Ally's Comfort Cafe

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-12-12: Same **Time Extended** - From follow-up inspection 2024-12-13: Same **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-12: Same **Time Extended** - From follow-up inspection 2024-12-13: Same **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice. **Corrective Action Taken** - From follow-up inspection 2024-12-12: Observed in ice bath on prepping table across from grill - corn beef (56F - Cold Holding); ham (49F - Cold Holding); sliced corn beef (54F - Cold Holding) as per operator items held out of temperature for approximately 3 hours. Items not portioned or prepared today. Operator replaced ice.**Admin Complaint** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature. **Corrective Action Taken** - From follow-up inspection 2024-12-12: Observed at steam table in kitchen - matzah ball (126F - Hot Holding) as per operator items item held out of temperature for approximately 15 minutes **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-12-12: Same **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-12: Same **Time Extended**

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. Observed dishwasher machine at 00ppm after several attempts.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then proceeded to plate food without hand wash. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature. **Corrective Action Taken**

Intermediate - Manager or person in charge lacking proof of food manager certification.

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.

Basic - Clean utensils stored between equipment and wall. Observed knives stored wedged between wall and pipe In front of slicer in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prepping table in kitchen.operator discarded drink at will.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with wearing bracelet. Employee removed item. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on time , 45 minutes ago. Manager dated. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager working on cook line, cracked four non pasteurized raw shell eggs, after grabbed a clean plate to serve pancakes for a different customer. After instructed, employee washed hands. **Corrective Action Taken**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen. Employee cleaned and sanitized **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled microwave handle next to steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on front counter , next to single service condiments, Employee removed. **Corrected On-Site** **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line, one employee wearing a black watch, manager wearing a brown watch and 3 bracelets. Employees removed watches, manager refused to remove bracelets. **Repeat Violation**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer compartment used in the middle. Employee emptied compartment and set up sanitizer solution in left corner compartment. **Corrected On-Site**

Basic - Stored food not covered. Walk in cooler- container of grilled chicken breast . Employee covered. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - all shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two soiled wiping cloths stored on floor.employee removed to be wash. **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Chocolate muffins and brownies on front counter,in front of customers , not labeled . Employee removed . **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Establishment has a incomplete AOP. Observed employee touching ready to eat food with bare hand contact . Provided AOP to operator to properly fill out. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - cold holding at 10:30am- per operator item was ambient temperature since 1:30am ); Poultry (57F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am );Cut lettuce (51F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); pancake butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); bacon butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am. Per operator-all items have less than 4 hours place on ambient temperature- per operator items were on " time as public health control; no written procedures of time marked as a public health control on items, at the time of inspection. Operator made a list of time marked for items as written procedures. **Corrective Action Taken**

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. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink. **Corrected On-Site**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw salad, not date marked.per operator item was hold cold more than 24 hours. Operator date marked item. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager on site refuse to answer public health policy, no policy poster provided.

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. No written procedures on establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above food equipment, at the dry storage. Operator removed personal bag from clean equipment. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch. **Corrected On-Site**

Basic - Food stored on floor. At the kitchen observed cooked potatoes, stores on the floor for cooling. Operator removed item off the floor, and place 6 inch of the floor. **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed several soiled wiping cloths stored on floor. Operator place cloth in a sanitizer bucket . **Corrected On-Site**

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Insects, Rodents, and Animals Not Present

Wiping Cloths Properly Used and Stored

Plumbing Maintained; Sewage Disposal

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Ceiling/ceiling tiles/vents in kitchen, soiled with accumulated food debris, grease, or dust.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.