REGENER8 CAFE

Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine 1st test Dishwasher 1st floor (Chlorine 0ppm); 2nd test Dishwasher 1st floor (Chlorine 0ppm); 3rd test Dishwasher 1st floor (Chlorine 0ppm). **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Observe

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe Observed fermenting sauerkraut on prep counters at room temperature, sauerkraut (69F - Cold Holding); without approved HACCP plant or process waiver. Observed fermenting kimchi on prep counters at room temperature, kimchi (67F) without approved HACCP plant or process waiver. Per chef ferments for a week at room temp. **Warning**

High Priority

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice. Observed handled and scoop submerged into ice in ice machine on the first floor near warewashing area. **Warning**

Basic

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed for soups, empanada, and meatballs, grab and go chia pudding, hot sauces, spicy mix vegetables being sold at front counter. **Warning**

Basic

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 missing handwashing sign at HWS near warewashing area on the first floor. Also observed at HWS prep area, warewashing area, baking area on the second floor, and at front counter handwashing sink. **Warning**

Basic

Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.

Intermediate - Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed fermenting kimchi on prep counters at room temperature, kimchi (67F) without approved HACCP plant or process waiver. Per chef ferments for a week at room temp. **Warning**

Intermediate

Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed fermenting sauerkraut on prep counters at room temperature, sauerkraut (69F - Cold Holding); without approved HACCP plant or process waiver. Per chef ferments for a week at room temp. See stop sale. **Warning**

Intermediate

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on drying rack shelves hosing clean food pans in warewashing area on first floor. **Warning**

Intermediate

14-14-4

Intermediate - Observed nonfood-grade brush bring used in at coffee station. **Warning**

Intermediate

Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed operator conducting ROP for cooked caramelized onions, tomato jam and cooked meatballs and empanadas. Per operator, not used within 48 hours, used for bulk preparation and also observed being sold at front counter. **Warning**

Intermediate

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 8 filets of frozen salmon thawing in ROP bag found in walk in cooler. Operator removed from ROP to continue to thaw. **Corrected On-Site** **Warning**

Basic

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.

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. **Warning**

Intermediate

Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine 1st test Dishwasher 1st floor (Chlorine 0ppm); 2nd test Dishwasher 1st floor (Chlorine 0ppm); 3rd test Dishwasher 1st floor (Chlorine 0ppm). **Warning**

Basic