PJ'S CAFE AND CATERING

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. Dishmachine tested at 0ppm at dish level. Sanitizer bucket is low, person in charge replaced. Still testing at 0ppm. Person in charge will utilize triple sink to sanitize. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach in cooler cheese, deli meat, deli meat, corned beef 45-49F. Ambient temperature of unit 50F during inspection. Person in charge states unit was recently opened and closed during breakfast. Person in charge moved time/temperature control for safety items to other unit holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at front line at 200+ppm. Person in charge remade and retested at 100ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meats sliced 4/13 per person in charge with no date mark. Also items pulled from freezer not re date marked after thawing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in coolers by cookline with debris buildup. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep area, person in charge removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors behind cooktop and to the left of the dishmachine with grease buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed reach shelving in kitchen with food debris. Cooktop with food debris buildup. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened case of raw beef steak fritters over raw pork chops in 1 door reach in freezer on right near mop sink. Person in charge moved beef under pork Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bucket of sauerkraut in 2 door reach in cooler next to three compartment sink. Cook stated sauerkraut has been opened for 10 days.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bucket of sauerkraut in 2 door reach in cooler next to three compartment sink. Cook stated sauerkraut has been opened for 10 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47°F - Cold Holding) in top portion of 2 door make table across from cook line. Person in charge stated lid to make table has been up for breakfast rush. Discussed using ice bags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute has mold like substance on drink machine at front counter

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training, server has been employed for 6 months, cook has been employed over 60 days. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook not wearing a beard guard

Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps at back door near mop sink Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave has debris on shelf near 2 door make table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on 2 door make table across from cook line

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under prep table across from hand wash sink