Basic - Reuse of single-use articles. / observed single use ziplock bags in sanitizing sink / advised operator single use articles are not for reused.
High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. / sausage 115F, scramble eggs 126F, egg white 128F / about 1 hour / turn up thermostat / temperature rechecked 135F,138F, 142F / **Corrected On-Site**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cream cheese 63F on prep table 20 minutes / moved back to cooler immediately.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / male employee cutting tomatoes then making breakfast bagels / change gloves in between but no hand wash.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked chili 57F / prep area / 20 minutes above the microwave / product is reheating to 165F.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / showed 70F after calibration / **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / female employee working for 1 year. **Corrected On-Site**
08/05/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Clean utensils or equipment stored in dirty container on frontline. **Corrected On-Site**
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