A TASTE OF THE CITY CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top,cooler raw salmon over ready to eat tuna salad. Operator inverted foods Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by bowl in kitchen. Operator removed bowl Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at front under ikon cooler

Basic - Floor not cleaned when the least amount of food is exposed. Observed cracked raw shell eggs under Atosa cooler in kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa cooler raw chicken over raw beef. Operator properly separated foods Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form for operator to fill out Corrective Action Taken

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front ice bin. Mold like substance. Operator began cleaning Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at back of kitchen

Basic - Current Hotel and Restaurant license not displayed.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw smoked salmon on shelf above containers of tuna and chicken salad. Employee rearranged for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On holding shelf above kitchen flattop, cooked sausage (109F - Hot Holding). Per employee prepared less than 2 hours. Employee setup double boiler and moved onto flattop to reheat and hot hold. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee purse on shelf next to styrofoam to go containers.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 10ppm chlorine. Employee corrected to 100ppm chlorine. 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. Portioned precooked pork in kitchen reach in freezer not datebmarked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made meatloaf in kitchen reach in freezer not date marked. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top cup of coffee next to dry goods on shelf above prep table to left of kitchen fliptop unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen fliptop lower cooler shelf on right side has food debris/soil buildup.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water at cookline not labeled. Repeat Violation

High Priority - Observed: Employee washed hands with cold water. Dishwasher used cold water to wash hands before handling clean dish ware from machine. Reviewed proper procedures and employee rehashed hands with warm water. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen Atosa reach in cooler, open pack of raw bacon on top shelf above open containers of cooked sausage patties, portioned roast beef, and corned beef hash. Employee rearranged cooler to move bacon to lower shelf above raw shell eggs. 2) In kitchen fliptop lower cooler, container of portioned raw smoked salmon above containers of house tuna salad and chicken salad. Employee inverted items for proper separation. Corrected On-Site Priority: High Priority

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of portioned soups and chili and portioned packs of sliced ham in kitchen glassfront reach in freeezer not date marked. Repeat Violation Priority: Intermediate

Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottle of water at cook line not labeled. Priority: Basic

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored over raw salmon, commercially packaged, inside reach in freezer at cook line. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time mark for eggs and corned beef at cook line. Per operator, time started at 7:00am. Operator put time mark on foods. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage links (79F - Reheating) since 7:00am, at 9:00am in 1/3rd pan on flat top grill at cookline. Food did not reach 165F within two hours. Operator put sausage links directly on flat top grill to reheat to 165F for hot holding. Sausage links reheated to 173F at 9:13am. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator corrected to 100ppm. Corrected On-Site

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. Emailed Big 6 poster to operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed responsibilities with operator and provided employee reporting agreement form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned raw steaks without date marking stored inside reach in cooler at cook line. Per operator, steaks portioned on Monday. Operator wrote date marking on steaks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at triple sink. Operator labeled spray bottle. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibb with attached hose at exterior mop sink missing vacuum breaker. Warning - From follow-up inspection 2023-12-09: Vacuum breaker ordered. Violation will be reviewed at the next routine inspection. Time Extended

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. 1) Employees loads dishwasher with dirty dishes and touched the clean dishes without first washing hands. Employee cracked raw shell eggs then reach out for a clean bowl to serve grits without first washing hands. Reviewed proper hand washing procedures. Both employees washed hand correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of lettuce and loose cucumbers. Chef inverted Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coca Cola glass cooler front counter-; Milk (47-48F - Cold Holding). Per manager food item in unit overnight items not prepared nor portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top- Sliced ham (58-60F - Cold Holding) Per chef food item in unit less than 4 hours. Observed pan not stored in unit properly. Chef moved to reach in cooler to quick chill.2) Coca Cola glass cooler- ; Milk (47-48F - Cold Holding). Per manager food item in unit overnight items not prepared nor portioned today. See stop sale Corrective Action Taken

Basic - Ceiling tile missing in kitchen. Repeat Violation

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. Chlorine sanitizer at (00ppm.) Advised operator to setup triple sink .

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021 Admin Complaint

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. Poster provided and explained. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow substance, employee labeled as bleach Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Missing tile kitchen line, above single service foam cups storage.

Basic - Food stored on floor. Container of cooking oil, next to dishwasher area. Employee removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of tray. Employee removed, cleaned and stored properly Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Email poster.

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

Basic - Working containers of food removed from original container not identified by common name. Two containers by grill station , employee labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausage links (88F - Hot Holding) on flat top grill in kitchen. Chef states holding less than four hours, instructed to reheat links to 165 F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed multiple knives stored in between wall and flat top grill station in kitchen.

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

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed frozen Pattie's thawing on push cart in food preparation area in kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Observed corn beef (47-49°F - Cold Holding) on make table in kitchen. Employee states holding less than four hours, moved to reach in freezer to quick chill. -Observed raw shell eggs stored on rack next to cook line in kitchen. Employee states holding less than 4 hours, instructed to move to cooler for storage. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked potatoes (81°F - Hot Holding) on make table in kitchen. Employee states holding less than 4 hours, reheated potatoes to 165 F on grill. 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. -Observed milk stored in glass door beverage cooler behind front counter no date marking. Operator states opened 2 days ago (9/28/21). Operator discarded milk. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed speed rack blocking hand wash sink in kitchen. -Observed sanitizer bucket stored at front counter hand wash in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed multiple grill scraping utensils stored in between flat top grills in kitchen. Employee removed utensils and stored in three compartment sink to clean. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of microwave soiled with encrusted Food debris in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed Kool-It reach in cooler gaskets soiled with mold like substance in kitchen. -Observed hood filters soiled in kitchen.

Basic - Stored food not covered. -Observed oatmeal, grits, gravy stored in steam table in kitchen. Employee properly covered all foods with lids. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloth stored on counter under beverage station at front counter.