A TASTE OF THE BAHAMAS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pots of cooked chicken in walk in cooler. Operator placed eggs on bottom of shelf. 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. Emailed form to operator.

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. One employee with food handler certificate expired in 2024.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer stored in bucket at 0 ppm. Operator corrected to 100 ppm. Corrected On-Site

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. New employee not informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handout to operator Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between equipment and wall. Operator removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket in between use

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 41°F in walk in cooler not date marked after being held more than 24hours

Basic - Food stored on floor. In prep area, box of rice stored on floor. Operator moved to shelf Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At prep station, wet wiping cloth used under cutting board. Discussed with employee, removed wet cloth. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At prep counter, crab thawing in standing water. Discussed with employee water has to be running while thawing. Turned water on. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At expo window, squeeze bottles with hot sauce not labeled with common name

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage area, spoon laying in salt container. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over ready to eat vegetables. Operator moved eggs to lower shelf. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter over uncovered bread. Operator stored sanitizer bucket under table on shelf. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0PPM Operator changed sanitizer to 100ppm Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator fixed chlorine solution to 100 ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. plantains (88-89F - Cooling)at 12:30 to 88 F at 12:45 since 11:30 on the prep table by prep sink Food cooling at room temperature and partially covered; At this rate food will not reach 70 F within 2 hours; and 41° F within 6 hours total; Operator moved to walk-in cooler to properly cool Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table next to scale by steam table Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Conch thawing in standing water at prep sink Operator turned cold water on. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over French fries in freezer chest not commercially packaged. Operator removed.

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. Raw chicken over raw fish in one door freezer unit not commercially packaged. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac n cheese (90F - Reheating) at 12 pm since 10 am. Operas or states Mac n cheese taken from walk in at 10 am and placed in oven to reheat. Oven observed turned off. Mac n cheese did not reach 165F within two hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (62F - Cold Holding) on shelf at room temperature under steam table. Operator states rice removed from walk in less than four hours ago. Rice not cooked or portioned today. Operator placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac n cheese (90F - Reheating) at 12 pm since 10 am. Operator states Mac n cheese taken from walk in at 10 am and placed in oven to reheat. Oven observed turned off. Mac n cheese did not reach 165F within two hours. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Per operator, Milk in walk in opened on Saturday.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in the same container as Raw Pork

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Owner washed hands in 3CS

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Drinking water

Basic - Nonfood-contact surface soiled with grease. Hoods soiled.