BIRDIE BISTRO

High Priority - Container of medicine improperly stored. Observed medicine bottle stored on top of the ice machine located at entrance of kitchen. Employee removed it. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef at walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves nor washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (69F -cold holding) left at room temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored at table located next to walk in cooler. Observed rice cooker soiled stored next ice machine at entrance of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink near entrance of kitchen used to dump ice. Repeat Violation

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived at mid inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsinks throughout kitchen. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat and cooked pasta held more than 24 hours not properly date marked at walk in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the time of the inspection observed hot water at 60F at handsinklocated at entrance of kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers stored at rack across 3 compartment sink not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation at table across cook line.

Basic - Dumpster overflowing garbage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored at walk in cooler not separated.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food with no hair restraint. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. Observed box with lemons not stored at least 6 inches off of the floor at walk in cooler. Observed box with merengue not stored at least 6 inches off of the floor stored below rack next to walk in cooler.

Basic - Hole in or other damage to wall. Observed wall in disrepair behind dishmachine.

Basic - Ice buildup at walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled stored at table located next to walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed burger thawing at 3 compartment sink with no running water. Instructed employee on proper method.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink located across from walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area by front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed container with sauce no label stored at rack across walk in cooler.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Warning