THE BAVARIAN HAUS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table Can opener soiled Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen

Basic - Floor soiled/has accumulation of debris. Floor by dishwasher and prep table. Floor at cook line. Floor by white chest freezer soiled. Floor at three compartment sink. Floor at front counter. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from cook line Oven at cook line soiled. Fryer baskets soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by prep table soiled. Upright white Frigidaire freezer and refrigerator. Exterior cooking equipment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep table. Upright white Frigidaire freezer and refrigerator.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cookline soiled. Wall across from white chest freezer. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of fryers - electric slicer - salad station Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - 2 frying pans stored in hand sink in kitchen. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. - gasket on white refrigerator in storage area. - microwave stored over electric slicer.

Basic - Floor soiled/has accumulation of debris. - under cooking equipment. - under all equipment.

Basic - Food stored on floor. - bottle water stored in hallway Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - stove oven - both microwave in kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Exterior of all cooking equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment - wall throughout kitchen area.

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

Basic - Worn, torn and/or soiled carpeting. - in dining area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle - interior of fryer and basket. - white cutting board on make station. - can opener Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment - Stove top Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner and bleach stored above food items in kitchen area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets -Electric slicer - can opener Repeat Violation

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.

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

Basic - Equipment in poor repair. Gaskets on cold holding unit in back storage area.

Basic - Floor tiles missing and/or in disrepair. - floor at front bar

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cold station. - exterior of all cooking equipment in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. - pork and noodles set out in the sink at room temperature. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer (cos) - interior of fryers and fry baskets - Can opener (cos)

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. 1 new hire

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

Basic - Floor tiles missing and/or in disrepair. -Floor at front bar area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on Migali reach in cooler in kitchen area.

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. 10 ppm

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese spread made in house date marked 10-13. Operator updated 10-25. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 44F in storage area reach in cooler. Less than 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cabbage at cookline 96F /20 minutes . Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food and dirt debris,.

Basic - Bar floor tiles missing and/or in disrepair.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Terri ant bait stored in kitchen area. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored on kegs in hallway. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board at front bar. Electric slicer Can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar Corrected On-Site

Intermediate - No soap provided at handwash sink. Front bar Corrected On-Site

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid flying insect behind front counter. Operator discarded Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in silver cooler in kitchen. Operator labeled with proper date Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. In white refrigerator in kitchen, under microwave. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Veal cutlets at room temperature. Operator placed under running cold water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back door in kitchen, at prep table Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator determined correct date. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At end of prep table.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers.