PATAGONIA BISTRO CAFE INC

Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over sliced ham. Employee moved raw shell eggs to bottom compartment.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over sliced ham. Employee moved raw shell eggs to bottom compartment. **Corrected On-Site** **Warning**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors reach in cooler- raw portioned beef over open box of empanadas. Employee moved raw beef to bottom shelf.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors reach in cooler- raw portioned beef over open box of empanadas. Employee moved raw beef to bottom shelf. **Corrected On-Site** **Warning**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2) flip top-; raw shell eggs (51F - Cold Holding), per employee eggs held more than 4 hours, see stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2) flip top-; raw shell eggs (51F - Cold Holding), per employee eggs held more than 4 hours, see stop sale. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs in use or stored with cracks or broken shells. See stop sale. 2) flip top- Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2) flip top-; raw shell eggs (51F - Cold Holding), per employee eggs held more than 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs in use or stored with cracks or broken shells. See stop sale. 2) flip top- Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2) flip top-; raw shell eggs (51F - Cold Holding), per employee eggs held more than 4 hours. See stop sale. **Warning**

High Priority

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed. **Warning**

Intermediate

Hand wash sink not accessible for employee use at all times. Preparation area-hand wash sink not accessible for employee, large refrigerator in front.

Intermediate - Hand wash sink not accessible for employee use at all times. Preparation area-hand wash sink not accessible for employee, large refrigerator in front. **Warning**

Intermediate

No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate

Two-compartment sink used for warewashing. Operator only using 2 compartment sink to wash dishes.

Intermediate - Two-compartment sink used for warewashing. Operator only using 2 compartment sink to wash dishes. Observed 3 compartment locked . No access to 3 compartment at the time of inspection. Owner opened gate to access 3 compartment sink, during inspection. **Corrected On-Site** **Warning**

Intermediate