BIMINI BAIT SHACK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over ready to eat bottles of dressing. Educated operator on proper separation of raw foods. Operator removed dressings. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at end of cook line. Educated operator on the importance of having hand soap. Operator placed soap at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at side food prep station. Operator fixed dispenser. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the shaved ice bin at oyster bar.

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Faucet loose at handwash sink in women's accessible bathroom.

Basic - Garbage on the ground behind outside walk in coolers.

Basic - In-use ice scoop stored on top of outside ice machine between uses.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Wall soiled with accumulated gray-like substance in dishwash area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloth in sanitizer. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator placed bucket on bottom shelving at cook line. Corrected On-Site Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with tomato. Operator removed bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over sandwiches in drawer reach in cooler at cook line. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 58F cold hold, cheddar cheese 60F cold hold less than 4 hours. Operator double panned with ice. Observed Stuffed oysters 58F cold hold and clams 58F cold hold more than 4 hours. Stop Sale Repeat Violation

High Priority - Toxic substance/chemical improperly stored near clean equipment. Educated operator on proper storage of chemicals. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in hand wash sink at cook line. Operator removed tongs. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line. Operator placed soap at hand wash sink. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sauce. Operator removed cup. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Educated operator on importance of fixing pipes. Note: Establishment has a work order in place to fix Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris underneath shelving in downstairs chemical dry storage room. Educated operator on routine cleaning. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw oysters stored underneath shelving in walk in cooler. Educated operator on importance of storing food off of floor. Operator placed boxes off of floor. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Operator removed labels. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen hot dogs thawing in standing water. Operator turned on cool running water. Corrective Action Taken

Basic - Water leaking from pipe underneath dishwasher area/building. Educated operator on the importance of fixing. Note: Establishment has a work order in process place to fix. Corrective Action Taken Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator fixed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed oyster 45F cold hold less than 4 hours . Operator turned down reach in cooler. Observed sour cream 48F old hold, and coleslaw 44F cold hold less than 4 hours . Operator double panned foods with ice. Observed chopped tomatoes 48F cold hold less than 4 hours. Operator placed lid on tomatoes. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. Corrected On-Site

Basic - AC vent in women's restroom soiled with accumulated dust.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on removing fish from packaging. Operator removed fish. Corrected On-Site Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Note: Establishment has a work order in place to fix overnight. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath shelving in liquor storage room and dry storage room.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in beer walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives. Corrected On-Site

Basic - Water leaking from pipe underneath dishwasher area/building. Note: Establishment has a work order in place to fix overnight. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat Cuban sandwiches. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chowder 131F hot hold less than 4 hours. Operator reheated chowder on stove to 165F Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored inside hand wash sink in dishwash area. Operator removed containers. Corrected On-Site

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

Intermediate - No soap provided at handwash sink at end of cook line. Operator placed soap at hand wash sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator fixed paper towels. Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on removing fish from packaging. Operator removed fish. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris in beer walk in cooler.

Basic - Ice buildup in reach-in freezer at kitchen entrance.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up item from floor not washing hands before working with food. Educated employee. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of precooked ribs at cook line. Operator switched containers. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cooking oil drainage machine. Operator removed machine. Corrected On-Site

Intermediate - No soap provided at handwash sink. Women's accessible bathroom hand wash sink.

Intermediate - Observed hot water shut off at employee handwash sink in main women's hand wash sink.

Basic - Accumulation of dead insects in control devices. Kitchen entrance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease substance. Cook line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from piping above downstairs beer walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving near clean food equipment. Educated operator on proper storage of employee belongings. Operator removed backpacks. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Dishwash area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife. Corrected On-Site Repeat Violation

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

Basic - Stored food not covered. Observed container of precooked pork and rice not covered in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in standing water. Operator turned on cool running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi mahi 51F cold hold, Swiss cheese 49F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice and put food grade bags of ice on top. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

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

Intermediate - No soap provided at handwash sink at end of bar nearest restrooms. Operator placed soap at hand wash sink. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink nearest ice machine.

Basic - Bowl or other container with no handle used to dispense blue cheese. Operator removed cup. Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having lids with straws. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coat and purses stored on shelving near food items. Operation removed employee belongings. Observed employee medicine stored with food. Operator removed medicine. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bags of clams stored on floor in walk in cooler. Operator placed clams on shelf. Corrected On-Site

Basic - In-use ice scoop stored on top of outside ice machine surface between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

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. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with ice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw fish stored over cooked chicken wings. Operator switched containers. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by food items. Operator removed chemical. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at end of cook line. Repeat Violation

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.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cutting board. Operator removed cutting board. Corrected On-Site Repeat Violation

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.

Intermediate - No soap provided at handwash sink. Hand wash sink in side prep station. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense chopped beets. Operator removed cup. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach on floor near trash container in dishwash area. Operator discarded roach. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen seafood thawing in standing water.

Basic - Water leaking from pipe underneath hand wash sinks at bar.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands before leaving inspection. Corrected On-Site

High Priority - Presence of insects. Observed dead bugs parts underneath handwash sink in dishwash area. Area cleaned. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked sausage. Sausage moved to different location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by food items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at end of cookline.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by plastic containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front oyster bar used as dump sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at front bar handwash sinksat 84°F (waited 3 minutes).

Basic - Bowl or other container with no handle used to dispense ginger. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at end of cookline.

Basic - Nonfood-contact surface soiled with dust. Ice machine filters.

Basic - Standing water in bottom of reach-in-cooler. Salad prep reach in cooler.

Basic - Water leaking from pipes underneath establishment above carport and in front above outdoor storage container. Operator has area blocked off and has called technician to fix. Repeat Violation

Observed sprinkler system underneath building leaking above outdoor storage container. For reporting purposes only.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored cooked ribs. Foods switched. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pulled pork date marked 08/22/21. Pork discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted peppers 45°F cold hold, chopped tomatoes 45°F cold hold, raw grouper 56°F cold hold, precooked ribs 56°F cold hold less than 4 hours.bags of ice put on top and reach in coolers turned down. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored near food items. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris. Can opener, microwave, and slicer blade guard Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to food prep sink and cookline. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Front oyster bar area. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense sauce. Walk in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris underneath shelving in downstairs dry storage chemical room.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Corrected On-Site

Basic - Stored food not covered. Walk in cooler. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water draining onto floor surface underneath handwash sink in dishwash area.

Basic - Water leaking from pipe underneath handwash sink at cookline and from pipes underneath building. Repeat Violation

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