BILLY'S CAFE

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 raw shell egg then touched clean equipment without washing hands and changing gloves. Operator discussed with employee and had them wash hands. Corrective Action Taken Warning

Intermediate - Handwash sink inoperable in cook line area. Operator states they have called a plumber to repair sink. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink next to ice machine. Operator placed soap at 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. Sliced deli meats in walk in cooler. Operator stated they were prepared 10/17. Operator dated. Corrected On-Site Warning

Intermediate - Well water testing report/documentation is not available upon request. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board. Operator removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Under equipment in cook line area Warning

Basic - Interior of microwave in cook line area has accumulation of black grease/food debris. Reach-in cooler in cook line area interior/shelves have accumulation of soil residues. Warning

High Priority - Container of medicine improperly stored. Cough drops on microwave in cook line area. Operator discarded. Corrected On-Site

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, touched clean equipment without hand wash. Operator had employee wash hands. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and glasses, touched clean equipment without hand wash. Discussed with employee who washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (64F - Cold Holding) butter cups (72F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sour cream (44F - Cold Holding); cottage cheese (44F - Cold Holding) operator states temperatures were taken at 9am all items were below 41F. Operator moved items to reach in freezer to rapidly chill. Recheck cottage cheese 41F; sour cream 42F Chicken on counter in cook line area (64F - Cold Holding) Bucket at front counter butter cups (72F - Cold Holding) See stop sale

High Priority - Time/temperature control for safety food re-served to customers. Observed employee clean off table with container of butter cups left from previous customer left on table. Employee sat new customers at the table without removing butter cups. Operator removed butter from table. Corrective Action Taken Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer 40F

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

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in cook line area storing soiled dishes. Operator removed. Corrected On-Site

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. Heidi, hired approximately 30 days ago. Employee read and signed agreement. Corrected On-Site

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sharon Zach Morgan

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Dead roaches on premises. 1 dead roach on floor under soda rack. Operator removed roach and sanitized area. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in cook line area preparing food

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled in cook line area behind equipment and in prep area Ceiling vents soiled in prep area

Basic - Food stored on floor. Pickle buckets in walk in cooler. Employee moved to shelf. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area Interior of microwave on cook line has accumulation of black substance/grease/food debris.

Basic - Reuse of single-service or single-use articles. Cans reused for margarine in prep area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and cucumbers over feta cheese in walk in cooler. Operator corrected shelves. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added chlorine sanitizer recheck 100ppm