UNWINED WINE & BEER BAR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs at Reach in Cooler. Operator switched the food items. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Observed whip cream not date marked at Make Table. Operator date marked the food item. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw quail eggs over cheese at Reach in Cooler. Operator switched the food items. Corrected On-Site

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. Observed milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no hair restraint at kitchen. Educated the operator. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

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 touching bread at make table. Operator discarded the bread. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Educated the employee.

Basic - Working containers of food removed from original container not identified by common name. Observed salt at prep table next to stove. Operator labeled the food item. 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.

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.