand sink used by food employees. Bar and server station **Warning**

High Priority - Live, small flying insects in food preparation area. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood

Critical - Observed raw animal food stored over ready-to-eat food. walk in cooler Repeat Violation.

Critical - Observed food stored on floor. various items walk in freezer Repeat Violation.

Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves where clean equipment is stored

Observed wall soiled with accumulated black debris in dishwashing area.

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

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

Critical - Observed raw animal food stored over ready-to-eat food. beef over cooked beef , veal over vegetables walk in cooler Corrected On Site. Repeat Violation.

Critical - Observed food stored on floor. fries, eggs, vegetables, employee stated truck came in at 5am

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed moldy ceiling tiles and/or air conditioning vent covers. back area by 3 compartment sink

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over plant food vegetables Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on counterCorrected On Site.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.Repeat Violation.

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

Observed employee with no hair restraint. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Ceiling tile missing. dishwashing area

Lights missing the proper shield, sleeve coatings or covers. true refrigerator

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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 employee with no hair restraint. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.bowl used as scoop Corrected On Site.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.preset tableware

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed live flies in kitchen.

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

Observed ceiling in disrepair.dishwashing area

Observed ceiling soiled with accumulated dust.

Critical - Observed unlabeled spray bottle.

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.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin cooler

Critical - Observed food stored on floor.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed toxic item stored by utensils.

Critical - Electrical outlet missing cover plate. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

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 This violation must be corrected by : 2-20-11.

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 This violation must be corrected by : 7/5/09.

Observed employee with no hair restraint.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 7/5/09.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Observed uncovered food in holding unit/dry storage area. uncovered salad with bowls on top Corrected On Site.

Observed utensils stored in crevices between equipment. Corrected On Site.

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

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.dishwashing area.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.from 12/1/07

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.knives in handsink .

Critical - Establishment operating without a current Hotel and Restaurant license.from 12/1/07

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

Lights missing the proper shield, sleeve coatings or covers.dishwashing area.

Critical - Observed encrusted material on can opener.

Critical - Observed hand wash sink used for purpose other than washing hands.

Observed open dumpster lid.

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