PARADISE CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then handled tortilla and clean plate. Manager discussed hand washing procedures with employee. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 7 dozen eggs held at room temperature. As per manager, for approximately 3 hours. Manager placed in reach in cooler. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board at preparation area. Employee removed item. Employee sanitized area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food and washing dishes without hair restraints.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of raw chicken stored over beef empanadas at reach in freezer, not in commercial packaging. Provided food storage hand out to operator.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single service containers of salsa (68F - Cold Holding); sour cream (69F - Cold Holding) at preparation cooler. Operator removed excess containers and placed inside reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork ribs (57F - Cooling) in covered container at refrigerator.

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/ Observed manager certificate for Ofra Olivares Carranza expired on 8-21-18.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored cutting boards with stains near 3 compartment sink.

Intermediate - No soap provided at handwash sink. Operator replenished soap. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between hood filters.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted near 3 compartment sink.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with grease.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) operator replenished solution with chlorine. Final reading, 50ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in bottom of reach-in cooler across from stove. Operator removed raw chicken to properly store Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (48F - Cold Holding) in 3rd door of reach-in cooler below front window. Observed large bags of produce on top shelf blocking the air flow in reach-in cooler. Operator removed cheese to place in nearby cooler to chill. Operator also reorganized top shelf of reach-in cooler to help air flow. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing toxic substance stored next to single use souflee cups under shelf at hand wash sink. Operator removed both cleaners to properly store. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter in back of building outside dining 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from oven soiled/stained. Also, portable cutting board in prep area soiled/ stained. 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. Operator stated eggs can be ordered at guest request without a consumer advisory. Emailed consumer advisory to operator to post at window. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on bottom shelf near hand wash sink. Operator labeled spray bottle of cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense cheese in flip top reach-in cooler across from stove. Operator removed souflee cup Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes at triple sink did not have sanitizer set up and placed dishes on clean storage shelf. Discussed with operator. Operator stated he will have dishes sanitized Corrective Action Taken

Basic - Equipment in poor repair. Torn Gasket on glass reach-in cooler across from Front window. Also, handle missing from glass reach-in cooler door across from front counter Also, interior of microwave next to stove in disrepair

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. Observed raw chicken over raw fish in upright freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (51 F - Cold Holding). As per manager less than 1 hour. Moved them to reach in cooler for rapid cooling. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed fish thawing in still water at 39°F. Manager open the salve to thaw under running water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on reach in cooler at prep station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers ready to use not stored inverted at three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled at prep table by three compartment sink.

Basic - Vending machine exterior soiled. Observed hoods soiled with grease.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawed in room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.