CITY CAFE

Violations (8)

• 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 rice (100F - Hot Holding) in holding oven at prep area, as per employee lees than two hours. Employee placed cooked rice in oven to reheat. Item reheated to a final temp of 167F. Observed tamal (115F - Hot Holding)at steam table. **Corrective Action Taken**

  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 tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding)at front counter, employee placed more ice in well for rapid cooling. **Corrective Action Taken**

  High Priority

• 22-16-4

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

  Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade on prep table at prep area soiled with food debris.

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than four employees at time of inspection with no certified food manager present.

  Intermediate

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying shelf at ware washing area wet nesting.

  Basic

• 29-28-4

  Water treatment device has not been inspected or serviced according to manufacturer's instructions.

  Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter on ice machine at kitchen area missing service date.

  Intermediate

• 32-12-6

  Covered waste receptacle not provided in women's bathroom.

  Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee unisex bathroom, the trash receptacle has no lid.

  Basic