CAFE LARGO

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes and lasagna prepared onsite and held more than 24 hours not date marked in standing unit by cook line. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in freezer. Warning

Basic - Open dumpster lid. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Red Bull inside standing unit across at cook line, operator removed during inspection. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe red peppers sauce (41F - Cold Holding); homemade sauce (41F - Cold Holding) on walk in cooler shelves dated on 03/11. Operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe red peppers sauce (41F - Cold Holding); homemade sauce (41F - Cold Holding) on walk in cooler shelves dated on 03/11. Operator discarded during inspection. Also Observe marsala sauce (51F - Cold Holding); meat balls and sauce (52F - Cold Holding) on standing unit at kitchen area, as per operator from last night. Operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe marsala sauce (51F - Cold Holding); meat balls and sauce (52F - Cold Holding) on standing unit at kitchen area, as per operator from last night. Operator discarded during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe on cooked rice container at cook line, employee removed during inspection. Also observe Ob sugar and baking soda containers at preparation area, employee removed during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw pork stored on same container at walk in cooler. 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. Observed cooked lobster not date marked in reaching cooler at cook line, as per employee from previous day. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Provided form during inspection.

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

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. Provided form during inspection.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container, employee removed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator print it out during inspection. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Observed food containers not covered inside walk-in cooler, employee covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) in rack, employee moved to walk in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to back door.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hoses at three compartment sink eliminating required air gap. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed cup in rice. Cup was removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard on top of oven.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee on cook line.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing at three compartment sink. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep cooler and prep table. Knives were removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing out beef in standing water in two compartment sink.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hoses in water at three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in draw cooler breaded chicken (47 F - Cold Holding). Prepared less than three hours moved to reach in freezer for rapid cooling. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Can opener was taken to be cleaned. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cooler at bar.

Basic - Cardboard used to line nonfood-contact shelves. Observed card board on top of oven. Cardboard was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table shelving.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing at three compartment sink.

Basic - Food stored on floor. Observed in walk in freezer containers of meat. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed thongs and pizza spatula on top of soiled cardboard. Utensils were removed from soiled cardboard.

Basic - Working containers of food removed from original container not identified by common name. Observed container of oats not labeled. Oats container was labeled. Corrected On-Site