Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
CAFE MED/THE TERRACE PRIVATE EVENTS/VANIGLIA E CIOCCOLATE
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Ham 41-52° F, tomatoes 52-54° F, and salmon 54-58° F all at flip top cooler in cookline in double pans. Stored in cooler overnight not maintaining 41° F or below for longer than 4 hours. See Stop Sale.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 123-131° F and fries 129-132° F at steam table. Heat setting increased. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over mushrooms at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw shrimp at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Ham 41-52° F, tomatoes 52-54° F, and salmon 54-58° F all at flip top cooler in cookline in double pans. Stored in cooler overnight not maintaining 41° F or below for longer than 4 hours.
High Priority - Toxic substance/chemical stored by or with food. Glass cleaner stored by bread crumbs in side prep area. Chemical moved. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago not date marked. Milk date marked. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pads in handwash sink in prep area and utensils inside handwash sink in cookline. Obstructions removed. **Corrected On-Site**
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw shelled eggs used for salads and no asterisk on menu refers customers to consumer advisory. Operator added asterisks to all menus referring to consumer advisory. **Corrected On-Site** **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
