Caribe Cafe Restaurant

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Cooked rice in walk in cooler (45F - cooling, as per manager; rice was cooked the previous day.) **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs to cook on flat top, then attempted to flip chicken on grill. Inspector stopped cook and coached him on proper hand wash techniques after touching raw foods. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 insects flying around front counter and landing on bouquet of flowers, approximately 3 flying insects on wall above prep table by back exit, and 1 by service station on wall. **Warning**

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over tomato and onions, raw beef and pork stored above raw shrimp and salmon. **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler facing back door exit next to staircase: Sliced Cheese (56F - Cold Holding); Heavy Cream (56F - Cold Holding); Raw Shell Eggs (59F - Ambient Temperature)As per manager, cheese and heavy cream bought the day before, eggs were stored 4 hours prior to inspection. Cooked rice (45F - cooling, as per manager; rice was cooked the previous day.) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler facing back door exit next to staircase: Sliced Cheese (56F - Cold Holding); Heavy Cream (56F - Cold Holding); Raw Shell Eggs (59F - Ambient Temperature ) As per manager, cheese and heavy cream bought the day before, eggs were stored 4 hours prior to inspection. **Warning** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards soiled. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in coffee bar area with sanitizer bucket inside of it. Hand wash sink used to wash out bucket underneath orange juice machine.*Repeat Violation** **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen and at sink underneath orange juice machine. Discussed with manager about hand wash supplies, manager placed paper towels at both sinks. **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash hands at three compartment sink with soapy water and scrub pad instead of designated hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food stored in a location that is exposed to splash/dust. Observed pipe above dry storage area leaking onto floor. **Warning**

Basic - Food stored on floor. Observed containers of meat stored on floor of walk in freezer. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed container of sugar in kitchen with small bowl inside, no handle for scoop. **Repeat Violation** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots for soup not inverted on dish rack in kitchen near back exit. **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler not working properly. Ambient temperature reading 65F. **Warning**

Basic - Employee eating in a food preparation or other restricted area. Observed open container of employee food on prep table where cook was wrapping pork shoulders. **Repeat Violation** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bottle and food containers stored above flan for customers at reach in cooler in bar area **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plans on shelves wet nesting.

Basic - Equipment in poor repair. Observed reach in cooler facing back exit next to staircase thermometer does not move whether unit is open or closed. **Warning**

Basic - Exterior door has a gap at the threshold that opens to Observed gap at bottom of door in back of kitchen at exit next to staircase. . **Repeat Violation** **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knives being held directly against wall by back exit and staircase. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 88F next to stove. Discussed with manager on proper storage techniques. **Corrective Action Taken** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets and air vents in walk in freezer and coolers. Soiled gaskets and air vents in reach in coolers. **Warning**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation** **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at coffee station not labeled. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to cook line. Raw beef stored over deli ham and hash browns. Operator moved **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler nearest ice machine flan (51F - Cold Holding); milk (49F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf beneath steamwell in kitchen mashed potatoes (111F - Hot Holding) **Repeat Violation**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose bib at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves are soiled. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink nearest cook line and on service line. Operator stocked **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and shelf over salad station **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. In forward sandwich/salad area. Tongs hanging on cabinet handle. Operator moved **Corrected On-Site** **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting board. Operator moved **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter by the orange juice squeeze machine. **Corrected On-Site** - From follow-up inspection 2023-10-17: No paper towels or mechanical hand drying device provided at handwash sink. Front counter by the orange juice squeeze machine. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front counter: establishment added a sandwich prep station to the area on the approved plans New Deliveries. Observed a reach in cooler with food inside, a countertop with 3 sandwich pressing machines. Observed employee preparing sandwiches during the inspection. Also observed a new coffee station: coffee machine in the same area, employees preparing coffee during the inspection. - From follow-up inspection 2023-10-17: At time of call back inspection observed no approved plans No plan review submitted and approved - renovations were made at the front counter: establishment added a sandwich prep station to the area on the approved plans New Deliveries. Observed a reach in cooler with food inside, a countertop with 3 sandwich pressing machines, also observed employee preparing sandwiches during the inspection also observed a new coffee station: coffee machine in the same area, employees preparing coffee during the inspection. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the three compartment sink: battery dead in the paper towel dispenser. Operator placed a roll of paper towels at the hand washing sink. **Corrected On-Site** - From follow-up inspection 2023-10-17: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the three compartment sink. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards at the kitchen stained and soiled - From follow-up inspection 2023-10-17: Observed all cutting boards at the kitchen stained and soiled **Time Extended**

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots no proper storage by the cans shelf. Discussed with the operator the proper way . **Corrected On-Site** - From follow-up inspection 2023-10-17: Observed pots not properly stored by the storage shelves at back of kitchen. **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing tile by the triple sink kitchen area . - From follow-up inspection 2023-10-17: Observed missing tile by the triple sink kitchen area . **Time Extended**

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs hanging on the oven handle. **Corrected On-Site** - From follow-up inspection 2023-10-17: Observed 1 tong hanging on the oven handle at cook line. **Time Extended**

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect control divise on top the ice and the glass shelf at the waiter station. - From follow-up inspection 2023-10-17: Observed insect control divise on top the ice and the glass shelf at the waiter station. **Time Extended**

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2023-10-17: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Kitchen, top shelf by the cookline: observed plastic squeeze bottles with A1 sauce and cooking oil without labels. - From follow-up inspection 2023-10-17: Kitchen, top shelf by the cookline: observed plastic squeeze bottles with A1 sauce and cooking oil without labels. **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler in front of the cook line: cooked shredded pork (57F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.

