RICKS 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 eggs then wipe hands on a towel, place cooked food on plate. Manager discussed hand washing with cook. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in reach in cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed can opener. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee marked meatloaf in reach in cooler. Corrected On-Site

Basic - Food stored on floor. Employee removed oil from the floor in dry storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in white reach in cooler by can goods employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: cheese 44 f cut ham 44 f cut sausage 44 f employee moved to freezer 2nd temps all to 43 f Cook sausage 53 f thawing on counter employee moved to refrigerator 2nd temp Butter package 56 f in container sitting on ice . Manager moved to freezer 2nd temp 43 f Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Raw shelled eggs shows on white board at 6:00 am chef stated they never changed the time and eggs were placed on counter 1 hour pior

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food sitting on the counter in prep area by office.

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher emptied dump bucket, wiped hands on dry towel, then removed clean dishes from dishwasher. Discussed with manager on duty and he discussed with staff. Corrective Action Taken - From follow-up inspection 2024-08-27: Not observed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets of reach in coolers Exterior of white refrigerators in kitchen - From follow-up inspection 2024-08-27: Gaskets of 3 door reach in cooler on cook line still need cleaning Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line White refrigerator in Kitchen White Cutting board stained Can opener blade soiled - From follow-up inspection 2024-08-27: 3 door reach in cooler on cook line still needs cleaning Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of Surface cleaner not labeled. Operator label during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice tray corners soiled with black mold like substance. Operator cleaned tray during inspection. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked 6 pan In ware washing area.

Basic - Single-service articles not stored inverted or protected from contamination. Single service containers on cook line. Operator turned all containers face down. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top make table by dish machine Cold holding Milk 47 f operator placed in freezer 2nd temp

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Hot holding: cook sausage 120 f 2nd temp 165 f Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomato's over hot dogs reach in cooler by raw shelled eggs cooler. Employee removed to proper storage

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm remade to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above sauerkraut. Manager moved the steak to the bottom shelf. Corrected On-Site

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.

Basic - Dead roaches on premises. Observed a dead roach by the cook's line. Manager cleaned and sanitized the area. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks stored on active prep tables. Manager removed the drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet dishes stacked together

Basic - Open dumpster lid. Observed the dumpster lid open. Manager closed the lid. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Currently doing licensing inspection during complaint inspection. Corrected On-Site

High Priority - Roach egg sack present on outlet next to dish machine. Manager removed and cleaned and sanitized area Corrected On-Site

Basic - Dead roaches on premises. Observed 4 dead roaches by outlet next to dish machine Observed 3 dead roaches on ground next to fryer Observed 1 dead roach in broom closet. Observed 1 dead roach on ground next to reach in cooler. Manager removed all and washed rinsed and sanitized areas Corrected On-Site