LIVING GREEN CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw ground beef stored over raw salmon. The items were switched. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. The can opener was moved to the triple sink to be cleaned and sanitized. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bin of salt, the scoop was handle side down. The scoop was corrected. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop or spoon. Chef discarded bowl. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In a unisex restroom has no covered waste receptacle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting boards. Employee discarded drink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting., employee removed pots and placed to air dry Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on final rinse not working.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Apples and beets either stickers on smoothie counter being used. Employees removed stickers and washed before cutting Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar containers not labeled. Ok labeled sugar Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting romaine lettuce to be placed on buffet.. Employee placed on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli (106-109F - Hot Holding)in alto shamm per operator held out of temperature out of temperature less than 1 hour. Operator reheated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a bag of food rub.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced cooked chicken made 6/6 and 6/4 at tall stainless reach in cooler in prep kitchen. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto sham: chicken breast (118F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back in one to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Croissants: Le Paris (smoked salmon), bagels: (smoked salmon) No raw animal protein identifier for smoked salmon. Operator added asterisks during course of inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.

Basic - Old labels stuck to food containers after cleaning. Cooked macaroni and cheese has old preparation labels still in tact on container.

Basic - Food not stored at least 6 inches off of the floor. Bags of rice on the floor in kitchen .chef picked up bags and put on shelf Corrected On-Site

Intermediate - - From initial 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. Observed some employees expired. Warning - From follow-up inspection 2024-09-13: Observed some expired employees food handling certificates. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatballs (48F - Cooling); chicken (48F - Cooling); chicken breast (48F - Cooling) in one door reach in cooler. Not prepped or portioned. In unit overnight. Covered. Food did not reach 41F within 6 hours.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding) at back door of kitchen. Employee states eggs delivered at 7 am. Out less than. Four hours. Placed in cooler. Corrective Action Taken

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. meatballs (48F - Cooling); chicken (48F - Cooling); chicken breast (48F - Cooling) in one door reach in cooler. Not prepped or portioned. In unit overnight. Covered. Food did not reach 41F within 6 hours.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide at time of inspection

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

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in bread crumbs

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers

Basic - Food stored in a prohibited area. Cans of food stored under hand sink pipes at center prep table

Basic - Food stored on floor. Carrots on floor during prep Produce floor walk in cooler Produce chicken from delivery at 7 am stored on floor Cans of grape leaves on floor under hand sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Caulking Along triple sink

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Front counter at prep sink- observed spray bottle of Raid flying insect killer on the floor at desert cooler.

Basic - Employee eating in a food preparation or other restricted area. Front counter behind register- observed employee cake and spoon on prep counter top. Employee removed food and spoon. Front counter behind cold holding unit- observed employee water bottle on prep table. Employee removed water bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter prep table at Merrychef oven- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main kitchen behind center prep table- observed no hood ventilation system above 4 top induction burner stove. Ceiling above is soiled with grease like substance.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster. Corrective Action Taken

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Main kitchen behind center prep table- observed steam and vapors coming from pots to ceiling and wall on 4 top induction burner stove.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times.rolling cart of food blocking hand wash sink in kitchen. Chef removed cart. Corrected On-Site

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

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

Basic - Food stored on floor. Boxes of food on the floor in walk in freezer. Chef picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen sink.

Intermediate - Handwash sink used for purposes other than handwashing. As storage or placement or dirty items

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge, scrub brush and drain cover in both hand-wash sinks in back of house. This may deter employees from washing hands. Operator removed items from both sinks. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed greasy residue on handles of reach-in coolers in front of glass window in back of house. Operator cleaned and sanitized. Corrected On-Site

Basic - Food stored on floor. Observed cans of food stored in between prep tables in back of of house. Operator moved to shelf. Corrected On-Site

Basic - In-use scoop in non-time/temperature control for safety pink salt not stored with handle above top of food within a closed container. Operator moved scoop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on steam nozzle of espresso machine. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. Observed a rusted can of northern beans. See stop sale.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

Intermediate - Spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator says sanitizer is not dispensing correct strength. Operator will call for service and in the meantime set up a chlorine bucket sanitizer. Retested at 200pm.