ANGIE'S COUNTRY CAFE, LLC

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter individual cups (69F - Cold Holding) held on counter on ice bath ice only touching bottom of pan. Must be discarded by 1200pm Corrective Action Taken

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

Basic - Food stored on floor. Observed open bucket of drink ice stored on floor at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter handsink.

Basic - Stored food not covered. Observed bulk pan of sugar stored uncovered at tea station.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area floor surface worn and no longer sealed.

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. Observed sanitizer at 0 ppm corrected to 50 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook use gloved hands to break raw eggs then remove glove and add new glove without washing hands. Redirected to wash hands then add gloves. Corrected On-Site

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. Observed cook touch and crack raw shell eggs then touch clean dishes plating foods for customers. Cook washed hands and resumed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced potatoes (69F - Cold Holding) holding on counter. Cook replaced in cooler to quickly cool to 41F within 4 hours. Observed butter (69F - Cold Holding)held on counter Operator will discard at 1200 pm and place other butter in ice container nestled into ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook wash lettuce in handsink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor with sealant worn through to concrete in kitchen and warewash areas.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0ppm corrected to 100ppm.

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 cook steady bun with bare hands while transporting from grill to plate. Advised cook to wash hands and add gloves. Cook stated gloves wrong size to use easily. Also advised that tongs may substitute for fingers when gloves are not available or easy to use. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean dishes stored under containers of food. Observed dry grits spilled on cleaned dishes.

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of grits with no common name label.

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. Provided by inspector at inspection via email. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked and burned containers at clean dish storage.

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. Inspector provided form via email. Corrective Action Taken

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. Operator has training scheduled for Feb 2 2023. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact with dust and black growth on top of ice machine Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided by inspector at inspection via email. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed chicken,beef, stored in freezer in open containers with no cover.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored over tortillas and shredded cheese in reach in vegetable cooler at back door.

Basic - Vending machine exterior soiled. Observed ice machine exterior with old scale buildup.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags in contact with foods on freezer, used to store foods on freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed burgers on water stored on steam table at 115F. Cook placed pan on grill to reheat to 165F before replacing on steam table. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food debris on blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with black debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen and warewash area floor with finish worn off concrete no longer sealed.