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College Park Cafe 33 Health Department Violations Including Using Bare Hands to Dip French Toast

The State Health Department visited College Park Cafe at 2304 Edgewater Drive (MAP) for a routine inspection on March 24th and then a required followup inspection March 28th. A third inspection (2nd follow-up) is required.

The first inspection revealed a build up of grease and food debris on the shelves, hood filters, kitchen floor and equipment door handles. The inspector observed the Chef using bare hands to dip French toast in egg mix, wiping hands with a towel, not washing their hands and continuing to work. The inspector instructed the Chef to wash their hands and use gloves. The Chef "did it but did not switch gloves out after touching raw foods."

The second inspection revealed that the Chef continued to handle raw food and cooked food without washing their hands. The Chef cracked raw shell eggs and continued to grab muffins on the cook line to place on a plate for guests.

During the first inspection, an employee at the front counter grabbed bread without gloves from the toaster and placed it on a customers plate. The Chef grabbed French toast and bacon with bare hands to set the plate. 

The full list of violations is below. 

March 24, 2017
Violation  Observation
23-03-4  Basic - Build-up of grease on nonfood-contact surface. On shelves at end of cook line between fryers and reach in cooler
23-25-4  Basic - Build-up of grease/dust/debris on hood filters.
23-24-4  Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
21-05-4  Basic - Cloth used as a food-contact surface. Lining bacon and also used to grab them. **Repeat Violation**
25-10-4  Basic - Coffee filters not stored in a protected manner to prevent contamination. At front counter **Corrected On-Site** **Repeat Violation**
36-03-4  Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken at wall near back door exit
14-09-4  Basic - Cutting board has cut marks and is no longer cleanable. Bread cutting board at front counter **Repeat Violation**
12B-12-4  Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
36-14-4  Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
10-23-4  Basic - In-use utensil not used with moist food stored in running water. Dipper well turned off at front counter **Repeat Violation**
22-19-4  Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
08B-36-4  Basic - Lemon wedges stored in a location that is exposed to dust on counter with no lid near ice machine **Corrected On-Site** **Repeat Violation**
36-62-4  Basic - Light not functioning. In hood system
38-07-4  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room
21-06-4  Basic - Paper towel used as liner for bacon on cook line **Repeat Violation**
14-67-4  Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler near reach in freezer in back prep room **Repeat Violation**
14-33-4  Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
24-18-4  Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
23-09-4  Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
08B-46-4  Basic - Syrup containers stored on floor in dry storage area.
21-12-4  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Lining counter tops on cook line **Repeat Violation**
12A-12-4  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee used bare hands to dip French toast in egg mix and wiped hands with a towel. Did not proceed to wash hands and continued to work. Instructed chef to wash hands and use gloves. Chef did it but did not switch gloves out after touching raw foods.
09-01-4  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 at front counter grabbed bread from the toaster and placed it on a customers plate. Chef grabbed French toast and bacon with hands to set plate. Chef dried bacon with cloth. **Repeat Violation** **Admin Complaint**
03B-01-4  High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 3 containers of potatoes on shelf below soiled hot steam table. Potatoes were hot holding at 85F. In oven, a container of sausage was hot holding at 92F. Chef stated that both was there for less than 4 hours. Chef removed it to reheat them. **Corrective Action Taken**
08A-03-5  High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat with ready to eat chicken/ham and more in the white chest reach in freezer at front counter **Corrected On-Site** **Repeat Violation**
08A-10-4  High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat diced tomatoes and sauteed mushrooms. **Corrected On-Site**
41-01-4  High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Windex by syrup at front counter **Repeat Violation**
22-24-4  Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
22-28-4  Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
16-35-4  Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
22-16-4  Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
02C-02-4  Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple dishes in reach in coolers. Potato salad, potatoes, oatmeal, grits **Repeat Violation**
53B-05-5  Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6-15-16




March 28, 2017
Violation  Observation
36-62-4  Basic - - From inspection on 2017-03-24: Basic - Light not functioning. In hood system - From follow-up inspection on 2017-03-28: **Time Extended**
38-07-4  Basic - - From inspection on 2017-03-24: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room - From follow-up inspection on 2017-03-28: **Time Extended**
21-06-4  Basic - - From inspection on 2017-03-24: Basic - Paper towel used as liner for bacon on cook line **Repeat Violation** - From follow-up inspection on 2017-03-28: **Time Extended**
14-67-4  Basic - - From inspection on 2017-03-24: Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler near reach in freezer in back prep room **Repeat Violation** - From follow-up inspection on 2017-03-28: **Time Extended**
14-33-4  Basic - - From inspection on 2017-03-24: Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection on 2017-03-28: **Time Extended**
23-09-4  Basic - - From inspection on 2017-03-24: Basic - Soiled reach-in cooler gaskets. **Repeat Violation** - From follow-up inspection on 2017-03-28: **Time Extended**
12A-12-4  High Priority - - From inspection on 2017-03-24: High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee used bare hands to dip French toast in egg mix and wiped hands with a towel. Did not proceed to wash hands and continued to work. Instructed chef to wash hands and use gloves. Chef did it but did not switch gloves out after touching raw foods. - From follow-up inspection on 2017-03-28: Cracked raw shell eggs and continued to grab muffins on cook line for plate. **Time Extended** **Corrected On-Site**
09-01-4  High Priority - - From inspection on 2017-03-24: 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 at front counter grabbed bread from the toaster and placed it on a customers plate. Chef grabbed French toast and bacon with hands to set plate. Chef dried bacon with cloth. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2017-03-28: **Admin Complaint**
22-16-4  Intermediate - - From inspection on 2017-03-24: Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation** - From follow-up inspection on 2017-03-28: **Time Extended**
02C-02-4  Intermediate - - From inspection on 2017-03-24: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple dishes in reach in coolers. Potato salad, potatoes, oatmeal, grits **Repeat Violation** - From follow-up inspection on 2017-03-28: Spaghetti, rice, sloppy joe mix, boiled eggs and more not date marked **Time Extended**
53B-05-5  Intermediate - - From inspection on 2017-03-24: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6-15-16 - From follow-up inspection on 2017-03-28: **Time Extended**



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