BABUSHKAS

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in expo and at bar.

Intermediate - Packaged food not labeled as specified by law. Observed bulk sugar and flour not labeled at time of inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk flour. Operator removed scoop to have washed. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drains at hand wash sinks at bar and cooks line.

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. Tested 0ppm. Sanitizer container emptied, operator replace a full container sanitizer and ran dish machine multiple times, tested 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of meat and olives soup (130F - Hot Holding) stored in steam well at cook line. Operator reheated on stove top and temped 193F. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee didn't test dish machine with test strips in place.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink and rinsed mixer cups in handwash sink at bar. Discussed with operator about handwash sink for handwash only.

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lids stored on prep table at wait station. Operator removed drinks. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple food employees in kitchen.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each preventing proper air drying on shelves by back door. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Peeled potatoes,brown sauce stored on floor inside walk in cooler. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in small freezer on front line are soiled. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door does not self close. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing overtop dish washer. - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing underneath 3 compartment sink. - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small white freezer in back room. - From follow-up inspection 2024-11-12: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2:20 owner placed items on ice inside walk in cooler. Cooked rice 47F. Mushrooms sauce 46F Re-temperature at 2:50 39F,38F 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 operator most up to date education packet with body fluid clean up sign. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation

Basic - Food stored on floor. Chicken stock stored on floor on cooks line. Chef removed chicken stock and properly stored it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed a dishwasher. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth underneath cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. Owner placed thermometer inside cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato cold holding at 51F manager placed potatoes on ice inside walk in cooler. Re-temp at 46F. Corrective Action Taken

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.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table on cooks line. Manager removed drink and properly stored them. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and placed at dishwasher.Repeat Violation Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Light shields missing on lights over top dishwasher. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in Stan water. Manager placed salmon under dripping water. Corrected On-Site

Intermediate - - From initial inspection : 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. Heavy cream opened and store in the past 24 hours has no date markings in reach in cooler on cooks line. - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust and grease. Repeat Violation - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from back storage area of restaurant. - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by back door. Repeat Violation - From follow-up inspection 2023-04-11: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 45F. Cooked cabbage 46F. Cabbage roll 48F. Cooked rice 50F. Potato roll 48F. Cooked potatoes 48F. Buck wheat 51F.

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 opened and held longer then 24 hours has no date markings inside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in bar area has dirty dishes stored inside it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler in back kitchen area.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing underneath dishwasher.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board in back kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled with old food debris on cooks line. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease and dust.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on cooks line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored on top of food preparation table in back kitchen area across from dishwasher.

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients in kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves left kitchen came back put on new gloves without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line. Manager placed soap at hand washing sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bin underneath food preparation table in kitchen area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stored on clean dish shelves across from dishwasher are stacked preventing proper air drying.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and properly stored them. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has old food debris. Employee cleaned out microwave. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Walk in cooler being used as dry storage has no lighting at all.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cooks line is soiled next to salamander is soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored overtop ready to eat bread inside walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes hot holding at 40F. Employee heated mashed potatoes to 169F. Beef soup hot holding at 87F. Employee heated soup to 188. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has dirty dishes stored in it. Operator removed dirty dishes. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips on site at time of inspection.

Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage shelves have rust buildup in dry storage area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened in the past 24 hours has no date markings. Operator added proper date markings. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside flour bin in back kitchen area. Operator removed bowl and placed proper scoop with a handle in bin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table across from dishwasher. Employee removed drink. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Handle of ice scoop sitting in ice. Operator removed ice scoop from ice and properly stored it. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light inside walk in cooler has no protective shielded/coating.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease and dust over cooks line.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes next to hand washing sink in back kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler on cooks line is soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler in office area has no lighting.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients. Operator added proper labeling to containers. Corrected On-Site

Intermediate - - From initial inspection : 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 was opened on 04-05-2022 has no date markings. Warning - From follow-up inspection 2022-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips on site at time of inspection. Warning - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles missing around dishwasher area. Warning - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has buildup of debris on cooks line. Warning - From follow-up inspection 2022-04-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef 43-44°f

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Salmon served raw or undercooked- printed consumer advisory for operator and observed displayed for customers. Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Semga bruschettas, caviar blinkiki. Added symbol to bring customer to consumer advisory on menu Corrected On-Site

Basic - Bathroom waste receptacle not constructed of easily cleanable material. Observed trash can without proper lid covering.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed no chain or bolts securing co2 tanks outside.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled in hallway by soda machine

Basic - Drain cover(s) missing. Mop sink missing drain cover in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle with spices- removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Goats milk in walk in cooler over food for the establishment.

Basic - Equipment in poor repair. Gaskets torn in reach in cooler's on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of door in office area by smoker room.

Basic - Floor area(s) covered with standing water. Observed standing water on floor around broken tile on cooks line.

Basic - Floor soiled/has accumulation of debris. Debris on floor in dry storage area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. One tile on cook line floor missing.

Basic - Hole in or other damage to wall. Plastic separating on wall by mop sink

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light on cooks line and dish area without shield covering.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drain board- operator placed table on side Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.Restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand sink in bar area.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Fan on cook line to exterior cannot when closed when not in use or with screen 16 mesh to the inch. Establishment placed screen over area. Corrected On-Site