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. Double door reach in cooler in front of the cook line: cooked shredded pork (57F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.

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 cracking raw eggs to cook on the flat-top grill, touch the spatula to flip the eggs, remove gloves and put on new gloves without washing hands or spatula. Discussed with the employee, employee removed the soiled gloves and washed hand properly. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cheese stored over raw chicken at the reach in cooler by cooking line . Discussed with the operator and operator move the cheese. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. basket on the fryer: sweet plantain (122F - Hot Holding) As per operator, cooked 20 minutes before the inspection. Operator reheated to 177F. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter: Sanitizer Bucket (Chlorine 100+ppm). Operator made new solution, Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front counter: establishment added a sandwich prep station to the area on the approved plans New Deliveries. Observed a reach in cooler with food inside, a countertop with 3 sandwich pressing machines. Observed employee preparing sandwiches during the inspection. Also observed a new coffee station: coffee machine in the same area, employees preparing coffee during the inspection.

Intermediate - No soap provided at handwash sink. Front counter by the orange juice machine. **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the three compartment sink: battery dead in the paper towel dispenser. Operator placed a roll of paper towels at the hand washing sink. **Corrected On-Site**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee cracking raw eggs to cook on the flat-top grill, touch the spatula to flip the eggs, remove gloves and put on new gloves without washing hands or spatula. Discussed with the employee, employee removed the soiled gloves and washed hand properly. Observed 1 employees washing hands at the three compartment sink. Discussed with the employee the designated hand washing sinks. Employee washed hands properly at the hand wash sink in the kitchen after inspection coached and trained.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee washing hands at the three compartment sink. Discussed with the employee the designated hand washing sinks. Employees washed hands properly at the hand wash sink in the kitchen after inspection coached and trained. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all cutting boards at the kitchen stained and soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter by the orange juice squeeze machine. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed ceramic glass inside ground garlic container by kitchen area **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots no proper storage by the cans shelf. Discussed with the operator the proper way . **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup by the cooking area on top of steam table shelf. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed boxe of cigarette and a use cigarettes above tomato's can shelf by the dry storage , observed personal cell phone, car key and speaker on top of sugar container by the prep area.

Basic - Floor tiles missing and/or in disrepair. Observed missing tile by the triple sink kitchen area .

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs hanging on the oven handle. **Corrected On-Site**

Basic - Insect control device installed over food preparation area. Observed insect control divise on top the ice and the glass shelf at the waiter station.

Basic - Interior of ovenhas accumulation of black substance/grease/food debris. Observed bottom of the oven by the kitchen area soiled .

Basic - No handwashing sign provided at a hand sink used by food employees. By the three compartment sink and front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach cooler gaskets by the cooking area soiled.

Basic - Single-service articles improperly stored. Observed cup holders for to go coffee stored on the floor by the second floor dry storage.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 packages of malanga puree no proper thawed by the prep area inside aluminum container. Discussed with the operator the proper and operator moved the reach in cooler. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter: Sanitizer Bucket (Chlorine 100+ppm). Operator made new solution, Sanitizer Bucket (Chlorine 100ppm)

Basic - Working containers of food removed from original container not identified by common name. Kitchen, top shelf by the cookline: observed plastic squeeze bottles with A1 sauce and cooking oil without labels.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Accumulation of debris inside warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Ice scoop handle in contact with ice.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk-in cooler door, **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most coolers soil. **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed most cooked foods not covered inside walk-in cooked.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed inside the warmer located at the front counter chicken empanadas (120 - Hot Holding reheated at 165°F). As per operator less than 4 hours. Operator reheated the chicken empanadas during the inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese (51F - Cold Holding); tuna salad (48F - Cold Holding)located at front counter sandwiches station. As per operator tuna salad and slice cheese was prepared 2 day ago. Operator discarded it. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in the kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad stored inside sandwich station not properly date marked. As per operator tuna salad was prepared 2 days ago.

Basic - Buildup of food debris/soil residue on equipment door handles. Standing cooler handler soiled located in the kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile with watermark by the ice machine and sandwich station.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean aluminum pots stored over a dirty rack located inside the kitchen above the triple sink. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Observed standing cooler located in the kitchen area gasket torn in.

Basic - Floor area(s) covered with standing water. **Repeat Violation**

Basic - Floor not cleaned when the least amount of food is exposed. Located in the kitchen area. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket solid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing cooler interior soiled located in the kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top of prep table.