BITTON BISTRO CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52F put into refrigerator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche in stand up cold hold unit .

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. Michele exp 10/25

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

High Priority - Raw salmonstored over/not properly separated from ready-to-eat food , sliced poultry and ham in lift lid unit Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quiche (57*F - Cold Holding) as per owner the quiche was out for service earlier and was recently put away. Butter pats 65 F, butter was refrigerated to rapid cool

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of quiche not date marked in stand up cold holding units quiche was dated during inspection Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Holding quiche and shell eggs

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche not date marked

Basic - Open dumpster lid.

Basic - Plastic water bottles stored on floor.

High Priority - Raw animal , fish food stored over/not properly separated from ready-to-eat food , sliced turkey

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs sitting out on counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche not date marked.

Intermediate - Slicer blade is soiled with food debris. Lid on reach in cooler is soiled with food debris

Basic - Cutting board has cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled .

Basic - Open dumpster lid.

Basic - Plastic bottles of water stored on floor.

High Priority - Raw shell eggs stored over ready-to-eat dressings in reach in cooler under slicer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 72Fbutter was put into refrigerator Corrective Action Taken

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

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety Quiche prepared onsite and held more than 24 hours not properly date marked.

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Open dumpster lid.

Basic - Plastic bottles of water are stored on floor in dry storage . Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Water pitcher holding ice and water under the paper towels dispenser at handwash sink

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

High Priority - Raw shell eggs stored over ready-to-eat food ,quiche, In stand up coolers

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Open dumpster lid. Repeat Violation

Basic - Plastic bottles of water stored on floor in storage room

Basic - Water pitcher and single service cups stored next to handwash sink exposed to splash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 72F sitting out .as per operator small container of butter taken out in the morning for softening for customers during breakfast . Less than 4 hours

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

Basic - Bowl or other container with no handle used to dispense food. Broken handle on flour scoop

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Corrective Action Taken

Basic - Open dumpster lid. Repeat Violation

Basic - Water pitcher and cups stored next to handwash/food preparation sink exposed to splash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over bagged lettuce

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in front of handwash sink. Spray bottle in handwash sink Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche not date marked Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room .

Basic - Open dumpster lid. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over turkey in Tracy in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of water pitchers around handwash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cold holding Quiche in reach in cooler is not date marked Repeat Violation

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

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

Basic - Open dumpster lid.

Basic - Uncovered drink water pitchers are stored next to handwash and under paper towel dispenser stored in a location that is exposed to splash/dust. Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche not date marked - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2021-12-16: Dumpster lid is open. Time Extended