VALENCIA LAKES CAFE

Raw animal food stored over/not properly separated from ready-to-eat food. In cookline lowboy drawers, raw shrimp above portioned deli turkey and raw nova salmon above hot dogs. Employee moved all raw items to separate cooler to properly separate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline lowboy drawers, raw shrimp above portioned deli turkey and raw nova salmon above hot dogs. Employee moved all raw items to separate cooler to properly separate. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to cookline, under no temperature control, cooked sausage (118-125F - Hot Holding). Per employee, on table for approximately 1 hour. Advised employee to reheat for proper hot holding or move to cooler to chill and cold hold. Employee moved to walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to cookline, under no temperature control, cooked sausage (118-125F - Hot Holding). Per employee, on table for approximately 1 hour. Advised employee to reheat for proper hot holding or move to cooler to chill and cold hold. Employee moved to walk in cooler. **Corrective Action Taken**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee shirt on top of dry goods items in dry storage area. 2) Employee purse on shelf by fryer oil container at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee shirt on top of dry goods items in dry storage area. 2) Employee purse on shelf by fryer oil container at cook line. **Repeat Violation**

Basic

Unwrapped single-service utensils not presented so that only the handles are touched. Containers of spoons at expo line and by steam well with handles not presented properly.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of spoons at expo line and by steam well with handles not presented properly.

Basic

Handwash sink not accessible for employee use at all times. Empty coffee pot in hand sink at service beverage station.

Intermediate - Handwash sink not accessible for employee use at all times. Empty coffee pot in hand sink at service beverage station.

Intermediate

Bowl or other container with no handle used to dispense food. Plastic cup in sugar container in dry storage.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sugar container in dry storage.

Basic

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict and nova raw salmon on menu not marked to indicate raw items. Employee began marking menus during inspection.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict and nova raw salmon on menu not marked to indicate raw items. Employee began marking menus during inspection. **Corrective Action Taken**

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table by spice containers at end of make line. Employee removed beverage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table by spice containers at end of make line. Employee removed beverage. **Corrected On-Site**

Basic