BAIRES GRILL

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the walk-in cooler. The cook moved the beef. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager had it cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a large plastic container on top of the hand washing sink by the ice machine. The manager removed it. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid not labeled at the bar. The manager had it labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

Basic - Food stored on floor. Observed large plastic containers with cooking oil on the floor in the dry storage room.

Basic - Ice bucket not stored inverted between uses. Observed at the bar. The bartender inverted it. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two ice cream scoopers in water with a temperature of 76°F. The cook poured out the water. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the back of the kitchen in the corner.

Intermediate - No soap provided at handwash sink. Observed at the back of the kitchen in the corner.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed the dish machine at the bar at chlorine 0.00 ppms. The manager instructed the bar tenders to use the machine in the kitchen and called for service.

Basic - Ceiling tile missing. Observed in the back of the kitchen. Repeat Violation

Basic - Ice bucket stored not inverted between uses. The manager inverted it. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. The manager removed it. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the back of the kitchen in the corner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler gasket soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled through out the kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw breaded chicken over fruit in the walk-in cooler. The chef moved the chicken to the bottom shelf. Corrected On-Site

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

Basic - Ceiling tile missing. Observed in the back of the kitchen.

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

Basic - Ice bucket stored not inverted between uses. Observed at the bar. The manager inverted it. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a Gatorade in a reach in cooler at the cook line. The chef removed it. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle with a yellow liquid not labeled. The chef labeled it. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Observed 10 packages of tuna at an internal temperature of 35°F still in the vacuum in the walk-in cooler. The cook cut the corners of the vacuum packages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on top of the reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at the cook line.

Basic - Exterior doors has a gap in the middle of the two doors that opens to the outside.

Basic - Food stored on floor. Observed 4 large plastic containers with cooking oil on the floor in the dry storage room. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.

Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs on the oven door. The cook moved the tons. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The cook removed the towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over heavy cream in the walk-in cooler. The chef moved the chicken to the bottom shelf. Corrected On-Site 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. Form provided. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef took it wash. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a lot of items stacked on top of the handwashing sink next to the mop sink. The cook removed everything. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a hose connected at the hand washing sink at the ware washing area. The chef removed the hose. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Form provided. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed it. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. The manager printed and displayed it during the inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty bottle of water on top of a reach in cooler. The chef discarded the bottle. Corrected On-Site

Basic - Food stored on floor. Observed 4 large plastic containers of cooking oil on the floor in the storage room. The chef put the oil on a shelf. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the bar. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several large containers with different foods not labeled by the storage room. The chef labeled the containers. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef over fish in the reach in cooler at the cook line. The cook moved the items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to a hand washing sink valve.

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle with a yellow liquid. The manager labeled it. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter next to the ice machine not dated. The manager dated it. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn.

Basic - Food stored on floor. Observed a pan with potatoes and chicken on the walk-in cooler floor. The manager moved the items. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. The bar tender moved the bucket. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook moved it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in a water temperature of 80°F. The cook poured it out. Corrected On-Site

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

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 Manager procedures for employees to follow in response to a vomiting or diarrheal event cleanup.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by storage shelf located towards back kitchen area. Observed a hose attached to faucet head located at handwash sink next to three compartment sink at kitchen area. Manager removed hose attachment. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at the time of inspection for kitchen dish machine.

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. Emailed Manager employee reporting agreement form.

Basic - Bowl or other container with no handle used to dispense food located in a container of flour, stored on shelving at kitchen area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor behind bar counter.

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions on kitchen floor, across from mop sink at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top exterior of kitchen dish machine soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of bread crumbs/Panko and flour not labeled or identified, located on shelving at kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "beef carpaccio" offered on menu, not identified with an asterisk, as containing raw food ingredient.

Intermediate - No plan review submitted and approved - new equipment added, revised plans not submitted. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed several reach in coolers added at back kitchen prep area, that were not observed on previous plans submitted by the previous owner. Provide previous plans to operator regarding the addition of reach in coolers. Plans should be submitted to Dhr.planreview@myfloridalicense.com, under file# 322043.