BAYSIDE CAFE

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. Employee cutting washed lettuce for sandwiches with barehands. Discussed with operator with gloves use to handle ready to eat food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach-in cooler in kitchen - Cold Holding: tuna salad 47 F, chicken salad 46 F, cooked chicken breast 50 F. Sandwich prep cooler at front line - sliced provolone 51 F, sliced Swiss 53 F. Operator moved items into other reach-in coolers. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: sausage patty 129 F, cooked egg 119 F. Hot water level too low in steam well. Warning

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. 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. 1 food employee has no proof of training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken breast, tuna salad and chicken salad not date marked from yesterday in reach-in cooler. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at front line. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen salmon thawing on utility cart in kitchen. Warning

High Priority - Container of medicine improperly stored. Observed personal medicine located on shelf in back kitchen adjacent to dry storage rack.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 rusted can of Del Monte Quality Sweet Corn Cream Style No Salt Added 14.75 oz. Located beneath prep table of deli slice inside kitchen area.

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 bare hand contact with ready to eat lettuce.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved lemon scented chlorine sanitizer located beneath three compartment sink in back kitchen area, adjacent to dry storage rack. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen area. Observed landing on wall next to soda machine in dining area. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. 58 dead flying insects by soda machine service area in dining room. 3 dead insects located on wall ledge located on front service line next to employee hand wash sink. 1 dead fly on can of corn located inside kitchen beneath deli slicer. Operator cleaning and sanitizing areas with dead insects. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat pickles in True reach in cooler in back kitchen area. Shell eggs stored over ready to eat fruits in single door Bison reach in cooler in back kitchen. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1 small salad at 45F in reach in cooler at front service line adjacent to cash register.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1 small salad at 45F in reach in cooler at front service line adjacent to cash register.

High Priority - Toxic substance/chemical improperly stored. Chemicals stored with dry food items located beneath employee hand wash sink in back kitchen area. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop in the interior of ice machine has mold like substance. Located in back kitchen area adjacent to stove. Prep table soiled with food debris under deli slicer located in back kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in not date marked in kitchen reach in coolers. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. Located in back kitchen area adjacent to stove.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in bottom right hand corner of True reach in cooler in back kitchen area. Personal drink on front service line next to coffee machine. Operator placed personal drinks in hotel pans. Observed employee drinking from an open container inside back kitchen area on multiple occasions. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee hair restraint not covering all of employee's hair.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting equipment on dry storage rack in back kitchen area. Operator stacked equipment to air dry. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Case of soda stored on dirty floor inside closet. Located in kitchen next to reach in cooler. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked equipment on dry storage rack in back kitchen area.

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 in brown sugar bin touching produce located beneath employee hand wash sink in back kitchen area.

Basic - Reuse of single-service or single-use articles. Reuse of Daisy sour cream containers located on dry storage rack in back kitchen.

Basic - Ripped/worn tin foil used as shelf cover. Observed dirty foil lining is dirty and torn on prep table shelving throughout kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Observed water pooling at the bottom of reach in cooler in front service line adjacent to cash register, located in dining area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind deli slice is dirty located in back kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on shelf beneath front service line in dining area.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottle with liquid located beneath three compartment sink in back kitchen area. Unlabeled food products and spices throughout kitchen area. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over produce in reach in cooler , corrected, operator removed eggs during inspection. 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. Cut tomatoes, cut fruits , cut cold cuts all held over 24 hrs not date marked . Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected, operator placed roll of paper towels at time of inspection. Corrected On-Site Warning

Basic - Employee eating while preparing food. Employee eating in kitchen while prepping food , corrected action taken, inspector discussed with operator proper procedures when eating foods . Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food contact surfaces at back prep area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning