CAMBRIDGE HOLDCO LLC

Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw beef, changed gloves, then proceeded to touch ready to eat bread without washing hands. Advised operator of proper hand washing. Employee washed hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw beef, changed gloves, then proceeded to touch ready to eat bread without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest freezer, raw hamburgers stored over ready to eat wraps, or all commercially packaged. Advised operator of proper storage. Operator stored correctly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest freezer, raw hamburgers stored over ready to eat wraps, or all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, marinara sauce (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, marinara sauce (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, marinara sauce (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, marinara sauce (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.

High Priority

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with hose attached.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with hose attached. **Warning**

High Priority

Floor soiled/has accumulation of debris. At kitchen, underneath three compartment sink, underneath fryers, underneath grill soiled with food debris, grease.

Basic - Floor soiled/has accumulation of debris. At kitchen, underneath three compartment sink, underneath fryers, underneath grill soiled with food debris, grease. **Warning**

Basic

Hole in or other damage to wall. Wall in disrepair underneath soda fountain.

Basic - Hole in or other damage to wall. Wall in disrepair underneath soda fountain. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, table next to fryer soiled with grease, food debris. At kitchen low boy, refrigerator gaskets soiled with mold like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, table next to fryer soiled with grease, food debris. At kitchen low boy, refrigerator gaskets soiled with mold like substance. **Warning**

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in cooler with customer food. Operator removed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in cooler with customer food. Operator removed. **Corrected On-Site**

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, wall soiled with food debris, grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, wall soiled with food debris, grease. **Warning**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, can opener soiled with food debris. Mold like substance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, can opener soiled with food debris. Mold like substance. **Warning**

Intermediate

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer or chlorine test strips. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. At designated hand sink, no paper towels at sink. Operator provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At designated hand sink, no paper towels at sink. Operator provided paper towels. **Corrected On-Site** **Warning**

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.

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. **Warning**

Intermediate

Cardboard used to line nonfood-contact shelves. At kitchen, cardboard liner used on dry storage shelf.

Basic - Cardboard used to line nonfood-contact shelves. At kitchen, cardboard liner used on dry storage shelf. **Warning**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cut deli meats stored over 24 hours not properly date marked. Advised operator of proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cut deli meats stored over 24 hours not properly date marked. Advised operator of proper date marking. **Warning**

Intermediate

Clean utensils or equipment stored in dirty drawer or rack. At kitchen, clean utensils stored in soiled/dirty equipment.

Basic - Clean utensils or equipment stored in dirty drawer or rack. At kitchen, clean utensils stored in soiled/dirty equipment. **Warning**

Basic

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee cell phone stored on prep table. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee cell phone stored on prep table. Operator removed. **Corrected On-Site** **Warning**

Basic

Employee with no hair restraint while engaging in food preparation. At kitchen, employee prepping food with no hair restraint. Employee put on hair restraint.

Basic - Employee with no hair restraint while engaging in food preparation. At kitchen, employee prepping food with no hair restraint. Employee put on hair restraint. **Corrected On-Site** **Warning**

Basic