LISA'S CAFE

High Priority - Displayed food not properly protected from contamination. Butter and cut pineapple at servers station along customer walk through not covered Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce, butter and pancake mix on time on cook line, all held less than 4 hours Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict and Deep South (eggs over easy) not listed as a raw item on menu Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Posted at host stand during inspection Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning

Basic - Waste line missing at soda gun holster. Behind bar Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell eggs with bare hands then proceeded to handle frying pans before washing hands

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 on cook line handled biscuits with bare hands

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank beverage at bar then proceeded to prep pineapple without hand wash or putting on gloves, discussed proper procedures with staff

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly over triple sink in kitchen, employee killed and cleaned/sanitized area Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings under equipment shelves in rear storage room, employee cleaned and sanitized area Corrected On-Site Repeat Violation Admin Complaint

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. Milk in cooler on cook line, employee discarded

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen beef and chicken not dated

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 - Carbon dioxide tanks not adequately secured. Behind bar and in rear storage room Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen and rear storage room Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator printed license during inspection

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave in kitchen. Sandals and speaker on shelf above cook line

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in kitchen, order corrected

Basic - Equipment in poor repair. Torn cooler gaskets on cook line

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Floor tiles missing and/or in disrepair. Kitchen and rear storage room

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line Accumulation of grease on sides of grill and flat top, hood filters soiled Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Strawberries cut for service without being washed

Basic - Soiled dry wiping cloth in use. On cook line Repeat Violation

Basic - Stored food not covered. Case of beer over cooked potatoes in walk-in cooler, beer moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Corned beef thawing at room temperature, discussed proper methods with staff

Basic - Unclean building components, attachments or fixtures. Soiled fan covers in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine containers on shelf next to liquor bottles at bar

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near hostess stand 1 live fly in kitchen 1 live fly in rear storage room

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. 9 dead insects on a/c unit in rear storage room

High Priority - Rodent activity present as evidenced by rodent droppings found. 36 rodent droppings at bar area 4 rodent droppings in corner near reach in freezer 18 rodent droppings on clean dish storage rack near reach in freezers Approximately 75 rodent droppings under clean dish storage shelves in rear of kitchen Observed animal hair on clean dishes in rear storage room. Staff began cleaning storage area and bar during inspection Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Plastic jug of vinegar with chew marks on lid. Bag of pickled ginger with mold like substance on exterior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from cook line - sliced American cheese (50F - Cold Holding); spinach (49F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 91F, employee moved to flat top to reheat. Discussed adding to time as a public health control Corrective Action Taken

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. Procedures emailed to operator during inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda gun nozzle soiled at bar Ice chute on soda machine soiled Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not complete

Basic - Carbon dioxide tanks not adequately secured. Rear storage room

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Damaged and patched drywall on ceiling throughout kitchen and storage area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. Trash on floor under equipment at bar. Accumulation of grease on floor under cook line

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen. Damaged floor tiles in kitchen and bar

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

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, employee removed Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling light bulbs not shielded over cook line Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Poster emailed to operator during inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A/c fan covers soiled in walk-in cooler. Cooler gaskets soiled at bar

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Outdoor tables with silverware preset and uncovered

Basic - Soiled dry wiping cloth in use. On cutting board in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over washed potatoes in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee at cooks line cracked shell eggs then began working with spatula and ready-to-eat food without washing hands Discussed proper hand washing procedures with operator Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (75F - Cold Holding) butter (72F - Cold Holding); eggs (70F - Cold Holding); hollandaise(73F - Cold Holding) Items have time log but no Time as a public health control written procedures Emailed Time as a public health control form to operator Items held out for less than 4 hours Warning

High Priority - Toxic substance/chemical improperly stored. -WD-40 above clean metal containers at dish drying rack in back area -wall scent above toaster ovens at front counter Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -ice chute at soda fountain Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar area has hand bag and containers Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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

Intermediate - No soap provided at handwash sink. -at hand sink in bar area Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -paint in back storage area Warning

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

Basic - Cardboard used to line food-contact shelves. -cardboard lining shelf in reach in freezer next to ice machine Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone at prep station in kitchen -backpack on shelf with food items adjacent of ice machine Employee moved cellphone during time of inspection. Corrective Action Taken Warning

Basic - Equipment in poor repair. -broken fryer baskets Warning

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at exit door has accumulation of dust Warning

Basic - Floor tiles missing and/or in disrepair. -multiple floor tiles throughout kitchen are broken - cove molding at the corner by make table -ceiling in disrepair at ice machine area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -sides of grill have accumulation of grease -salamander has accumulation of grease Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed potatoes over biscuits in walk-in cooler Discussed proper hierarchy with operator Warning

Basic - Utility lines are unnecessarily exposed. -in kitchen area Repeat Violation Warning

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator Warning

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station not labeled Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw sausage stored over unwashed green peppers. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bulk sausage 56°F cold hold,Ham 55°F cold hold, Bacon 58°F cold hold, orange juice 56°F cold hold fresh raw eggs 58°F cold hold, sausage link (44°F°F - Cold Holding) See stop sale Warning

High Priority - Toxic substance/chemical improperly stored. Container filled with cleaning products stored with clean utensils Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen has a food container in the sink. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal and deli ham, both were stop sales related to temperatures Corrective Action Taken Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in dry storage Corrected On-Site Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.cook line, prep area. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment Warning

Basic - Utility lines are unnecessarily exposed on ceiling Warning