GRAND CAFE SANDWICH & ESPRESSO BAR

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding) being held on speed rack in kitchen for approximately 1.5 hours. Operator moved to oven to begin cooking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding) being held on speed rack in kitchen for approximately 1.5 hours. Operator moved to oven to begin cooking **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight. Sushi rice not time marked and no written plan for time as a public health control. Discussed with operator and provided time as a public health control written plan. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight. Sushi rice not time marked and no written plan for time as a public health control. Discussed with operator and provided time as a public health control written plan. See Stop Sale.

High Priority

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door stainless outside of office area

Basic

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket **Corrected On-Site**

Basic

Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in three compartment sink. Operator moved to walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in three compartment sink. Operator moved to walk in cooler **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse containers. Discussed with operator. Operator instructed employee to use three compartment sink

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse containers. Discussed with operator. Operator instructed employee to use three compartment sink **Corrective Action Taken**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.

Intermediate

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

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

Basic

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.

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.

Intermediate

Accumulation of dead flying insects in control devices.

Basic - Accumulation of dead flying insects in control devices. Observed accumulation of dead flying insects in control device located next to rear entrance. Not installed above any food preparation/storage areas

Basic

Nonfood-contact surface soiled with grease, food debris,dust.

Basic - Nonfood-contact surface soiled with grease, food debris,dust. Observed on screen mounts, poles to shelving at cook line flip top cooler

Basic