TROPICAL CAFETERIA Inspection – February 20, 2024

High Priority 1

#10High Priority41-07-4

High Priority – Container of medicine improperly stored. Observed prescription medication on top of kitchen shelves. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#11Intermediate11-07-5

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.

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. observed kitchen slicer soiled. **Corrected On-Site**

Corrected On-Site

#13Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 9

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board throughout.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Most kitchen employees.

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Repair were needed.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#9Basic21-09-4

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

Florida Food Watch