MUSEUM TOWER CAFE

Violations (8)

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed. Observed no copy of current license.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler at kitchen entrance.

  Basic

• 51-18-6

  No No copy of latest inspection report available.

  Basic - No No copy of latest inspection report available.

  Basic

• 31B-04-4Corrected on site

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink located at front counter. Operator add sign. **Corrected On-Site**

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table at kitchen entrance.

  Basic

• 02B-01-5Corrected on site

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Nicoise Salad not identify which items contain raw or undercooked animal food. Operator fixed menu at time of inspection. **Corrected On-Site**

  Intermediate

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food manager certificate.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food manager certificate.

  Intermediate

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed two bags of frozen chicken in reduced oxygen packaged without a HACCP plan inside walk in freezer.

  Intermediate