GINGER BAY CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the walk-in cooler, butter (64F - Cold Holding); white rice (62F - Cold Holding); rice and beans (64F - Cold Holding); red beans (65F - Cold Holding). Per the manager all items in cooler overnight. Observed unit set at 60°F. 2. Observed in the line Low boy cooler; heavy cream (49F - Cold Holding); fettucine (46F - Cold Holding). Per the manager the items were in the cooler overnight. 3. Observed in the line cooler drawers, chicken wings (50F - Cold Holding). Per the manager the item was stored in the cooler since yesterday. Observed ice in the top of the cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the walk-in cooler, butter (64F - Cold Holding); white rice (62F - Cold Holding); rice and beans (64F - Cold Holding); red beans (65F - Cold Holding). Per the manager all items in cooler overnight. Observed unit set at 60°F. 2. Observed in the line Low boy cooler; heavy cream (49F - Cold Holding); fettucine (46F - Cold Holding). Per the manager the items were in the cooler overnight. 3. Observed in the line cooler drawers, chicken wings (50F - Cold Holding). Per the manager the item was stored in the cooler since yesterday. Observed ice in the top of the cooler. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Observed oven cleaner and degreaser on a food prep table on the cook line. Operator moved items for proper storage. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is making escovitch sauce and not refrigerating it. Operator voluntarily discarded the sauce and will refrigerate going forward. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. Jazmine Jones. Warning

Basic - Carbon dioxide tanks not adequately secured behind the bar. The manager secured the tank. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the tall cabinet drawer cooler, brownstew chicken (50-53F - Cooling). Per the manager the item was placed in the cooler last night. The item never cooled. See stop sale. Reviewed proper cooling and provided poster. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine ppm at 0. Per the manager, Three compartment sink will be utilized. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1. Observed 1 live roach in the first tank of of the three compartment sink. The sink is not in use at this time. The manager killed the roach and cleaned and sanitized the area. 2. Observed 1 live roach on the floor under the dish machine. The manager killed the roach and cleaned and sanitized the area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the tall cabinet drawer cooler, brownstew chicken (50-53F - Cooling). Per the manager the item was placed in the cooler last night. The item never cooled. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Manager provided towels. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the front kitchen cooler, cooked pasta not date marked. Per the manager the item was prepared yesterday. Manager added date mark. Corrected On-Site Warning

Basic - Carbon dioxide tanks not adequately secured behind the bar. The manager secured the tank. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the rear kitchen door. Warning

Basic - Floor soiled/has accumulation of debris under and behind the deep fryers on the cook line. Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on piping and exterior stainless steel under the hood. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside the line microwave. The manager cleaned and sanitized the microwave during the inspection. Corrected On-Site Warning