CAFE PAPILLON

Violations (16)

• 12A-10-4CriticalRepeat

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation**

  High Priority

• 03A-03-5CriticalRepeat

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (89F - Cold Holding) as per operator less than three hours, located next to flat grill kitchen. Operator stored inside reach in cooler. **Repeat Violation**

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handled soiled dishes or utensils and then prepared food without washing hands. Coached employee on proper hand washing procedures.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs located near flat grill kitchen (62F - Cold Holding) as per operator less than two hours. Operator stored inside reach in cooler.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked hash browns (74F - Hot Holding) as per operator less than two hours.

  High Priority

• 21-12-4Repeat

  Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area. **Repeat Violation**

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed wet towels inside hand wash sink.

  Intermediate

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carlos Manuel.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carlos Manuel.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black beans, cooked potatoes cooked chicken not date marked inside reach in cooler near three compartments sink. As per operator was made two days ago.

  Intermediate

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with vinager, degreaser not labeled located front counter area.

  Intermediate

• 12A-03-4

  Employee washed hands in a sink other than an approved handwash sink. Coached employee on proper hand washing procedures.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Coached employee on proper hand washing procedures.

  Intermediate

• 31A-09-4Repeat

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed three cases of shopping bas, take-out containers blocking hand was sink kitchen . Located kitchen. **Repeat Violation**

  Intermediate

• 36-37-5Repeat

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

  Basic

• 36-36-4Repeat

  Ceiling tile missing.

  Basic - Ceiling tile missing. **Repeat Violation**

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

  Basic

• 23-03-4

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

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled tin foil used as shelf cover located under flat grill kitchen.

  Basic