COUNTRY CAFE

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. Raw chicken over vegetables in reach in freezer. Manager rearranged foods Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 5 dozen eggs on counter at cookline. Ambient air 72F . Eggs placed on counter 2 hours per cook. Must use all or discard by 120m

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home cook potatoes removed from package and held at room temp on cookline Found at 63F. Per cook placed out 2 hours ago. Must use or discard by 1200pm

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bread out of the toaster. Operator discarded the food item.

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple cubes at wait station handwash sink. Repeat Violation

Intermediate - Required employee training expired 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 residue build up in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage at prep table. Operator removed the beverage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle. Operator removed the tong. Corrected On-Site

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

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at various locations throughout the kitchen.