JAVA CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans overnight on bottom found at 46F see stop sale.

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 chopping ready to eat Turkey with no gloves. See stop sale. Manager spoke with employees about hand washing and glove use. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product.chopping ready to eat food with no gloves. Turkey.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans overnight on bottom found at 46F see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 6door stainless at sandwich make; cheese (45F - Cold Holding); beans (46F - Cooling); chicken breast 42 (46F - Cold Holding); raw shell eggs ambient (43F - Cold foods touching floor of cooler unable to maintain temperature of 41F or colder. Prior incident determined that a shelf at least 2 inches above floor maintains at 41F or below. All foods touching bottom moved to top shelf. Except beans see stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beef (89F - Reheating); pork (129F - Reheating) Observed foods not at 165F after 3 hours reheating. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork in cooler cooked 2 days ago no date mark. Cook stated date of item cooked as Monday. Date added. By manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bare hands touching ready to eat foods and wearing large stone jewelry. Manager spoke to all employees pertaining to jewelry and hair restraints. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employees engaging in food production with ponytails only. Manager spoke to employees about hair restraints will provide hair nets or caps. Corrective Action Taken

Basic - Food stored in a prohibited area. Observed open foods cooling in second dining room open to public access through side door also unsupervised refrigerator with restraint foods stored inside in this area. Open foods were removed. Refrigerator was locked by manager. Dining room used for meeting today. Corrected On-Site

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

High Priority - Toxic substance/chemical improperly stored. Sanitizer on food contact work counter and food is present.

Intermediate - Handwash sink not accessible for employee use at all times. Buckets and brooms stored in front of hand sink at salad prep area. Removed items . Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not labeled ready to eat not washed before cutting. Operator put rinse procedure in place and will check with produce supplier to address wether product is ready to eat.

Basic - Stored food not covered. Observed cakes open and cooling directly in front of fan with dusty debris on fan cover.

Basic - Working containers of food removed from original container not identified by common name. Observed topping dispensers for salads including nuts not labeled at salad prep station.

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 Employee cut tomato for cold sandwiches without gloves has no approved Alternative Operating Procedure. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranch dressing made from in house left out, temperature was 63°F. Operator removed the item and will not store unrefrigerated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed the item. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Operator removed the item. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Operator educated the employee. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator stored correctly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Shaker can not labeled. Operator placed a label on the container. Corrected On-Site