THE DUNBAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee at cookline placed a pan of raw chicken into the oven. The employees bare hands came into contact with raw chicken, then the employee proceeded to put on gloves without washing hands. 2. Employee at cookline pulled pants up with bare hands, then put on gloves without first washing hands. Manager had the employee wash hands and put on new gloves during both occurrences. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tube of raw ground beef stored on shelf above cooked potatoes inside reach-in cooler in kitchen. Manager moved the raw beef to another cooler during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in storage area: short ribs (50F - Cold Holding). Manager stated the short ribs were delivered on 3/23 and have not been removed from refrigeration today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in storage area: short ribs (50F - Cold Holding). Manager stated the short ribs were delivered on 3/23 and have not been removed from refrigeration today. Stop sale issued.

High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol stored on top shelf in kitchen above and beside clean dishes.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sinks in warewash area, beside ice machine, and in bar area all blocked by trash cans, pots, and/or mop buckets. Manager unblocked all handwash sinks during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee at cookline filled a pan with water with the handwash sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training available for any employees. Inspector observed six employees working with food during this inspection. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector observed six employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee handling food at cookline with bracelet on wrist.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with beards in kitchen handling food without beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several stacks of plastic pans wet nested on shelf at cookline.

Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs of hanging on oven door handle at cookline.

Basic - Silverware/utensils dried with a towel/cloth. Employee in warewash area dried utensils with a cloth.

Basic - Single-service articles improperly stored. Box of single-use containers stored directly on floor in upstairs storage room.

Basic - Unclean building components, attachments or fixtures. Floor, walls, and door inside air return closet soiled with dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket in storage room. Manager had an employee hang the mop to dry during this inspection. Corrected On-Site