BISTRO DEL SOL

Intermediate - Handwash sink used for purposes other than handwashing. Observed container being filled up with water at hand wash sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

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. 2 expired food handler certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled, employee labeled at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table.

Basic - Food stored on floor. Potatoes and heavy cream on floor in walk in cooler. Employee removed heavy cream. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 90 F. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle water stored on reach in cooler. Chef discarded water. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Observed 4 tanks under wire shelves not secured at time of inspection n

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clear food containers stored on shelves. Employee moved containers to dish room to re-wash at time of inspection. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top shelf near coffee machine. Operator moved filters to container during inspection. 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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outdoor bar.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in flour, operator removed at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in dry storage not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above reach in cooler. Manager removed at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle, manager removed at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At outdoor bar.

Basic - Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled in dry storage.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on slicer and can opener blade slicer and can opener cleaned. Corrected On-Site