BIMINI BOATYARD BAR & GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator, printed and posted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.

Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Operator properly seprated Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at app station hand wash sink. Operator supplied paper towels Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen middle flip top cooler cutting boards contains cut marks

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch while working with food

Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in front line without hair restriction. Employees put on hat Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top coolers at front line

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at app station hand wash sink

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open salmon over ready to eat clam strips in walk in freezer. Operator properly seperated Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. App station steam table 1. App station steam table; butter sauce (127F - Hot Holding). Per operator food hot holding less than 4 hours. Operator turned unit up to get sauce to proper hot holding temperatures. App station steam table 2. cooked octopus (128F - Hot Holding). Per operator food out of temperature for less than four hours operator placed food on stove to reheat to 165F Corrective Action Taken

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. Reviewed food borne illnesses with operator

Basic - Bathroom door left open other than during cleaning or maintenance. Observed both employee bathroom doors open. Operator closed doors Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in app station. Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Contains cut marks

Basic - Dish area shelves with rust that has pitted the surface.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish area. Operator separated containers Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for wait station low boy cooler. Operator provided Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed in kitchen. Operator elevated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed compound butters, shrimp, chimichurri, onions, and octopus stored at cook line without time marking. Per operator, foods held on time for approximately 30 minutes. Advised operator to put time marking on foods. Educated operator on time tracking methods.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cut watermelon with no date marking. Operator voluntarily discarded. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines at dish pit. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (50F - Cold Holding) inside small single door cooler in kitchen. Per operator, foods held out of temperature for approximately 2 hours. Operator removed and stored foods inside different cooler to quick chill.

Basic - Ice scoop handle in contact with ice inside ice bins at bar. Operator properly stored. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon and shaker lid stored in standing water at bar. Advised operator to dump water or store utensils in 135F or above water.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled drinks stored in multiple coolers throughout kitchen and cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shell eggs stored on top of fruit purée. Employee removed and properly stored. 2 Observed raw chicken stored above tomatoes inside protein walk in cooler. Operator properly stored. Corrected On-Site Warning

High Priority - Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on speed rack in kitchen cooked spaghetti (77F - Cooling) since 11:00am, at 11:20am. 80F at 11:57am; roasted potatoes (72F - Cooling) since 11:00am, at 11:20am. 83F at 11:57am. Employees put hot trays of food underneath trays of food that have already started cooling process, causing temperature of foods to rise. Educated operator on proper storage of foods for proper cooling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at bar hand wash sink, facing guest bathrooms. Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting rop without approved HAACP plan and variance. Establishment packages raw salmon, thawed, in regular bags; stores fish inside walk in freezer. Educated operator on HAACP plan and variance requirements. Operator discarded fish. Emailed special process guidance to operator. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside both ice machines in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee personal water bottle stored on prep table in front of walk in cooler. Employee properly stored. 2) Observed employee personal bag stored on top of food container at cook line prep table. Employee removed. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish pit and at bar. Employees properly stored. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dish ware stored next to dish pit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on walls at dish pit.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle containing cooking oil stored at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hot box// grilled artichoke (87F - Hot Holding) in kitchen. Per operator, food hot holding in hot box for approximately two hours. Operator put food back in oven to reheat to 165F for hot holding. 2) Observed chicken breast (127F - Hot Holding) on stove at cook line. Per operator, food hot holding for approximately 20 min. Operator put food back on heat to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside soda gun nozzle at bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) Observed no paper towels and no hand wash sign at hand wash sink at cook line. Operator provided. 2) Observed no paper towels at hand wash sink at bar. Operator provided. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at dish wash area in kitchen. Operator properly stored. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in dry storage area, handle in contact with flour. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chimichurri and grilled lemons stored at cook line without date mark. Per operator, foods have been stored at cook line for approximately 1hr. Operator put time mark on foods. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at server station soiled with food debris. Operator had employee clean and sanitize nozzle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee water bottle stored on cutting board at prep table in kitchen. Operator discarded water bottle. 2) Observed employee water bottles stored on shelf above food prep area at cook line. Operator properly stored water bottles. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-06-20: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised operator that last date served must be marked on shell stock tags. - From follow-up inspection 2023-06-20: Observed same. Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. 1) Observed bug zapper on top of prep table in kitchen. Operator removed. 2) Observed bug zapper installed over ice cream freezer in kitchen. Operator removed. Corrected On-Site - From follow-up inspection 2023-06-20: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine in kitchen. Warning - From follow-up inspection 2023-02-07: Observed at callback inspection same. Proof provided that measuring device is on order. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines in kitchen have mold like buildup. Warning - From follow-up inspection 2023-02-07: Observed at callback inspection small ice machine cleaned. Two large machines in progress of being cleaned. Time Extended Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher began to put up clean dish ware after handling dirty dishes. Stopped employee and reviewed proper procedures for hand washing. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In TRUE reach in cooler in prep kitchen, containers of raw fish above container of sauces. Manager moved fish to bottom of cooler to properly separate. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler in back prep area, cashew rice (46F - Cold Holding); saffron rice (45F - Cold Holding); cooked chorizo sausage (46F - Cold Holding). Items dated 2 previous.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler in back prep area, cashew rice (46F - Cold Holding); saffron rice (45F - Cold Holding); cooked chorizo sausage (46F - Cold Holding). Items dated 2 previous. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by steamer in back prep kitchen. Manager labeled bottle. Corrected On-Site

Basic - Food stored on floor. Buspan of prepped items for the bar on floor in walk in cooler. Manager moved buspan onto shelf. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage bottle on shelf in walk in cooler in back prep kitchen. Manager removed bottle. Corrected On-Site

Basic - Stored food not covered. Container of alfredo sauce in walk in cooler uncovered. Manager covered container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw steak over container of raw oysters, steak was moved away from oysters Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline. Towels were provided Corrected On-Site

Basic - Food stored on floor. Container of cut melon under bottom rack not stored 6 inches off floor in produce cooler, item moved off floor Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses, ice scoop on ice machine, scoop removed washed and sanitized. Scoop placed in holder/container Corrected On-Site Repeat Violation