CRAZY COOKS CAFE & CATERING

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line, macaroni and cheese (102F - Hot Holding). The item was prepared less than 3 hours ago. The item is being reheated to 165F to hot hold. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. On the utility sink, a spray bottle of an unknown substance was not labeled. The bottle was discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sour cream and half and half. Operator corrected Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked pork inside glass front cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

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/. Manager certification will be reviewed at the next routine inspection. Stephen Caputo certification expired.( Issued on 2/2/2018.)

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.

Basic - Floor soiled/has accumulation of grease behind cooking equipments in cook line.

Basic - Floor tiles missing and/or in disrepair. Hallway in storage area Repeat Violation

Basic - True freezer bottom shelf have accumulation of soil residues in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep station Rivioli ; (59F cold holding) , cooked pork 65F ( cold Holding) held under 4 hours ago on prep table under no temperature control for food safety. Suggested using TPHC. Cook placed in reach in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth 200ppm chlorine, operator remade to 100ppm. Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. Hallway in storage area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink in kitchen. Manager replaced paper towels. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on storage shelves in kitchen. Manager labeled bottle. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In back hallway storage area. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed by reach in cooler - first temperature taken @ 11:55am seared flank steak (98°F - Cooling) Per chef cooling 45 minutes. Second temperature taken @ 12:25pm seared flank steak (91F - Cooling) Manager moved to cooler to chill to below 70F within 2 hours. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in glass front cooler carton of eggs on top of box of basil. Manager moved eggs to bottom of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter opposite cook line butter (88°F - Cold Holding). Per chef out 1 hour. Chef moved back to cooler to rechill. Recommended Time as Public Health Control and form provided. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wood cutting board opposite cook line to have mold like discoloration. Manager discarded cutting board. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by 3 compartment sink. Manager replaced paper towels Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler cooked pork with no date mark. Per chef cooked day before.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed damaged floor tiles in storage area. Repeat Violation