THE CRACKED PEPPER CAFE

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hand then handle food on cooks line at time of inspection

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen knives in hand wash sink in dish room at time of inspectionnn

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in dish room.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in dish room at time of inspection.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in cooler with food for customers at time of inspection

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked clear plastic food containers stored on shelf in back room at time of inspection

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket not set to dry at time of inspection.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled food equipment then talked to another employee while touching wall then went and grabbed container of butter in reach in cooler without changing gloves. Discussed with operator about properly handwashing techniques and gloves changing procedures.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 150ppm, per sanitizer specifications (200ppm needed). manager added more tablets, retested between 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) located in sandwich prep reach in cooler. Recommended to place on ice or moved to separate cooler. Sliced cheese soiled during inspection.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. No time mark on eggs and pancake mix.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled with food debris. Can operator soiled with food debris. Ice chute interior soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen knifes in Hand washing sink near 3 compartment in back of kitchen, Kitchen manager moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses Quat, provided a few strips to operator for temporary use.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager printed new copy and filled out form. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has accumulation of dust above ware washing and food prep area inside of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with to containers and sandwich wrap near sandwich reach in cooler. Employee drink on prep table that containers spices. Manager removed Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food employee drinking coffee with open lid in food prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with dry goods items in back. Manager removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees with long hair, no hats or hair restraint. Employee with no beard guard/restraint while engaging in food preparation.

Basic - Missing drain plug at dumpster. Shared dumpster

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine soiled, exterior of ice chute soiled. Hood filters soiled.

Basic - Open dumpster lid. Shared dumpster

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected operator placed back in original container. Corrected On-Site

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 stored over raw pork in reach-in-freezer Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed cleaning products stored on top of drink machine 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.

Intermediate - Handwash sink not accessible for employee use at all times. Utensils stored in hand sink near 3 compartment sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area. Observed operators food plate in kitchen near white seasoning containers on shelf.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shelled eggs at 50 F on counter front kitchen area. Emailing Owner/Manager a new time as a public health control form Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored on top of prep table in back kitchen area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailing Owner/Manager a new time as a public health control form Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on prep table Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 bags of cut leafy greens stored in prep area operator states is for his pet turtle at home. Cut leafy greens at room temperature 74 F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse hanging on food storage rack in back kitchen area Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in back kitchen area

Basic - Floor soiled/has accumulation of debris. Middle kitchen area near 3 compartment sink

Basic - Hole in or other damage to wall. Wall soiled with accumulated black debris in dishwashing area. Near prep sink. Hole in wall near 3 compartment sink

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs ambient 62 F Cooked potatoes 52 F. Room temperature on front kitchen area. Emailing operator time as a public health control form Corrective Action Taken Warning - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and back pack on top of dry storage foods. Warning - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in baking area. Repeat Violation Warning - From follow-up inspection 2023-09-05: Time Extended

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over boiled eggs in front kitchen reach-in-cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual package butter in front kitchen dining area at 73 F. Manager voluntarily discarded 6 small packages.

High Priority - Toxic substance/chemical improperly stored. 2 bottles of toxic chemicals stored on shelf with clean food containers Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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. Proof of state approved employee training program books. National Restaurant Association Educational Foundation - ServSafe

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in back kitchen reach-in-cooler

Basic - Cutting board has cut marks and is no longer cleanable.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in front kitchen