AGAPE CAFE

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

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 - Hood filters surface soiled with grease, food debris, dirt, slime or dust.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter found 84°. Placed in pot 30 minutes ago. Recommended rapid reheat Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter found at 84°. Placed in service 30 minutes ago. Recommended rapid reheat Corrective Action Taken

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

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ham dated 7/25, today is 8/8

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked bacon Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham marked 7/25, today is 8/8

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on storage rack

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Carbon dioxide/helium tanks not adequately secured. Even an empty canister could dangerous and become airborne.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee who came in just before inspector put her purse on the reach in cooler. Corrected On-Site

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