ANNIES CAFE

High Priority - Live, small flying insects found Three live flies crawling on shelf in kitchen.

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. Ziplock bag containing frozen raw chicken stored directly on top of packages containing frozen raw pork ribs inside reach-in freezer near ice machine. Manager moved the raw chicken to another area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with lime-like substance. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Two Florida Restaurant and Lodging Association food handler cards missing trainer's name and trainer's certificate number.

Basic - Food stored on floor. In-use soda syrup box stored directly on floor in bar area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen propped open, three flies present in kitchen. Manager closed the door during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs stored on shelf directly above pan containing hash browns in walk-in cooler. Manager moved the eggs to the bottom shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at yellow hose connection at mop sink. Manager installed a vacuum breaker during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machine door soiled with white lime-like substance. 2. Interior of keg cooler in bar area soiled with brown substance.

Basic - Bathroom door left open other than during cleaning or maintenance. Men's exterior restroom door left open. Doors are not self-closing. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor near bar area.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's restroom.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at yellow hose connection on spigot above mop sink.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test kit for three-compartment sink. Dishwasher provided chlorine test strips, but the sink is filled with quaternary.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ziplock bag containing hotdogs with date mark of 11/6 inside reach-in cooler at cookline. Manager stated the hotdogs were thawed two days prior and added proper date mark. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing and left open.

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured on porch area behind bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf in warewash area beside clean dishes. Employee removed phone from shelf during this inspection. Corrected On-Site Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler in bar area. Repeat Violation

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Approved Alternative Operating Procedure states that barehand contact is limited to sandwich making. It also states that the employee placing raw meat on the grill will not handle ready-to-eat foods. Inspector observed the employee who placed raw hamburger meat on the grill handle ready-to-eat salad with bare hands. Inspector also observed employee at fryer touch jalapeño poppers with bare hands as they were plated. Inspector did not observe any employees use hand sanitizer as Indicated in the AOP during this inspection. Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in bar area scooped ice with painted nails without wearing gloves.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One ServSafe manager certificate expired 11/01/2923. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Cup brush stored inside handwash sink in bar area. Employee removed brush from sink during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet stored directly on cutting board on prep table in bar area. Inspector had employee sanitize cutting board during this inspection. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Crack on back wall inside ice machine.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at handwash sink near ice machine.

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

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of black reach-in cooler in bar area.

Basic - Unclean building components, attachments or fixtures. Dust on wall in kitchen near three-compartment sink. Floor in outdoor storage area soiled with dirt and debris.

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employees not using hand sanitizer as described in AOP.

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. Tomatoes, lettuce and cheese stored on cook line. Manager stated item placed on counter 30 minutes prior. Manager had employee add time mark to board on wall. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags stored in dry storage area.

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager stated their manager certification has expired.

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. No proof all employees have been informed of their reporting responsibilities. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not in new menus. Inspector provided operator with consumer advisory, operator posted consumer advisory in dining room. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in walk-in cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler beneath counter in wait station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 200 ppm. Employee changed sanitizer water,75 ppm. 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. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored inside handsink in kitchen near cookline. Employee removed cloth from sink during this inspection. 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. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Single-use cup without handle stored inside container of sugar on shelf in kitchen near near three-compartment sink. Manager discarded cup during this inspection. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored inside handsink in kitchen near cookline. Employee returned cloth to solution during this inspection. Corrected On-Site Repeat Violation

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. See stop sale. Cooked potatoes on prep table across from grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin underneath soda machine in wait station. Repeat Violation

Basic - Ceiling tile missing. Area above kitchen hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of microwave next to back door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill. Walk-in cooler gasket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table next to three compartment sink. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in reach-in cooler next to cook line dated 3/18.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup in reach-in cooler next to cook line dated 3/18.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Repeat Violation

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan to hold items on time, inspector provided paperwork to fill out.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on mop sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop coffee in container next to coffee machine.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda boxes in wait station. Repeat Violation

Basic - Dead roaches on premises. Observed one dead roach underneath prep table next to three compartment sink. Manager had employee discard dead roach. Corrected On-Site

Basic - Food stored on floor. Bottled water on floor in dry storage shed.

Basic - Stored food not covered. Coffee on counter next to coffee machine. Employee placed lid on coffee container. Corrected On-Site

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