DON 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). Operator unable to prime.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw shelled eggs then handled bread for sandwich; no glove change; no hand wash. Chef changed gloves and washed hands. See stop sale for bread. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash various pans but not sanitize at triple sink. No sanitization sink setup. Operator began to set sink up to sanitize dishes. Corrective Action Taken

High Priority - Live, small flying insects found. Observed approximately 12 flies in kitchen landing on clean pans on rack for dry clean pans. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw shelled eggs stored above empanadas. Operator stored properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef wipe hands on apron with glove then handled clean utensil to prepare food; no glove change. Chef changed gloves and washed hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef crack raw shelled eggs then handled bread for sandwich; no glove change; no hand wash. Chef changed gloves and washed hands. See stop sale for bread.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: milk (55F - Cold Holding) As per employee, taken out of cooler and sitting out 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, display case: empanadas with cooked beef (129F - Hot Holding) As per employee, stored since 30 mins. Advised operator to reheat to 165F. At steam table: cooked pork skin (108F - Hot Holding) As per operator cooked and stored since 1.5 hours. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: pulled pork (50F at 8:35am; 49F at 9:07am- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool down to 41F in a total of 4 hours. Item covered tightly with plastic. Operator removed plastic. Corrective Action Taken

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. Dish machine sanitizer =0ppm chlorine, advised operator to discontinue use of dish machine and set up triple sink until dish machine sanitizer can be corrected.

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/ manager Maria Tiburcio Repeat Violation** Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed metal cup with no handle being used as a scooper in container of rice, operator removed and replaced with a handled scoop. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in styrofoam cup on prep table, operator discarded. Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food, operator spoke to employee who then discarded gum. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking while standing at prep table, operator spoke to employee about eating. Corrective Action Taken Warning

Basic - Food stored on floor. At prep area uncovered container of plantain stored on floor, operator moved container to proper storage. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pinto beans (47F - Cooling) at 10:32 since 11am 5/29 ; black beans (44F - Cooling) at 10:32 since 11am 5/29. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter in kitchen: pork (89F - Cooling) at 10:50am since 6:00am At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 Can cooked potatoes dented to seam of can at dry storage.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee Washing pot, then rinsed pot and stored pot with no sanitizer step. Educated operator on proper wash, rinse and sanitizing procedures. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork sausage over French fries at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.

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 pork sausage over raw whole muscle pork at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.

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 70 degrees Fahrenheit within 2 hours. on counter in kitchen: pork (89F - Cooling) at 10:50am since 6:00am At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: pinto beans (47F - Cooling) at 10:32 since 11am 5/29 ; black beans (44F - Cooling) at 10:32 since 11am 5/29. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (47F - Cold Holding) Observed double panned at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator removed extra pan and placed in bottom portion of cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator uses fresh clams for seafood soup, tags not kept and dated. Educated operator on proper shellfish tag procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cook line: sliced ham (52F - Cooling) at 10:19 since 7:00 - 51F at 10:38 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in freezer to quick chill. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed 4 food handling employees on shift with no certified food manager present at time of inspection.

Intermediate - Nonservice animals in the food establishment or on premises. Observed 1 flying insect in kitchen by steam table. Flying insect not observed landing on food preparation surfaces. Advised operator to remove fly from establishment. Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen cook line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 53 f in double pan in flip top cooler on cook line. Not prepared or portioned today. Raw shell eggs ambient air temperature 85 f not prepared or portioned today. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-14: Raw Shell eggs ambient air temperature 80 f. At 9:05 am On shelf by walk in cooler door. As per manager and employee put here 8:35 am . No time marked or temperature controlled for safety form. Raw shell eggs are not on time.sausage 40 f in flip top cooler in double pan. helped fill out temperature controlled for safety form . Now will be using time. For shell eggs 8-12 .after 12 will use from cooler. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning - From follow-up inspection 2023-11-14: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. No Han sink on the way to outdoor ice machine. Warning - From follow-up inspection 2023-11-14: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. On the menu Red Snapper. On invoice Snapper whole 1.5-2 lb WGGS YT Brazil Wild and Snapper Center cut 8-10 oz B/L SE Asia Wild Admin Complaint - From follow-up inspection 2023-11-14: Same Admin Complaint

Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh orange juice packaged in plastic glasses. Warning - From follow-up inspection 2023-11-14: Same. Explained again and provided verbiage from reference text. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine, screened room cooking and storage, plastic shed for dry food storage outside Plan review email DHR.PLANREVIEW@Myfloridalicense.com Warning - From follow-up inspection 2023-11-14: Same Time Extended

Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed. Two working ovens and dry food stored in the room that is not fully enclosed. ( large screen door ) Warning - From follow-up inspection 2023-11-14: Same Sugar, Rice , oil boxes, flour canned beans rice stored in this room, Two working ( in use rice cooking in progress in bottom oven ) gas ovens in this room Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen and prep area Warning - From follow-up inspection 2023-11-14: Same Time Extended

