CAFE MOKA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Turkey and ham in refrigerator

Intermediate - Handwash sink not accessible for employee use at all times. A pan of croissants was on and covering the handwash sink in prep room 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. Croissants sandwiches, quiche in front counter not date marked.

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

Basic - Food stored on floor in walk in freezer

Basic - No conspicuously located ambient air temperature thermometer in reach in holding unit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over RTE roast beef, soup in refrigerator.

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. Nelsey manzanarez 2/23/21 safe staff

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

Basic - Food stored on floor in walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, or dust. On the top of oven and wall in prep kitchen.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored on floor in storage closet

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in prep area