Kafe Kokopelli the Citrus Room

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and touched clean dishes. Discussed the importance of proper handwashing. - From follow-up inspection 2024-09-20: Not observed at this inspection. **Time Extended**

High Priority - - From initial inspection : 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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils. - From follow-up inspection 2024-09-20: Not observing bare hand contact at this inspection **Time Extended**

Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. Pipe running down interior brick wall in dining area originating from outside. Black mold like substance present in area, moisture present. Operator stated he will have a plumber come out to assess. - From follow-up inspection 2024-09-20: **Time Extended**

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled. Discussed the importance of of labeling food removed from its original container container - From follow-up inspection 2024-09-20: **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. Dishwasher in both bar area and main kitchen were 0ppm and were corrected to 50 ppm **Corrected On-Site**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and touched clean dishes. Discussed the importance of proper handwashing.

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. Employee touched lettuce with bare hands. Discussed the importance of utilizing gloves and utensils.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed mushrooms. Operator moved mushrooms to gain compliance **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (80F - held on counter second temperature at 12:50am 57F cooling); sliced cheese (74F - held on counter, second temperature at 12:50 56F cooling). Operator discarded cheese and pasta. Pasta (51F - Cold Holding), Pasta at 80F and sliced cheese were placed in the refrigerator. Pasta at 51F was a stop sale due to being in the unit over night.See stop Sale.. **Repeat Violation** **Admin Complaint**

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.. See Stop Sale

Basic - Food stored on floor. Dry storage- bag in box beverage concentrate Walk in freezer- cheese Operator moved food from the floor. **Corrected On-Site**

Basic - Utility lines are unnecessarily exposed. Pipe running down interior brick wall in dining area originating from outside. Black mold like substance present in area, moisture present. Operator stated he will have a plumber come out to assess.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled. Discussed the importance of of labeling food removed from its original container container

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. **Warning** - From follow-up inspection 2024-04-10: **Time Extended** - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-06-14: Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. **Warning** - From follow-up inspection 2024-04-10: **Time Extended** - From follow-up inspection 2024-04-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. **Warning** - From follow-up inspection 2024-04-10: **Time Extended** - From follow-up inspection 2024-04-11: **Time Extended**

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dish room area **Warning** - From follow-up inspection 2024-04-10: **Time Extended** - From follow-up inspection 2024-04-11: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. **Warning** - From follow-up inspection 2024-04-10: **Time Extended** - From follow-up inspection 2024-04-11: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold. **Warning** - From follow-up inspection 2024-04-10: Server cooler at entrance of kitchen: cut tomatoes 58f cold hold, cut lettuce 47f cold hold, house made blue cheese dressing 48f cold hold, house made ranch with mayonnaise and fresh garlic 58f cold hold. Stop sale issued. Unit was not service. Ambient temp 57f. Product was in cooler since 11am, time taken 4pm. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold .Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice. **Corrective Action Taken** **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-04-10: Server cooler at entrance of kitchen: cut tomatoes 58f cold hold, cut lettuce 47f cold hold, house made blue cheese dressing 48f cold hold, house made ranch with mayonnaise and fresh garlic 58f cold hold. Stop sale issued. Unit was not service. Ambient temp 57f. Product was in cooler since 11am, time taken 4pm. Cook line unit- boursin cheese 40f cold holding, blue cheese 40f cold holding **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. **Warning** - From follow-up inspection 2024-04-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. **Warning** - From follow-up inspection 2024-04-10: **Time Extended**

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dish room area **Warning** - From follow-up inspection 2024-04-10: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. **Warning** - From follow-up inspection 2024-04-10: **Time Extended**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving Salmon that has not been smoked, served less than well done, no parasite destruction. Operator obtained proof of parasite destruction during inspection. **Corrected On-Site** **Warning**

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. Chlorine 0ppm, corrected to 50ppm. **Corrected On-Site** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. home made blue cheese dressing 45F cold hold, sour cream 46F cold hold. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance to kitchen in prep unit, home made blue cheese dressing 45F cold hold, sour cream 46F cold hold.pans removed from top of prep table allowing cold air to leave the unit. See Stop Sale. Cook line-raw beef (46F - Cold Holding, second temperature 42F cold hold); cooked pasta (46F - Cold hold). Boursin Cheese 46F cold hold .Items were brought up to the cook Line less than 4 hours ago. Operator placed food items on ice. **Corrective Action Taken** **Corrective Action Taken** **Admin Complaint**

