BLACKFIN BISTRO

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef burgers stored over green beans inside reach in cooler in kitchen. Operator properly relocated products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chopped garlic inside flip top portion of reach in cooler in kitchen area. Operator properly relocated products. 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 blanched fries (70F - Hot Holding) across from fryer. Operator placed product inside reach in freezer for rapid cooling. Operator opting to use time as public health control for blanched fries moving forward.

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. Provided operator form via email. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area.

Basic - No Heimlich maneuver/choking sign posted. Provided operator via email. Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler in kitchen area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dish area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fish inside reach in cooler.

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. Provided to operator via email.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above mashed potatoes inside reach in cooler. Employee inverted the products . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the bar station.

Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair at the dessert area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in cooler gaskets for desserts.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna tartare not identified as raw item on Menu.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of cook line. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed inside kitchen. Operator removed bucket from floor. Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-06-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-06-26: No training available. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line. - From follow-up inspection 2024-06-26: Still observed. Time Extended

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Drain cover(s) missing underneath sinks at front bar area

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

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

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of honey with no label

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw yellowfin tuna (52* - Cold Holding); Fish (48F - Cold Holding); Beef (55F - Cold Holding); octopus (51F - Cold Holding); Pork (55F - Cold Holding); conch (52*F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw yellowfin tuna (52* - Cold Holding); Fish (48F - Cold Holding) raw yellowfin tuna (52 - Cold Holding); Fish (48F - Cold Holding); Beef (55F - Cold Holding); octopus (51F - Cold Holding); Pork (55F - Cold Holding); conch (52*F - Cold Holding)

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.Gustavo Contreras 8/10/22, Mike castellano 8/10/22

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold holding drawers under grill are minor cold holding at 41F or below . Technician is on site at time of inspection to repair refrigeration drawers. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris.

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

Basic - No handwashing sign provided at bar hand sink used by food employees. Also in bathroom used by employees

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

Basic - Ripped/worn tin foil used as shelf cover.in dish area

Basic - Unclean building components, attachments or fixtures. Hood system is soiled with grease

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Information was provided. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test when using this sanitizer for the buckets.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding underneath the mop sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Observed cracks on the wall , all above the side exit.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed quat sanitizer solution on the floor. Employee moved it to a shelf. 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 Dishwasher (Chlorine 0ppm), advised operator to use the 3 compartment sink to sanitize.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and fish in the drawer cooler in the kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked potatoes (67 - Cold Holding) stored at room temperature in the kitchen area, operator placed food inside the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (127 - Hot Holding)at the steam table as per operator less than 1 hour, operator reheated food. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Selvin Cardona with no certificate.

Basic - Food stored on floor. Observed raw fries stored on the kitchen floor. Corrected On-Site

Basic - Hole in or other damage to wall located by the fryer.

Basic - In-use tongs stored on the oven door handle between uses. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Observed a not in use reach in cooler located at the back area by the ice machine.