BARNHILLS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pesto 46F. Sitting out on counter. Person in charge used it to cook with. Corrective Action Taken

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

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. Cream not dated. Person in charge dated Sunday. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen when you 1st walk in is completely turned off. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in downstairs storage not secured.

Basic - Clean wiping cloth supply not properly stored. Sanitizer bucket on counter. Person in charge moved sanitizer. Corrected On-Site

Basic - Single-service articles improperly stored. Cases of single service articles on floor in downstairs storage.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment is vacuum sealing fish fresh not frozen. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sea bass, salmon, grouper frozen fresh and placed in a vacuumed pack bag fresh.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Salad; tomatoes 48F, 52F, feta 48F, 52F, blue cheese 47F, 52F, lettuce 62F, spring mix 58F, 62F; ( - Cold Holding) In reach in cooler on cook line; butter 50F, Parmesan 49F, 1/2&1/2 62F, pasta 49F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Salad; tomatoes 48F, 52F, feta 48F, 52F, blue cheese 47F, 52F, lettuce 62F, spring mix 58F, 62F; ( - Cold Holding) In reach in cooler on cook line; butter 50F, Parmesan 49F, 1/2&1/2 62F, pasta 49F; ( - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment needs to create a process waiver for their method. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging fish fresh not frozen without a HAACP plan. 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. Establishment is missing some training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in freezer are soiled. Repeat Violation

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. Dish machine is at 0ppm. Also soap line is busted. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In steam table on ice; cheese 45F, bell peppers, green beans, asparagus, onions 45F; ( - Cold Holding). Cream fresh 55F, butter 48F; ( - Cold Holding) Placed all items on time control and documented. Corrective Action Taken Warning

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 and 1/2&1/2 not dated. Person in charge labeled. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at coffee hand washing sink. Person in charge replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop dry Hollandaise mix. Person in charge removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table across from grill. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones on prep tables. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet nesting. Person in charge unstacked. Corrected On-Site

Basic - Food stored on floor. Oil on floor. Person in charge moved oil. Soda boxes on floor.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed. Stickers still on avacados. Person in charge washed, rinsed and sanatized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site