BAIRES GRILL

High Priority - Observed the following food temperatures greater than 41°F; sausage (64F - Cold Holding); raw beef (51F - Cold Holding) All foods were located on prep table in kitchen area. Chef moved to cooler.

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

Intermediate - Observed Handwash sink in prep not accessible for employee use at all times due plastic wrap being stored inside.

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

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

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

Basic - Observed case of water stored on floor in bar area and onions stored on floor in prep area. Repeat Violation

Basic - Observed raw chicken thawing in standing water in warewash area.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Sanitizer bucket stored on prep table in kitchen area next to food.

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

Intermediate - Handwash sink in bar not accessible for employee use at all times due to food strainer being stored inside

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/

Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

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

Basic - Observed bag of straws stored on floor in bar area.

Basic - Observed cases of water stored on floor in bar area.

Basic - Observed pans of bread stored stacked with the bottom of pan directly touching top of bread. Located in bar area.

Basic - Old labels stuck to food containers after cleaning.

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

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

High Priority - Observed Non-food grade paper/paper towel used as liner for various food containers. Repeat Violation

High Priority - Temperature control for safety of butter cold held at 67 degrees Fahrenheit. Butter was located on prep table.

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. Discussed and emailed form to operator. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler and walk in cooler gaskets torn. Repeat Violation

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining cut leafy greens.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food strainer stored in hand washing sink. Located in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in bar area being used as a dump sink.

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. Discussed and emailed form to operator.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor in bar area. Repeat Violation

Basic - Employee beverage container on a food preparation table next to food. Located in kitchen area. Chef removed. Corrected On-Site

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

Basic - Food stored on floor. Observed case of potatoes and bag of carrots being stored on floor in kitchen area.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area.

Basic - Observed cups in bar area dried with a cloth. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets being stored on floor in bar area.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a container of bread.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

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

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

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

Basic - Silverware dried with a towel/cloth.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing at room temperature.

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. Discussed and emailed form to operator. Corrective Action Taken

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/ Observed about 10 employees present and engaging in food preparation with no certified food manager present.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Required employee training provided by Responsible Vendors employee training program and operator unable to provide original certificate for employees trained. Observed all

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of sugar.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed white chest freezer door in disrepair and hanging off hinges.

Basic - Food stored on floor. Observed cases of oil being stored on floor in kitchen area and cases of sodas being stored on floor in bar area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located on prep shelf.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 78°F and located on prep table. As per chef eggs had only been out for about an hour. Chef moved to reach in cooler. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Hood system vents soiled with accumulated dust.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a pan on burger buns.

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

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Chicken was located on prep shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink to fill pot with water for cooking.

Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup with no handle to dispense rice.

Basic - Ceiling tile missing. Throughout kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and ceiling tiles soiled with accumulated dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various employee bags being stored on prep table above prep table.

Basic - Floor area(s) covered with standing water. Located in kitchen area.

Basic - Food stored on floor. Observed case of beef and bucket of sauce being stored on floor in walk in cooler. Chef moved to shelf. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket being stored on floor. Located in front of stove and reach in cooler.

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment and utensils not sanitized after being washed and rinsed. Advised manager and she instructed employee to setup sanitizer and rewash dishes. Warning - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of raw beef. Located in walk in cooler. Warning - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : 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/ Observed about 8 employees engaging in food preparation and no certified manager present at time of inspection. Warning - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 kitchen remodeled. Wall in kitchen area removed, Hand washing sink prep table and coolers relocated. Warning - From follow-up inspection 2022-04-06: Observed kitchen remodeled. Wall in kitchen area removed, Hand washing sink prep table and coolers relocated. Warning As per operator he provided plans to plan review and provided emails. Called plan review and they were able to locate plans but has not been profiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Observed cloth lining a tray of bread. Chef removed. Corrected On-Site Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and phone being stored on prep shelf in kitchen area. Chef removed. Corrected On-Site Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not sanitized after being washed and rinsed. Equipment and utensils not sanitized after being washed and rinsed. Advised manager and she instructed employee to setup sanitizer and rewash dishes. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Located in kitchen area. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed cases of sodas being stored on floor in bar area and container of flour being stored on floor in kitchen area. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 53F. Chef discarded. Corrected On-Site Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed various meats thawing in a bucket of standing water. Warning - From follow-up inspection 2022-04-06: Time Extended