THE UPSIDE DOWN CAFE INC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle on coke is heavily soiled. All other nozzles are good, server cleaned nozzle. Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Hand sink next to dishwasher, and only hand sink in kitchen, water drains directly onto floor. Cook states waiting on a part. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink. Cook placed napkins at hand sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in kitchen next to 3 compartment sink. Cook states operator is going to fix it,

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above kitchen grill area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area are wet nesting.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Zep bottle with bleach not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Shelves above prep station have heavy dust build up

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has dust build up Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large roll top cooler on cookline. Operator put one in it. Corrected On-Site

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked eggs, handled ready to eat foods, no handwashing and did not change gloves. Educated cook watching cracking eggs, preparing other orders, grabbing clean plates to finish other orders Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle has old tape, needs relabeled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy grease and dust build up in kitchen by cook line, also in wait staff area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cart above clean dishes. Cook put on bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and aprons hanging on bread rack and clean dish rack Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Cooler with gyro and pancake mix

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, on back side of blade is soiled

Intermediate - Packaged food not labeled as specified by law. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls in kitchen and server area

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in coleslaw Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid on brown sugar is cracked. Shallow 1/6 pan corner is broken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 54F, moved to walk in cooler until unit can be serviced. Ambient thermometer reading 50F.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above grill in kitchen has build up of dust

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1st, 2023 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (54F - Cold Holding), operator had out making order, suggested rapid chill Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk on Benedict's, operator added asterisk on Benedict's and on consumer advisory Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over ice machine in front counter In kitchen, Operator in process of replacing ceiling tiles Corrective Action Taken

Basic - Food stored on floor. Potatoes on floor in walk in cooler Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cookline

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

Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour on black shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna salad (55F - Cold Holding); chicken salad (56F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (55F - Cold Holding); chicken salad (56F - Cold Holding) found in cooler left in over night, operator discarded. Called repair man to come check cooler. See stop sale Corrective Action Taken

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. Opened undated cottage cheese in cooler in kitchen Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to operator to print and keep on site. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Plastic bottles and syrup containers in hand wash sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator conditional reporting agreements for all employees to sign.

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop powder hot chocolate mix Corrected On-Site

Basic - Equipment in poor repair. Torn gasket in reach in cooler kitchen, has called repair man to come by for cooler Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease

Basic - Single-service articles not stored inverted or protected from contamination. Togo styrofoam containers not inverted or protected Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over raw hamburger and ready to eat lemons cookline cooler 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. Undated sour cream and milk in reach in cooler on service line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles throughout accumulated dust Repeat Violation

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

Basic - Equipment in poor repair. Torn gasket on reach cooler Corrective Action Taken Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Reach in by bread rack standing water in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter wet wiping cloth on counter Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected to 50 ppm

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. Milk opened yesterday Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

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. Julia Arnold

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In server area and above walk in door Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Disposable pans not inverted. On shelf above back door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on microwave Drink on prep waitress prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on waitress prep table

Basic - Equipment in poor repair. Gasket reach in freezer Freezer door not staying closed

Basic - Food stored on floor. Frying oil

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Stored food not covered. Raw shrimp walk in cooler

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. No reading chlorine sanitizer for wiping cloths Mixed chlorine and soap. Educated employee Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over rte foods pasta 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. Buttermilk and pancake batter from yesterday not date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave can opener blade Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in potato salad and coleslaw Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and server area-vents Repeat Violation

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

Basic - Equipment in poor repair. Gasket torn reach in freezer Repeat Violation

Basic - Food stored on floor. Soda containers Repeat Violation

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

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