RON'S CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Employee changed sanitizer bucket and primed machine, still 0ppm. I manager had an employee begin setting up the three compartment sink. Inspector instructed manager to discontinue the use of the dish machine for sanitizing dishes and to use the three-compartment sink for sanitizing dishes until the dish machine can be repaired. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline cracked raw shell eggs with gloved hand, changed gloves, then began handling foam takeout containers without first washing hands. Inspector had employee stop and wash hands before continuing to work at cookline. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in server station: butter packets ( 80F - Cold Holding). Manager stated the butter packets have been on the counter at room temperature for approximately one hour. Manager placed the butter packets into the freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Eggs at room temperature on shelf at cookline missing time marks. Manager stated the eggs gave been held at cookline for approximately 15 minutes and added the proper time marks. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade heavily soiled with food debris on prep table in back of kitchen. 2. Interior of microwave at cookline soiled with food debris. Repeat Violation

Basic - Dead roaches on premises. 1. One dead roach on floor in dry storage area below shelving. 2. One dead roach on floor below dish rack in back of kitchen. Both were cleaned up during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table at cookline beside cutting board. Manager removed phone from table during this inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor inside walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of ice machine soiled with dust. 2. Exterior of dish machine heavily soiled with dust. 3. Sides of equipment at cookline heavily soiled with grease. Repeat Violation

Basic - Open dumpster lid. Dumpster lid left open on dumpster behind building. Employee closed lid during this inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Box containing takeout cups stored directly on floor in dry storage area. Employee placed box on a shelf during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Top of light fixtures in back of kitchen heavily soiled with dust. 2. Floor below shelving throughout establishment soiled with dirt and/or food debris. 3. Floor inside walk-in cooler soiled with dirt. 4. Wall behind dish machine soiled with mold-like substance. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees working in kitchen without any food handler training. Manager stated they have already ordered training books and are waiting for them to arrive. Warning - From follow-up inspection 2024-02-21: No change, time extended. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Two dead roaches on floor in kitchen below shelf in dry storage room. One dead roach on floor in kitchen below dish machine. One dead roach on floor in kitchen below handwash sink near cookline. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-02-21: Two dead roaches on floor below prep table in back of kitchen. One dead roach on floor in hallway near three-compartment sink. One dead roach stuck to steel wall in kitchen beside three-compartment sink. One dead roach on top of pipe in kitchen below three-compartment sink. Manager cleaned up and discarded all during this inspection. Admin Complaint Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled and breaded raw pork with gloved hands, changed gloves, then handled lettuce and cooked bacon without washing hands. Manager had employee stop and wash hands before continuing to handle ready-to-eat foods. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Eight rodent droppings on floor in corner of chemical storage room below shelving in back of kitchen. Manager had employee vacuum the area during this inspection. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: cooked potatoes (69F - Cold Holding). Manager stated the potatoes have been on the counter for approximately one hour. Inspector instructed manager to reheat the potatoes to 165F, then continue to hold hot at 135F or above or cold at 41F or below. Inside refrigerated make-table in server station: potato salad (48F - Cold Holding). Potato salad stored in bowl above safe-load line on top of another pan inside make-table. Employee stated the potato salad was only stored there for approximately five minutes, then voluntarily discarded the potato salad. Corrective Action Taken

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. Eggs stored on cookline using TPHC missing time mark. Manager stated the eggs have been in-use for approximately 45 minutes and added proper time marks. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with brown substance.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees working in kitchen without any food handler training. Manager stated they have already ordered training books and are waiting for them to arrive. Warning

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. Three employees working in kitchen without food handler training who have not signed the employee health reporting agreement. Inspector provided manager with a new copy of the health reporting agreement during this inspection.

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank in storage room in back of kitchen not secured. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches on floor in kitchen below shelf in dry storage room. One dead roach on floor in kitchen below dish machine. One dead roach on floor in kitchen below handwash sink near cookline. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Hole in or other damage to wall. Hole in bottom of wall in corner below handwash sink near ice machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf below warming unit at cookline soiled with grease. Outside of oven at cookline soiled with grease. Hood filters above grill soiled with grease. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Three packages of steak thawing on counter at room temperature near handwash sink near cookline. Employee placed steak in a pan under cool running water to continue to thaw during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Light fixtures throughout back of kitchen soiled with dust. Repeat Violation