BISTRO CREOLE RESTAURANT INC

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. At kitchen, Employee handled raw food, then began preparing plates without washing hands. Advised operator of proper hand washing.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped sweat from her face, then put on gloves without washing hands. Advised operator op proper hand washing.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At kitchen double door reach in freezer, raw chicken stored over raw pork. Advised operator of proper storage.

High Priority - Roach activity present as evidenced by live roaches found. One live roach crawling on floor near entrance door to kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, raw chicken (64F - Cold Holding); raw pork (77F - Cold Holding), cut lettuce (84F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep table, cooked pork (70F - Hot Holding); gravy (84F - Hot Holding); cooked turkey (68F - Hot Holding);. Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter reach in beverage cooler, juices without warning label. Advised operator of proper labeling of juices.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, designated hand sink, no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At kitchen, cardboard on floor with raw meat stored on top soiled with drippings from raw meat.

Basic - Ceiling tile missing. Ceiling tile missing at kitchen above entrance door.

Basic - Dead roaches on premises. Throughout kitchen prep area, storage tables, stove, approximately 10 dead roaches on floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverages stored on prep tables and shelves where food is stored or prepared. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors soiled with drippings from raw meat, and food debris. Repeat Violation

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. At kitchen, Employee dropped raw meat on floor, then picked it up and put into refrigerator with other raw meat. Operator discarded raw meat. Corrected On-Site

Basic - Food stored on floor. At kitchen, bags of Raw chicken, raw pork, raw turkey, sauces, piklis, stored on floor. Advised operator of proper storage. Operator moved items to refrigerator and onto shelf. At front counter, single service items, bottled drinks stored on floor. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At kitchen, bags of raw pork, raw chicken slacking at room temperature, no longer frozen. Operator stated items held out of temperature approximately 1 hour.

Basic - Stored food not covered. At kitchen underneath prep table, bag of rice stored uncovered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen behind steam tables, walls soiled with food debris. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils washed and not sanitized at three compartment sink. Manager reminded of proper cleaning and sanitizing procedures. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored in direct contact with non food grade bag. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken in reach in cooler in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler, cooked pork (73F - Cold Holding); cooked goat (54F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, fried chicken (115F - Hot Holding); fried goat (104F - Hot Holding); bean sauce (117F - Hot Holding); pressed plantains (120F - Hot Holding). Per operator, items have been out of temperature for approximately 20 minutes. Operator educated about proper hot holding temperatures. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on preparation table next to hand wash sink in kitchen. Manager removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed cases of raw goat meat stored on floor next to three compartment sink. Warning

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. Employee handled soiled dishes then began to prepare cooked plantains without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects at front counter - landing on wall. Approximately 5 small flying insects flying around a bag of onions by back kitchen dry storage shelf. Operator stored onions in closed container. Operator began exterminating flying insects and cleaning the areas during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Bulk Salt stored in non food-grade bag. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat plantains in prep area reach in. Operator stored all items properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - gravy (125F - Hot Holding); pasta (117-130F - Hot Holding); plantains (111-121F - Hot Holding). Per operator items have been holding approximately 2 hours. Operator moved pasta and gravy to cooktop to reheat to at least 165F. Plantains moved to reach in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink and prep area hand sinks- blocked by trays of "to go"sauces. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area and front counter hand sinks. Operator replaced. Corrected On-Site Repeat Violation 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Prep area hand sink. Operator replaced. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in dry beans and container of salt. Operator removed. Corrected On-Site Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard next to cookline equipment. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline - by hood system. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline and prep areas. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - next to freezer. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Behind reach in cooler, under and around cooking equipment. Warning

Basic - Outer openings not protected with self-closing doors. Front door not tightly closing between customers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in kitchen in storage area next to 3 compartment sink. Operator exterminated flying insects during inspection. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (65°F-67°F - Cold Holding); shredded lettuce (80-89°F - Cold Holding) on counter top in kitchen, per owner foods were out for less than 4 hours. Foods were not portioned or prepared today. Owner moved food items back to cooler to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni (88°-90°F - Hot Holding); pork (89°-97°F - Hot Holding); goat (89°-95°F - Hot Holding); chicken (86°-88°F - Hot Holding), per owner food was prepared less than 4 hours ago. Operator reheated food items; macaroni (190°F - Hot Holding); pork (189°F - Hot Holding); goat (183°F - Hot Holding); chicken (186°F - Hot Holding) Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking utensils in hand wash sink in kitchen. Operator removed items. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at front counter and hand wash sink in kitchen. Owner provided paper towels at both hand wash sinks. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on prep table across from 3 compartment sink in kitchen. Operator removed bottle of water. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags on boxes of dry pasta in kitchen storage area across from 3 compartment sink. Owner removed employee bags. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. (1)Observed in kitchen next to 3 compartment bags on onions directly on floor. Operator stored bag properly. (2) Observed in kitchen across from stove, boxes of portion cups stored directly on the floor. Owner proper stored items. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and beans (80°F-95°F); white rice (80°F-90°F); Chicken (101°F-120°F) Pork (100°-102°F) in kitchen on prep table with no direct heat. Per operator food was prepared less than 4 hours ago. Operator started to reheat food. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple single use to go containers in hand wash sink in kitchen. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen. Operator provided. Corrected On-Site Warning

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

Intermediate - No soap provided at handwash sink. Observed at hand wash sink in kitchen. Operator provided. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of orange soda with straw on prep table between stove and steam table in kitchen. Operator discarded by choice. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. (1) Observed cell phone on prep table in kitchen next to hand washing sink. (2) Observed employee personal bags in kitchen in front of reach in freezer, being stored next to packages of dry pasta. Operator stored bags properly. Corrected On-Site Warning

Basic - Food stored on floor. (1) Observed container on chopped onions on floor in kitchen under prep table. Operator stored properly. (2) Observed containers of oil on floor in front of dry storage area in kitchen. Operator stored properly. Corrected On-Site Warning

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. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.