KAFE KOKOPELLI THE CITRUS ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seared ahi tuna stored over ready-to-eat sauce and whipped cream in reach-in cooler near steam table for soups. Operator corrected. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 30 rodent droppings on floor underneath bag in the box soda station storage area in rear of kitchen. - 3 rodent droppings on floor under steps in dry storage room in back of kitchen. - 25 rodent droppings on floor underneath equipment storage rack off dry storage room in rear of kitchen. - 16 rodent droppings in rear storage room for unused equipment near the citrus room back kitchen entrance. - 8 rodent droppings in bar underneath counter near dish machine and near ice bin. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage room in back of kitchen. Discussed with operator. Floor soiled/has accumulation of debris in bar area and dry storage room. 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. Dishwasher in both bar area and main kitchen were 0ppm and were corrected to 50 ppm Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and touched clean dishes. Discussed the importance of proper handwashing.

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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed mushrooms. Operator moved mushrooms to gain compliance Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale.. Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.. See Stop Sale

Basic - Food stored on floor. Dry storage- bag in box beverage concentrate Walk in freezer- cheese Operator moved food from the floor. Corrected On-Site

Basic - Utility lines are unnecessarily exposed. Pipe running down interior brick wall in dining area originating from outside. Black mold like substance present in area, moisture present. Operator stated he will have a plumber come out to assess.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled. Discussed the importance of of labeling food removed from its original container container

Intermediate - - From initial inspection : Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. Warning - From follow-up inspection 2024-04-10: Time Extended - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. Warning - From follow-up inspection 2024-04-10: Time Extended - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dish room area Warning - From follow-up inspection 2024-04-10: Time Extended - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. Warning - From follow-up inspection 2024-04-10: Time Extended - From follow-up inspection 2024-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold. Warning - From follow-up inspection 2024-04-10: Server cooler at entrance of kitchen: cut tomatoes 58f cold hold, cut lettuce 47f cold hold, house made blue cheese dressing 48f cold hold, house made ranch with mayonnaise and fresh garlic 58f cold hold. Stop sale issued. Unit was not service. Ambient temp 57f. Product was in cooler since 11am, time taken 4pm. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold .Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice. Corrective Action Taken Corrective Action Taken Admin Complaint - From follow-up inspection 2024-04-10: Server cooler at entrance of kitchen: cut tomatoes 58f cold hold, cut lettuce 47f cold hold, house made blue cheese dressing 48f cold hold, house made ranch with mayonnaise and fresh garlic 58f cold hold. Stop sale issued. Unit was not service. Ambient temp 57f. Product was in cooler since 11am, time taken 4pm. Cook line unit- boursin cheese 40f cold holding, blue cheese 40f cold holding Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. Warning - From follow-up inspection 2024-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dish room area Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. Warning - From follow-up inspection 2024-04-10: Time Extended

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. Chlorine 0ppm, corrected to 50ppm. Corrected On-Site Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving Salmon that has not been smoked, served less than well done, no parasite destruction. Operator obtained proof of parasite destruction during inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold .Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice. Corrective Action Taken Corrective Action Taken Admin Complaint

Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Dish room area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees clothing and back pack stored on shelf containing food. Employee clothing removed. Corrected On-Site Warning

Basic - Food stored on floor. Dry Storage-Corn starch, mesh bag of onions, bag in box beverages, all purpose flour. Freezer- multiple food items stored on pans under shelving in walk in freezer. Discussed the need to keep all foods a minimum of 6" off the floor. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water. Operator removed scoop from standing water. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water in prep sink. Fish still partially frozen. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container with common name. 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. 0 ppm, operator changed sanitizer jug, Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad Staion cooler - blue cheese (51F - Cold Holding); goat cheese (51F - Cold Holding); Boursin cheese (61F - Cold Holding); ahi tuna (55F - Cold Holding); operator discarded, Last temperature check unknown, boiled eggs (45F - Cold Holding); house made blue cheese dressing (52F - Cold Holding); cubbed mozzarella cheese (45F - Cold Holding); guierre slices (46F - Cold Holding)operator will move unneeded foods to walk in cooler and monitor. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in bar -> 400 ppm corrected to 200 ppm Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep table at salad station, and on cook line, moved to shelf. Corrected to 200ppm Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. In salad prep area Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees are copies of safe staff certificates Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table in at salad station prep, moved to bottom shelf 2 on cook line over food Corrected On-Site Repeat Violation Warning

Basic - Employee eating in a food preparation or other restricted area. Cook eating on cook line, discussed with manager on duty Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door cooler at wait station in dining room, yogurt, juices, not labeled or segregated Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line, oven in back kitchen Warning

Basic - Standing water in bottom of reach-in-cooler. In 3 door salad prep cooler Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line- too many towels in bucket, not in solution. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board at lift top Warning - From follow-up inspection 2023-09-13: 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/. Ice machines moved to other side of kitchen, smoker added, washer and dryer next to ice machines. Plans are fro 2005 Warning - From follow-up inspection 2023-09-13: Operator stated a plan revision has been submitted and is waiting for approval. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of single door lift top on cook line Warning - From follow-up inspection 2023-09-13: Several gaskets torn on cook line. Operator had one gasket replaced on reach-in freezer. Time Extended 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. 0 ppm, operator will repaired, tube is cracked Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad station cooler at expo - house made ranch (46F - Cold Holding); down to 41 at end of inspection, house made blue cheese dressing (47F - Cold Holding) down to 43 at end of inspection manager on duty moved to freezer Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface stained. Cutting board at lift top 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/. Ice machines moved to other side of kitchen, smoker added, washer and dryer next to ice machines. Plans are fro 2005 Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of safe staff Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In salad prep area beverage on shelf over clean dishes, toaster oven, moved to bottom shelf Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook Warning

Basic - Equipment in poor repair. Gasket of single door lift top on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gray / green mold like substance behind nozzles at wait station soda machine Wall fans in kitchen Warning

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Observed in conversation with the salad prep and the chef and after looking for pasteurized eggs in the walk-in refrigerator that raw shell eggs are used to make a house-made Caesar dressing and it is not identified on the menu. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris buildup on the can opener blade. Can opener was placed at the triple sink for washing rinsing and sanitizing Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a water pitcher filling in the hand washing sink at the end of the cook line. The pitcher was removed and taken to dishwashing for washing rinsing and sanitizing Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. House made Caesar on the menu is not identified as containing raw egg Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 76°F at all hand washing sinks. Operator installed a new tankless water heater in 11/21 and a tempering valve was installed that is not allowing hot water to the sinks. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 personal beverages on the counter of the salad station where open food is being prepared adjacent. Operator provided a pan placed on the bottom shelf for the employee to place beverages. Corrected On-Site Warning

Basic - Food stored on floor. Observed boxes and bags of food on the floor of the walk-in refrigerator, walk-in freezer, and dry storage. Operator began moving items up onto shelves. Corrective Action Taken Warning

Intermediate - - From initial inspection : 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/ Unable to verify that a certified manager is present and 4 food handlers, plus front of house staff, are present. - From follow-up inspection 2021-07-28: Unable to verify that a certified manager is present and 4 food handlers, plus front of house staff, are present. Time Extended

Intermediate - - From initial inspection : 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. Certificates not available for verification and employees have been working more than 60:days. - From follow-up inspection 2021-07-28: Certificates not available for verification and employees have been working more than 60 days. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in refrigerator is operating at 45°F and incapable of holding temperature control for safety food at 41°F or less. - From follow-up inspection 2021-07-28: Walk-in refrigerator is operating at 45°F and incapable of holding temperature control for safety food at 41°F or less. Repair workers present during the inspection to service the walk-in refrigerator. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes of foos store on the floor of the walk-in freezer - From follow-up inspection 2021-07-28: Observed boxes of foos store on the floor of the walk-in freezer Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 96 and 106°F. Utensils were removed from the water and are being stored clean and dry. Corrected On-Site - From follow-up inspection 2021-07-28: Station not yet set up. Reiterated with the owner the approved methods of storing in use utensils. Time Extended

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 Dishwasher (Chlorine 10ppm) using chlorine test strips. Primed machine and registered 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (46°F - Cold Holding); prime rib (46°F - Cold Holding); pasta (46°F - Cold Holding); house made dressing (46°F - Cold Holding) in the walk-in refrigerator. The ambient air temperature in the walk-in refrigerator is 45°F. Discussed temperature of the refrigerator with the Chef. Chef directed employees to ice the Temperature Control for safety items. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a garden hose attached to a faucet by the laundry that lacks a backflow preventer.

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/ Unable to verify that a certified manager is present and 4 food handlers, plus front of house staff, are present.

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. Certificates not available for verification and employees have been working more than 60:days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed reddish slime on the drop plate of the ice machine interior.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in refrigerator is operating at 45°F and incapable of holding temperature control for safety food at 41°F or less.

Basic - Current Hotel and Restaurant license not displayed. License not available for verification

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a beverage on the preparation table by the toaster. The beverage was removed and the counter sanitized. Observed personal drinks on the beverage island counter. 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 rises on the counter in the beverage island.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed a burned end cigarette on a stack of plates at the salad station. The cigarette was removed and the plate sent to dish washing. Corrected On-Site

Basic - Food stored on floor. Observed boxes of foos store on the floor of the walk-in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between a preparation table and refrigerated make table on the cook line and at the salad station. The knives were removed and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 96 and 106°F. Utensils were removed from the water and are being stored clean and dry. Corrected On-Site