BAIRES GRILL

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 dishwasher machine at 10ppm at front bar. Observed dishwasher machine at 00ppm in kitchen.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting washed oranges and limes with bare hands. Item to be use for bar garnishes. Employee washed hands properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler. - raw beef stored directly above trays of Ready to Eat empanada filling. Employee removed and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of grill - mozzarella ball (51F - Cold Holding); feta cheese (50F - Cold Holding) as per employee item held out of temperature for approximately 25 minutes, items not portioned or prepared today. Employee moved items back to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Tuna Steak not marked as raw. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear bar. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Observed at handwashing sink at front bar. Operator provided item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near dishwasher machine. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling damage at front bar.

Basic - Hole in or other damage to wall. Observed wall next to dishwasher machine at front bar. Observed at wall in room next to walk in freezer.

Basic - Ice scoop handle in contact with ice. Observed at rear bar. Employee removed and stored correctly. Corrected On-Site

Basic - Stored food not covered. Observed on shelf in kitchen - basket of bread not properly stored. Employee covered item. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed at bar counter - containers of herbs and drink garnishes not covered and expose to immediate cross from costumer. Employee stored correctly. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee closed dumpster lid then proceeded to touch cutting board without removing gloves.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty dishes then return to dinner area to take care of customers without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - containers over filled with - Swiss cheese (47F - Cold Holding); sliced ham (46F - Cold Holding); sliced tomatoes (52F - Cold Holding) as per operator items not prepared or portioned today. As per operator items held out of temperature for approximately 30 minutes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to salad station - red quinoa (117F - Hot Holding); white quinoa (121F - Hot Holding); grilled sweet potatoes (122F - Hot Holding) as per operator items held out of temperature for approximately an hour. Operator refilled water. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Steak on menu not marked as raw.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar's handwashing sink. Operator provided item.

Intermediate - No soap provided at handwash sink. Observed at bar's handwashing sink.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch while engaged in food manipulation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at bar area.

Basic - Stored food not covered. Observed at reach in cooler next to chest freezer in kitchen - tray of flan desserts not covered, employee covered items. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container of raw chicken (35F) thawing at room temperature. Employee placed item under running water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen. Warning - From follow-up inspection 2024-07-20: Observed 10 small flying insects landing on clean plates. Advice operator to kill and sanitize area and plates. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath. Warning - From follow-up inspection 2024-07-20: Observed at walk in cooler - Whole chicken 52F Cold Holding. Burger patties 53F Cold Holding- chicken breast 56F Cold Holding - As per operator item held out of temperature for more than 4 hours. See stop saleAdmin Complaint Admin Complaint

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at dishwasher - Chlorine 00 ppm after 3 attempts. Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer chicken ( not commercially packaged) stored above packages of fruits. Operator stored properly. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale. Warning

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. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at storage closet - mop sitting in mop bucket, and not allowed to dry. Operator stored properly. Corrected On-Site Warning

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. After 3er. Attempt, Dishwashers (Chlorine 00ppm) Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Serving utensils in unclean water, end of cook line, next to microwave, employee removed. Corrected On-Site Warning

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine sanitizer and triple sink sanitizer Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee, not knowledge on checking the correct amount of sanitizer. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar area- Plastic covers inside sink, Employee removed Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test for dishwasher machine, Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area. 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. Only two certificates Warning

Intermediate - Spray bottle containing toxic substance not labeled. Rear bar,- spray bottle containing peroxide cleaner, employee labeled. 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. Two bags pack and one jacket stored on same shelf of ketchup container and several bottles of olive oil. Employee removed. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Under dishwasher machine and drain boards in dish ware room. Warning

Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher machine, substantial leaking of water. Warning

High Priority - Employee handled raw salmon and then handled clean equipment or utensils without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded chicken and raw beef stored above Ready to eat pastries, in walk-in freezer. Meats were not commercially packaged.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (64F - Cold Holding); ham (57F - Cold Holding); cheese (58F - Cold Holding); Milanese (58F - Cold Holding). At the cook line/ reach in cooler. As per employee, items were removed from walk-in cooler approximately one hour before inspection, not prepped or portioned. Employee move the items to the walk-in cooler, to rapid chill. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Repeat Violation

Intermediate - Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese." Admin Complaint

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar.

Basic - Bowl or other container with no handle used to dispense food. In sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above clean utensils and equipment at the dishwasher area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting.

Basic - Ice buildup in reach-in freezer.

Basic - Silverware dried with a towel.

Basic - Stored food not covered. Observed cooked mushrooms and mash potatoes on speed rack uncover. Employee cover the items. Corrected On-Site