LEAH'S CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink in kitchen to empty dirty pot water at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen at time of inspection operator removed

Basic - Food stored on floor. Observed food stored on walk in cooler floor at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in sandwich reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on loft top reach in cooler at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored in shelf over food at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves in back kitchen at time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed back wall by kitchen hoods soiled at time of inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table at time of inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles Wall stored on shelf in prep room at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area Corrected On-Site Repeat Violation

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

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

Basic - Soiled wet wiping cloth placed in use with fresh solution.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near 3 compartment sink Repeat Violation

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near prep Cuban sandwiches in front kitchen area Corrected On-Site Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp being thawed in standing water. Operator turned on running water Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout back kitchen area

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-02-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked food in walk-in-cooler Repeat Violation Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Back kitchen area Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters soiled with dust and grease Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-02-26: Time Extended

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. Corrected On-Site

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. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

Basic - Food stored on floor. Bags of onions and beans on floor in dry storage room

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

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

Basic - Food stored on floor. Bag of rice on floor in dry storage area

Basic - Hole in or other damage to wall.

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

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Front kitchen area Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bag of onions on floor in walk-in-cooler Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with dust and grease Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen area near prep sink Repeat Violation Warning - From follow-up inspection 2022-09-19: 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 - Cove molding at floor/wall juncture broken/missing. Underneath 3 compartment sink

Basic - Current Hotel and Restaurant license not displayed.

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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On-Site

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

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