ODDBIRDS CAFE

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. Observed server on cell phone and not wash hands. Addressed and server washed hands. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose is below the rim of the sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding). Placed in cooler yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding) Warning

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. Ham, cheese not dated. Person in charge dated. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Tall 2 door reach in cooler handles are soiled. Person in charge wiped clean. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Under dish machine there is spray foam underneath on the floor/wall.

Basic - Floor tiles missing and/or in disrepair. Floor tiles are missing showing wood underneath.

Basic - Single-service articles not stored inverted or protected from contamination. Single service to go boxes not inverted. Person in charge inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico (54F - Cold Holding); raw shelled eggs in container (52F - Cold Holding); ham (49F - Cold Holding); guacamole (52F - Cold Holding); pooled eggs (52F - Cold Holding) in for 2 hours per person in charge. double door reach in cool: cream (54F - Cold Holding); shredded mozzarella (52F - Cold Holding); ambient air 52F. Person in charge observed cooler at 34F 3 hours prior to inspection. Person in charge started moving items to other coolers to cool. Person in charge called service on both coolers. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Observed one dead roach in ceiling light in prep area.

Basic - Single-service articles improperly stored. Observed plastic wrapped utensils on floor in dry storage office. Person in charge placed on shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near oven soiled with grease and dust.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling in lobby near point of sale system. Person in charge has called for service.

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 dish machine at 0ppm chlorine. Person in charge primed machine and retested at 0ppm chlorine. Person in charge set up triple sink. Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food containers ran through dish machine at 0ppm chlorine. Person in charge placed dishes in triple sink to sanitize. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on floor in corner behind duke oven. Observed approximately 3 rodent droppings on dry storage shelves next to hand washing station. Person in charge swept up and removed rodent droppings from establishment.Warning Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico (49F - Cold Holding) in flip-top cooler with top open during lunch rush.

Basic - Food stored on floor. Observed two plastic bulk food containers on floor in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on stand up reach in cooler soiled with food debris.

High Priority - - From initial inspection : 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. Dishmachine chlorine sanitizer at 0ppm. No employees are aware on how to operate Dishmachine. Operator brother brought a plug to set up triple sink chlorine 100ppm. Corrective Action Taken Warning - From follow-up inspection 2023-01-03: Service is working on dishmachine. Triple sink is set up with multi quat at 300ppm. 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. Employee hired over 60 days has no proof of training. Warning - From follow-up inspection 2023-01-03: Employee hired over 60 days still working on food handler. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. 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. Dishmachine chlorine sanitizer at 0ppm. No employees are aware on how to operate Dishmachine. Operator brother brought a plug to set up triple sink chlorine 100ppm. Corrective Action Taken Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs onto griddle and handled oil bottles and grill utensils without washing hands. Person in charge explained to cook proper hand washing after raw shell egg contact. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves after touching food with bare hands without washing hands. Warning

High Priority - Employee touched personal item and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone, located above prep table, then proceeded to handle grill utensils without changing gloves or hand washing. Person in charge discussed with cook about proper hand washing after handling personal items. 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. 1) Observed employee handling sandwich without gloves while cutting and plating the sandwich. Immediately discussed with person in charge and has inspector Mayra help translate to employee. 2) Observed employee handling lettuce without gloves. Confirmed with employee that lettuce was for salad. Immediately discussed with employee about hand washing and glove usage with ready to eat. Employee voluntarily threw away lettuce and placed on gloves. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes in dish machine not properly sanitized. Chlorine at 0ppm. Operator brother brought a plug to set up triple sink chlorine 100ppm. Employee sanitized dishes. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 raw shell eggs cracked in carton on cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) left in mixing bowl through out whole inspection without employee adding ingredients or mixing. Repeat Violation Admin Complaint

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. Raw shell eggs, potatoes on cook line without a time mark. Items were brought out less than 4 hours per person in charge. Person in charge discussed with cook to add time marks. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip-top cooler cutting board stained with food debris. Repeat Violation

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. Employee hired over 60 days has no proof of training. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in dry good storage peeled away from wall. Hole in or other damage to ceiling. Hole in ceiling above Dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Food was on prep table cooling in ice. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles near glass display case broken exposing unsealed wood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler gaskets soiled black/green mold like substance. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pooled egg food container has old labels stuck to side. Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies in dish area. Warning - From follow-up inspection 2022-08-22:

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New manager took over, operator is scheduling manager for exam. Warning - From follow-up inspection 2022-08-22: Manager is scheduled for test. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs on griddle and handled utensil with out hand wash. Repeat Violation Admin Complaint

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 with gloves on, took gloves off and served food to guest without Hand washing. Discussed with employee. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies in dish area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) deli ham (58F - Cold Holding); sandwiches (50F - Cold Holding) left on counter while person in charge was helping guests. Person in charge placed in reach in cooler to cool. 2) ambient raw shell egg (67F - Cold Holding); French toast batter (54F - Cold Holding); potatoes (48F - Cold Holding). Items were kept on time by previous management. Written procedures were not filled out. Discussed with person in charge and they placed them on time. 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. pork (118F - Hot Holding); beef (120F - Hot Holding) held in plastic food container inside of metal food container in steamer well for 2 hours. Discussed with person in charge correct operation of steamer well. Person in charge started reheating items. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on prep table on cook line. Person in charge removed chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Cutting boards soiled/stained with food debris. 2) Mixer soiled with food debris.

Intermediate - Manager or person in charge lacking proof of food manager certification. New manager took over, operator is scheduling manager for exam. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan was not filled out from previous inspection. Discussed with new manager and they started filling out paperwork. Corrective Action Taken Warning

Basic - Building components, attachments or fixtures in poor repair. Fans in kitchen soiled with grease and dust.

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking on cook line. Employee eating open food prep area and placed food on cutting board. Discussed with person in charge. Employee drinks and food were removed. Cutting board was placed in dish area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on food prep table on make line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets soiled on reach in cooler, reach in freezers.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in dish cleaning area. Establishment had food left in triple sink and overflowing dirty wiping cloth laundry. Discussed with person in charge.

Basic - Old labels stuck to food containers after cleaning. Food container in kitchen have old labels stuck to side.

Basic - Single-service articles improperly stored. Single service items stored on floor. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in mop sink in a way not allowing them to dry. Warning