GREEN STREET CAFE

Violations (12)

• 09-01-4Critical

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at waiter station, employee touched cooked eggs on plate with no gloves. Manager advised employee to discard.

  High Priority

• 03E-08-5Critical

  Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed at main cook line microwave spinach dip (127F - Reheating). Operator placed back into microwave to reheat. **Corrective Action Taken**

  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 at breakfast station cook line breakfast potatoes (122F - Hot Holding). As per operator less than 2 hours.

  High Priority

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm). Operator primed machine new Dishwasher (Chlorine 50ppm) **Corrected On-Site**

  High Priority

• 12A-25-4Critical

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  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. Observed employee at waiter station removed a piece of scrambled eggs from plate, discard egg then licked fingers and proceeded to pick up customers plate to serve. Operator advised employee touched cooked discard plate contents and wash hands. Coached employee on proper hygiene procedures.

  High Priority

• 53A-03-7

  Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

  Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Roberto Medina issued: 6/15/2021.

  Intermediate

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed at walk in freezer container of bread stored uncovered.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink with food remnants stored inside.

  Intermediate

• 24-26-4Corrected on site

  Clean equipment/utensils not stored at least 6 inches above the floor.

  Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed at cook line container of utensils stored on floor. Operator removed. **Corrected On-Site**

  Basic

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler container of frozen salmon not removed from packaging prior to being placed to thaw. Operator began to remove. **Corrective Action Taken**

  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. Observed at main cook line. **Repeat Violation**

  Basic

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife handle in contact with French toast breads in container. Operator removed. **Corrected On-Site**

  Basic