FLAMINGO CAFE

Violations (7)

• 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. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 100ppm chlorine sanitizer.

  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. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 100ppm chlorine sanitizer. **Corrected On-Site**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

  High Priority

• 12A-27-4CriticalRepeat

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell then picked up clean plate and plated ready to eat food with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell then picked up clean plate and plated ready to eat food with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: sliced ham (63F - Cold Holding)

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: sliced ham (63F - Cold Holding) Observed tightly wrapped in tinfoil stored above fill line of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed extra portion in lower portion of cooler. **Corrective Action Taken**

  High Priority

• 08B-36-4Corrected on site

  Food stored in a location that is exposed to splash/dust. Syrup and vinegar stored under hand wash sink in server expo area.

  Basic - Food stored in a location that is exposed to splash/dust. Syrup and vinegar stored under hand wash sink in server expo area. **Corrected On-Site**

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

  Intermediate