BAK-A-YAAD CUISINE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter in hot holding unit , jerk chicken (120F - Hot Holding). Per operator item was held in unit less than 1 hour ago. Advised operator to reheat item back to 165F. Operator placed chicken in oven to reheat. Jerk chicken now reading 183F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator. Operator posted during the inspection. 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. Provided poster to operator. Operator posted during the inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink at bar. Operator placed paper towels next to hand wash sink during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen on preparation table , yellow Cutting board has cut marks and is no longer cleanable.

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator. Operator posted during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked fish (109F - Hot Holding) front counter warmers; cooked jerk chicken (107F - Hot Holding), per operator, food been out of temperature approximately 1 hour. Advised operator to reheat products to 165F. Operator placed items into oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen double door reach in cooler, vegetable sauce (65F - Cooling)@2:45 since 12:30, 57F @3:25. At the current rate product will not reach 41F within 4 hours. Operator placed items into freezer to fascilitate cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar, designated hand sink used for other purposes as evident by glass and sponge in sink. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (121-134F - Hot Holding) in hot holding unit per operator held out of temperature 30 minutes. Operator moved to another hot holding unit per. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime. Employee clean and sanitize Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles inside hand washing sink used as a dump sink employee cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flour container the handle in contact with flour

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen employee removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on rack not inverted

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in cooler

Basic - Working containers of food (flour)removed from original container not identified by common name.

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. FRLA EXPIRED 10/2024

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles soiled with food debris

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry goat (120F - Hot Holding); curry chicken (117F - Hot Holding) sitting on top of shelf above stove. Per employee held less than two hours. Employee placed in oven to reheat to 165 Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep table employee removed Corrected On-Site

Basic - Food stored on floor. Observed boxes of vinegar stored on floor in storage room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 113F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease, food debris, dirt, slime or dust. Ob hood vents

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 0 Ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled container of salt

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over A container of I can't believe it's no butter. Operator moved raw shell eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (109-112F - Hot Holding) per operator less than one hour. Operator turned up temperature Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hotel pans and spoon being stored in hand washing sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and ice scoop in the hand washing sink at the bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in kitchen.

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 handle in contact with dried red beans. Operator removed Corrected On-Site

Basic - Working containers of salt removed from original container not identified by common name.

Intermediate - 1. Handwash sink at front counter not accessible for employee use at all times. Blocked by boxs of register receipts. 2. Handwash sink in bar area blocked with dirty glasses. 3.Handwash sink in kitchen blocked with pot lid and spoon. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed on multiple bins of food.

Basic - Food stored on floor. Observed containers of dry beans in water under prep table. Operator relocated to shelf. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on prep table. Operator removed.

Basic - No employee handwashing sign provided at a hand sink in both rest rooms. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot lids inside sink at hand wash sink in kitchen next to oven. Operator removed lids. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in bar.

Intermediate - Ready-to-eat, time/temperature control for safety food and held more than 24 hours not properly date marked. Observed at cooler beverage at reach in cooler prepackaged shrimp not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in bar.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of Gatorade on top of prep table in kitchen. Operator moved bottle.

Basic - Food stored on floor. Observed container of curry powder and container of oil stored directly on floor. Operator properly stored off floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in bar.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at glass reach in cooler in kitchen across from stove.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Soiled dry wiping cloth in use. Observed in main kitchen on prep table soiled and dry wiping cloth at cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table a reach in cooler- observed container of flour with no labeling.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked red peas (80°F - Cooling); cooked oxtail (60°F - Cooling); cooked goat meat (52°F - Cooling). As per operator, items has been cooling from yesterday. Cooked oxtail, peas and goat meat did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. S -Observed cooked red peas (80°F - Cooling); cooked oxtail (60°F - Cooling); cooked goat meat (52°F - Cooling). As per operator, items has been cooling from yesterday. Cooked oxtail, peas and goat meat did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored salad in glass door refrigerator. Operator removed and stored properly. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning