Hurricane Cafe

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- Boiled eggs, smoked salmon, and other TCS foods at cook line- operator time marked 9:00 am **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F - Hot Holding)in steam table ; food out of temperature for approximately 30 minutes; food in double pans; food placed on the stove to reheat to 165 F **Corrective Action Taken**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, touched phone and started to touch various foods at cook line; chef educated; employee washed hands **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dressings in walk-in cooler Stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (50F- Cold Holding ); shredded cheese (50F - Cold Holding) in cooler #1 at cook line; as per operator foods on ice due to equipment not able to maintain 41 F or below; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath properly set up; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards with heavy black like mold substance at cook line and throughout prep areas

Basic - No handwashing sign provided at a hand sink at servers station used by food employees. Recommended to place sigh

Basic - Cutting boards have cut marks and is no longer cleanable- cook line me other prep areas

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. Cooler #1 at cook line; foods stored in ice bath. **Repeat Violation**

Basic - Uncovered food stored near sink exposed to splash. Ice tea pitchers and coffee pot stored near hand wash sink at servers area. Advised operator to move to different area or install a splash guard;

Basic - - From initial inspection : 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. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below. **Warning** - From follow-up inspection 2024-08-24: Operator has implemented Time procedures until refrigeration unit are repaired. Also has rented a refrigeration trailer during this time. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. **Corrective Action Taken** **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. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/certified manager Matthew PESCAIA, arrived after inspection started. **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. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below. **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on proper thawing procedure for reduced oxygen packaged fish. **Warning**

High Priority - Dented/rusted cans present. See stop sale. At dry storage 1 can of Heinz seafood cocktail sauce

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler package of employee candy bars stored in Plastic thank bag stored on same shelf as vegetables, operator removed **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - smoked salmon (54F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); bean sprouts (48F - Cold Holding); salsa (48F - Cold Holding). Operator states not portioned or prepared today removed from walk in cooler 3.50 hours earlier - operator moved food items to freezer for quick chill. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale. Reviewed Time procedures and emailed copy to operator**Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale. **Warning**

High Priority - Nonfood-grade bags used in direct contact with Walk in freezer - bagels stored in non food grade plastic to go bags. Reviewed proper storage procedures with operator. **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. walk in freezer- operator states held more than 24 hours - sauces and soups Operator dated marked during inspection. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. At sautee station; squeeze bottle of cooking oil not labeled. Operator reviewed proper labeling with employee. **Corrective Action Taken** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At coffee station; Employees' cups of coffee stored on top counter near coffee machine. Reviewed with operator proper storage of personal items. **Warning**

Basic - Stored food not covered. Walk in freezer - bucket of prepped vegetables- operator covered. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - cases of unwashed avocados, lettuce over prepared foods. **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sink; quaternary 500ppm. Operator diluted to quaternary 400ppm. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Right side flip top; shredded Colby Jack cheese (50°F - Cold Holding); smoked salmon (48°F - Cold Holding). At Left side flip top; diced ham (50°F - Cold Holding). All items being held double panned. Operator stated being held less than 4 hours, moved items to walk-in/reach-in. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line right side flip top/make top; raw salmon stored behind/over ready to eat cheese/salsa. Operator moved salmon in front/under ready to eat items. At cook line middle lift top reach in; raw tuna stored above ready-to-eat egg salad. Operator moved tuna to bottom shelf. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. At cook line; flat bread stored/in direct contact with "thank you" bag. Operator removed from bag. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line sanitizer bucket; quaternary 500ppm. Operator diluted to quaternary 400ppm. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon and seared tuna; served raw and not identified as being raw. Operator added an asterisk next to items and next to consumer advisory. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo line coffee station; wet wiping cloth stored on prep table. Operator removed. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed bananas stored above uncovered ready-to-eat washed/cut apples, carrots and dressing. Operator moved bananas to different shelf.

Basic - Stored food not covered. At walk-in cooler; ready-to-eat apples, carrots and sauce stored uncovered. Operator covered. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. At bar/front counter hand wash sink; no hand washing sign.

Basic - Food not stored at least 6 inches off of the floor. At walk-in freezer; sheet tray with strawberry sauce stored on floor. Operator removed from floor. **Corrected On-Site**