EAST LAKE CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41F corned beef hash (49F - Cold Holding); shredded cheese (46F - Cold Holding, second temperature at 10.35 50F ); sliced tomatoes (45F - Cold Holding, 49F ); sausage (45F - Cold Holding, second temperature 49F); ham (46F - Cold Holding), second temperature 46F,operator had food on minimal ice. They are now adding enough ice to go up the sides of the pan and placing the food in the freezer for quick cool. They will be keeping the food iced or moving to another cooler until it can be determined if the cooler needs to be repaired. Admin Complaint

Intermediate - No soap provided at handwash sink. Soap dispenser fell off wall per operator. It was placed on a shelf above the sink too high to be convenient for use. Operator replenished soap during inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on upper shelf of prep table on cook line Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms being sliced with out being washed. Discussed the need to wash produce before preparation. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food removed from the original container not labeled with common name. Repeat Violation Warning

High Priority - Container of medicine improperly stored. Medicine improperly stored on prep table in kitchen. Warning

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. Observed dishwasher going back and forth between dirty and clean materials without washing hands and changing gloves. Repeat Violation Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line touched raw beef to put on grill, removed gloves, but did not ash hands prior to putting on new gloves and touching ready to eat foods. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line touched dirty shirt with gloves on and failed to remove gloves and wash hands. Warning

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. Cook on cook line was touching cell phone with gloves on and continued preparing food. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon stored over bread in reach in freezer not all commercially packaged. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle make station; Dairy (54F - Cold Holding); Plant Foods (54F - Cold Holding) Items moved to freezer to get back in temperature. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. Slicer in rear of kitchen has built up food debris. Sandwich press on cook line has built up food debris. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and eggs Benedict not identified as being raw or undercooked items. Repeat Violation Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear main ice machine has mold like growth around door gasket. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle has food debris. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from dish machine. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwasher had cell phone on table where she was storing recently washed equipment and untensils. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line has no hair restraint. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Found at nested glasses above the rear fountain station (on storage shelves) Warning

Basic - Food stored on floor. Soda box on floor by hand wash sink. Cooking oil stored on floor by rear kitchen door. Repeat Violation Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in server station area has built up food debris. Warning

Basic - Missing drain plug at dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have food debris. Warning

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Warning

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in hallway used by customers to get to restroom not locked. Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with ready to eat foods in reach in cooler on cook line. Repeat Violation Warning

Intermediate - - From initial 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. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. Kitchen Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of 3 door cooler on cook line torn Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 68 seats inside, 47 outside, license shows 69 seats. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 68 seats inside, 47 outside, license shows 69 seats. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in hallway next to restroom, customers must walk passed ice machine to get to rest room Warning - From follow-up inspection 2024-01-25: Operator has ordered lock for machine Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, 0 ppm Warning - From follow-up inspection 2024-01-25: 0 ppm. Operator uses quat sanitizer, does not have test strips. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server came from dining room, filled glass with ice and soda, no hand wash. Warning

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. Repeat Violation Warning

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. Cook touched English muffin on plate with bare hands, discussed not touching ready to eat foods with bare hands. See stop sale. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over produce in walk in cooler Warning

High Priority - Stop Sale issued due to adulteration of food product. 1 English muffin Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter with seasoning (67F - Cold Holding)removed from refrigeration 3.5 hours ago. sliced tomatoes (46F - Cold Holding);recheck - cut melon (47F - Cold Holding); recheck 47F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lift top cooler on cook line- butter with seasoning (67F - Cold Holding)removed from refrigeration 3.5 hours ago. see stop sale In lift top cooler -sliced tomatoes (46F - Cold Holding);recheck - cut melon (47F - Cold Holding); operator covered. Recheck tomatoes 47F , melon 47F, see stop sale, prepped yesterday. egg whites (45F - Cold Holding) in bus tub with ice and water, operator states they were made yesterday, operator added ice to tub. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pan on grill cooked potatoes (121/137F - Hot Holding);operator turned up heat Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle on cart by host station over to go jelly packets. Corrected On-Site Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. While dish machine running, water trickles at hand wash sink at wait station Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dishwasher filled styrofoam cup at hand wash sink at wait station. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict on menu, nothing to identify them as under cooked. Operator put asterisk next to eggs Benedict Corrected On-Site Warning

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. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. Kitchen Warning

Basic - Equipment in poor repair. Gasket of 3 door cooler on cook line torn Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 68 seats inside, 47 outside, license shows 69 seats. Warning

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 68 seats inside, 47 outside, license shows 69 seats. Warning

Basic - Food stored on floor. Box of fry oil on floor by walk in cooler Corrected On-Site Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocados before washing. Discussed proper washing of produce with manager on duty Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At wait station on counter over clean plates Warning

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in hallway next to restroom, customers must walk passed ice machine to get to rest room Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In washed mushroom, sprouts over cooked chicken, muffins, in walk in cooler Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cart by host stand Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, 0 ppm Warning

High Priority - Container of medicine improperly stored next to spices on shelf in dry storage area near hand wash sink - employee relocated items Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -cooked ham dated 3/31/23 over 7 days in walk in cooler- manager discarded Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked ham dated 3/31/23 over 7 days in walk in cooler - manager discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cooked onions 45 F in cooler at cook line overnight -no temperatures taken this day - manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked onions 45 F in cooler at cook line overnight -no temperatures taken this day - manager discarded Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Heavy cream opened 4 days previously not date marked in reach in cooler under steam table - hash pattie's portioned in container in walk in cooler Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ashley Simone , Renee Borghi 03/06/18 expired

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled shelf above steam table in kitchen

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink in kitchen - employee placed soap at hand wash sink Corrected On-Site

Basic - -Floor soiled/has accumulation of debris under cook equipment and shelving unit in kitchen , soiled floor at breading station -Wall soiled with accumulated grease, food debris, and/or dust behind dish machine , behind freezers and behind steam table Repeat Violation

Basic - -Food ( box of bacon) stored on floor in walk in cooler - soda mix on floor at soda box area of kitchen near hand wash sink .

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in kitchen under steam table - employee removed drinks Corrected On-Site

Basic - Plastic containers in poor condition- cracked on shelf above triple sink

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. - located on prep table next to condiments at bread station - manager relocated wiping bucket Corrected On-Site

Basic - Single-service articles improperly stored.- food storage bags stored on shelf with chemicals in closed next to bathrooms - manager relocated bags Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in food prep area - operator removed , 3 live roaches in oven frame , 7 live roaches on leg of table under grill , 3 live roaches on side of oven

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine 200 ppm chlorine -operator changed solution - recheck 100 ppm chlorine Corrected On-Site

Basic - Dead roaches on premises.3 dead roaches inside oven - operator cleaned and removed dead roaches Corrective Action Taken

Basic - Interior of table top oven has accumulation of black substance/grease/food debris

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on trap inside oven , 1 live roach inside oven on door - manager removed live roaches and cleaned area Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 48 F in walk in cooler - manager removed from container with other food that was cooling - butter at 63F in cooler at toasting station - removed lid

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in front counter area - manager corrected Corrected On-Site

Basic - Dead roaches on premises. 5 dead roaches on trap inside oven ,5 dead roaches inside oven , 1 dead roach on wall ledge in corner area near kitchen hand wash sink - manager removed dead roaches and cleaned area Corrective Action Taken

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