BORSALINO CAFE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee making a smoothie, then they touched the garbage can and without changing gloves or washing their hands continued to handle ready to eat fruits for the smoothie. Employee washed their hands and changed their gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon in reduced oxygen packaging fully thawed and not removed frozen packaging. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at back handwash sink. Operator added paper towels. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon in reduced oxygen packaging fully thawed and not removed frozen packaging. See stop sale.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee crack raw shell eggs with gloved hands, remove gloves and wand for 5-7 seconds. Discussed proper hand washing time with employee. Employee rewashed hands for 10-15 seconds Corrected On-Site

High Priority - Raw smoked salmon stored over ready-to-eat tomatoes and cheese in walk in cooler. Operator stored properly. Discussed proper separation of raw ready to eat foods with operator Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed WD 40 stored over clean drinking glasses. Operator stored properly. Bottle of hydrogen peroxide stored above clean utensils. Operator removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on splitter in mop sink.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator unable to provide quaternary test kit at time of inspection

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all 3 reach in freezers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line 2 knives held between reach in cooler and prep area. Operator stored properly Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands and put new gloves on Corrected On-Site

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. Operator print and posted procedures Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook handwashing sink used to wash cucumbers. Cook removed cucumbers from handwashing sink Corrected On-Site

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -Observed establishment frying eggs and other grease laden equipment. - From follow-up inspection 2024-10-08: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2023. Operator renewed during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed degreaser stored above red wine vinegar on black cart in front of triple sink, in kitchen. Operator properly stored. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils Owner removed utensils Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Owner replaced soap Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breasts over parmigiana cheese in walk-in cooler. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hash browns (62F - Cold Holding) on counter next to steam table. Per operator less than 1.5 hours. Operator move to walk in to quick chill. . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing degreaser toxic substance not labeled. Operator labeled Corrected On-Site

Basic - Commercially processed reduced oxygen packaged Ahi tuna and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator importance of implementing oxygen to the fish when thawing. Corrective Action Taken Repeat Violation

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator does not have letter for ahi tuna served raw but will email me it when he receives it.

High Priority - Raw animal food stored in same container as ready-to-eat food. #1: raw bacon over ready to eat hash browns in prep walk-in cooler. #2: smoked salmon stored above ready to eat chicken in prep walk-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed leafy greens.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (48°F - Cold Holding) In flip top cooler in kitchen, feta cheese is stacked high above fill line of metal container insert. Operator removed excess and moved to reach-in cooler below. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand-wash sink next to flip top cooler in kitchen. Operator moved. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at both hand-wash sinks in kitchen. Operator provided. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on importance of introducing oxygen to fish when thawing. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Employee added a Paul of bleach retesting at 50ppm. Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at a hand sink at front line. Warning - From follow-up inspection 2022-06-15: Time Extended