High Priority - Employee washed hands with no soap. Employee washed gloved hands without soap on cook line by flip top cooler. Explained and she removed the gloves and properly washed hands. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing pans rinsing and storing without sanitizing. Explained. How to setup three compartment sink. She will sanitize in dishwasher. Dishwasher chlorine 100 ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on wall between cabinet and paper towel dispenser at front counter. 1 on counter of service window from kitchen to front counter. 1 on counter at server side of the area by service window 1 on prep table in the kitchen next to raw beef. ( not landed on beef ) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 53 f in double pan in flip top cooler on cook line. Not prepared or portioned today. Raw shell eggs ambient air temperature 85 f not prepared or portioned today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup 105 f ( as per chef cooked this morning. Less than 2 hours in steam table. She changed the heat settings to higher temperature), black beans 118 ( as per chef cooked this morning. Less than 2 hours in there. She changed the setting Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning

Intermediate - Equipment drain line draining into handwash sink. Hand sink near flip top cooler on the way to freezer. Warning

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. Emailed one Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine ice scoop. Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. No Han sink on the way to outdoor ice machine. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Knife stored in hand sink at front counter. Manager removed the knife. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at front counter. Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented. On the menu Red Snapper. On invoice Snapper whole 1.5-2 lb WGGS YT Brazil Wild and Snapper Center cut 8-10 oz B/L SE Asia Wild Admin Complaint

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Fresh orange juice packaged in plastic glasses. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink at front counter.Manager stocked the paper towel. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outdoor ice machine, screened room cooking and storage, plastic shed for dry food storage outside Plan review email DHR.PLANREVIEW@Myfloridalicense.com Warning

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. Warning

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

Basic - Bowl or other container with no handle used to dispense food. In salt manager discarded. Warning

Basic - Cardboard used to line nonfood-contact shelves. Dry food storage shelf Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Small coffee cup without lid. Explained and employee discarded the cup. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hair net. Corrected On-Site Warning

Basic - Food stored in a room/shed that is not fully enclosed. Two working ovens and dry food stored in the room that is not fully enclosed. ( large screen door ) Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between wall and magnetic knife holder by flip top cooler. Explained and she removed the knives. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 long spoons in glass of water next to coffee machine. Water temperature 79 f. Explained to keep in hot water at least 135 f or higher or keep without water and wash rinse sanitize every 4 hours Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fresh orange juice packaged in plastic glasses in glass door cooler.at front counter. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen and prep area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Explained. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt sugar bins. Warning

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....00 ppm. Repeat Violation Admin Complaint

High Priority - Employee washed hands only hand with cold water and without soap after bring dirty plate from the customer. Discussed with operator. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....4 flying insects flying around , landing on the prep table unwashed dishes at kitchen, Dishmachine area . Employee killed flying insects and sanitized surface . Repeat Violation Admin Complaint

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef above soup at walk in cooler . Employee moved soup . Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 57°, cut tomatoes 55°, provolone cheese 58° , chopped ham 60°, chorizo 67° , sliced ham 54°, sliced cheese 57° , sauce 57° in flip top reach in cooler at kitchen being held more than 4 hours . Stop sale issue . ....... Cooked ground chicken 52°, ceviche 53°, tamales 52°, salsa 52°, pork belly 50°, raw chicken 53°, raw beef 53° , empanadas 52° in walk in cooler . PIC not aware how long food was out of temperature. Stop sale issue .Request operator discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 57°, cut tomatoes 55°, provolone cheese 58° , chopped ham 60°, chorizo 67° , sliced ham 54°, sliced cheese 57° , sauce 57° in flip top reach in cooler at kitchen being held more than 4 hours . Stop sale issue . ....... Cooked ground chicken 52°, ceviche 53°, tamales 52°, salsa 52°, pork belly 50°, raw chicken 53°, raw beef 53° , empanadas 53° in walk in cooler . PIC not aware how long food was out of temperature. Stop sale issue .Request operator discarded food. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....rice 52, rice 91-98 tight in plastic clear bags , soup 190° in a dipper than 4 inches pot at walk in cooler . PIC stated food was cooked today morning . Take another temperature after 40 minutes ,temperature was as above . PIC open rice , soup take out the walk in cooler to cooling when soup temperature dropped down 135° . Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing....stored container, rinsing towel in hand washing sink by the dishwashing sink. Repeat Violation Warning

Basic - Stored food not covered...sugar , salt in dry storage room . Warning

Basic - Working containers of food removed from original container not identified by common name....sugar, salt, flower at dry storage room. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walkin refrigerator soup,black black overnight (52-72 - Cooling). See stop sale Warning

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. Observed chlorine sanitizer at 0PPM. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shelled eggs and without washing hands handle cream Togo container. I spoke to operator about hand washing and employee wash hands and put on gloves. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 flying insects at front counter Operator killed flying insects and sanitized area . Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walkin refrigerator soup,black black overnight (52-72 - Cooling). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at lowboy refrigerator ; sliced cheese,ham, cream cheese (48 - Cold Holding) , operator stated food was there less then 2 hours and move to walkin refrigerator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed at front counter hand wash sink use to wash fruit. Repeat Violation Admin Complaint

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/ The CFM arrived a half hour into the inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator place paper towels at sink. Corrected On-Site Warning

Basic - Food stored on floor. Observed cases of drink mix stored on floor by walkin freezer. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3 compartment sink and wall. Operator removed. Corrected On-Site Warning