S&S CAFE GOURMET AND WINE BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux made with butter 81F. Per Manager, has been sitting out for more than 24 hours. Education provided with Alternative ingredients. Manager discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to three compartment sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ T.W expired 8/22.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing made with raw shell eggs listen on special menu. Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue liquid in a plastic bottle. Employee labeled soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dill sauce found refrigerator. Advised Manager to please make sure date mark any TCS items. Corrected On-Site

Basic - 2 Dead roaches on premises near mop sink.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Of second cooler - Turbo air.

Basic - Faucet/handle missing at plumbing fixture. Handle for warm water. At bar area.

Basic - No Heimlich maneuver/choking sign posted. Provided printed copy. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer has left over build up.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Manager replaced bleach bottle. Reran 2x more time. Found at 0 ppm. Manager called EcoLab to service. Corrective Action Taken

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

Basic - No handwashing sign provided at a hand sink used by food employees. In bar area and in kitchen. Emailed and posted. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Manager cutting into unwashed onions. Educated provided. Manager washed onions. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and lamb racks frozen laying out ambient. Manager placed in sink under running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs 47f cold holding , cooler was open advised to rapid chill

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sandwich unit

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The mop sink is soiled and the floor in back prep room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler back of kitchen.

High Priority - Raw animal food stored over or with unwashed produce.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Food stored on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and owner posted Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle. On hand sink on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese, sauce raw fish over cookies

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 45° cold holding, butter 78° cold holding, was disposed of Potatoes 55° cold holding, Advised rapid chill all products are under 4 hours

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Placed in bar area Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on cook line Corrected On-Site

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.