Intermediate - Establishment added prep tables to dry storage room with no plan review. 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/. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the menu are not identified as containing raw ingredients. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water. Operator removed scoop from standing water. **Corrected On-Site** **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Dish room area **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees clothing and back pack stored on shelf containing food. Employee clothing removed. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Dry Storage-Corn starch, mesh bag of onions, bag in box beverages, all purpose flour. Freezer- multiple food items stored on pans under shelving in walk in freezer. Discussed the need to keep all foods a minimum of 6" off the floor. **Corrected On-Site** **Warning**

Basic - Hole in or other damage to wall. Wall in dry storage room near entrance observed to have water damage with mold like stains. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water in prep sink. Fish still partially frozen. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container with common name. **Warning**

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees are copies of safe staff certificates **Repeat Violation** **Warning** - From follow-up inspection 2024-02-28: **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. 0 ppm, operator changed sanitizer jug, **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad Staion cooler - blue cheese (51F - Cold Holding); goat cheese (51F - Cold Holding); Boursin cheese (61F - Cold Holding); ahi tuna (55F - Cold Holding); operator discarded, Last temperature check unknown, boiled eggs (45F - Cold Holding); house made blue cheese dressing (52F - Cold Holding); cubbed mozzarella cheese (45F - Cold Holding); guierre slices (46F - Cold Holding)operator will move unneeded foods to walk in cooler and monitor. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in bar -> 400 ppm corrected to 200 ppm **Corrected On-Site** **Warning**

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. On prep table at salad station, and on cook line, moved to shelf. Corrected to 200ppm **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. In salad prep area **Corrected On-Site** **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees are copies of safe staff certificates **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table in at salad station prep, moved to bottom shelf 2 on cook line over food **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee eating in a food preparation or other restricted area. Cook eating on cook line, discussed with manager on duty **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door cooler at wait station in dining room, yogurt, juices, not labeled or segregated **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line, oven in back kitchen **Warning**

Basic - Standing water in bottom of reach-in-cooler. In 3 door salad prep cooler **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line- too many towels in bucket, not in solution. **Corrected On-Site** **Warning**

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of single door lift top on cook line **Warning** - From follow-up inspection 2023-09-13: Several gaskets torn on cook line. Operator had one gasket replaced on reach-in freezer. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-10-25: Has gaskets, not yet installed **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board at lift top **Warning** - From follow-up inspection 2023-09-13: **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/. Ice machines moved to other side of kitchen, smoker added, washer and dryer next to ice machines. Plans are fro 2005 **Warning** - From follow-up inspection 2023-09-13: Operator stated a plan revision has been submitted and is waiting for approval. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of single door lift top on cook line **Warning** - From follow-up inspection 2023-09-13: Several gaskets torn on cook line. Operator had one gasket replaced on reach-in freezer. **Time Extended** **Corrective Action Taken**

Employee Health Policies Present

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Food in Good Condition, Safe, and Unadulterated

Non-Food Contact Surfaces Clean

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 quarts beef gravy- dated 2-28 , 1 quart bruschetta mix- dated 2-31

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed containers of butter in server station butter (80F - Cold Holding). Product was left out from day before. Manager voluntarily discarded and stop sale issued **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. Observed employee peeling hard boiled eggs for salad with no gloves. Manager had employee wash hands and put gloved on **Corrective Action Taken**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2023. Manager renewed and posted new license with expiration of 2-1-2024 **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 2 quarts beef gravy- dated 2-28 , 1 quart bruschetta mix- dated 2-31

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.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm quatenary ammonium, manager remade and tested at 200ppm **Corrected On-Site**

Basic - Floors not maintained smooth and durable. Observed damaged tile,unsealed concrete and missing grout throughout kitchen

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer in server station. Manager labeled **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back prep area

Basic - Insect control device installed over food preparation area. Observed fly light over shelf with spices in food prep area