BAGATELLE RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 17 packages of fish no longer frozen and not removed from reduced oxygen package. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45 F - Cold Holding) inside the reach in cooler across from the stove. As per manager less than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (84 F - Hot Holding)on preparation table. As per employee hollandaise sauce was prepared around 9:00 AM.

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. Observed reach in cooler across the stove is not working properly. Thermometer was at 68 F.

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 17 packages of fish no longer frozen and not removed from reduced oxygen package. Stop sale was issued.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a blue cutting board no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting next to the 3 compartment sink.

Basic - In-use knife/knives stored in cracks between reach in cooler and preparation table. Manager removed it. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed missing both trays.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink in the kitchen. Manager placed sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed AC cover inside the walk in cooler soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage stored inside the reach in cooler. Manager removed it. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler by the hand wash sink.

Basic - Stored food not covered. Observed food inside reach in cooler and reach in freezer not covered.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at 3 compartment sink and at the fryer / stove area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled at the dry storage.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Multiple hose bibbs missing vacuum breakers with hoses attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back prep kitchen: can opener blade soiled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. Repeat Violation

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Back prep kitchen: clean pots stored on the floor by the three compartment sink. Corrected On-Site

Basic - Hole in or other damage to wall. Ware wash area.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen: 2 pairs of tongs on the oven door. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Back prep kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Back prep kitchen, nearby the three compartment sink Corrected On-Site Repeat Violation

Basic - Walk in coolers, walk in freezer, and reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black walls in the main kitchen ware wash area. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Nearby the mop sink. Corrected On-Site

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.

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

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 - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.

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

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Stored food not covered. Pasta walking cooler.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut watermelon (50F - Cold Holding); cut honey dew (52F - Cold Holding) at preparation cooler at front line. As per employee, less than 1 hour. Employee removed products from double container. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black stains at dessert area. Observed cutting boards at cook line with stains.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bar. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at cook line above storage shelves.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at 1 door preparation cooler at expo area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves near 3 compartment sink soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black substance at 3 compartment sink.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at som units at kitchen.

Basic - Food stored on floor. Under shelves cases In contact with floor.

Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. Establishment offers "fresh oj" on drink menu for mimosas. Establishment is utilizing bottled ocean spray juice per person in charge. Also bar menu states "fresh lemon juice" is offered in gin and tonic, is utilizing commercially bottled juice. Admin Complaint - From follow-up inspection 2023-06-15: No change during inspection, operator states is in process of making menu changes. Time Extended - From follow-up inspection 2023-06-16: Operator needs more time to change menus. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee came from outside and got gloves to start working with food without washing hands. Employee was coached about the procedure and washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above noodles and vegetables in the walk in cooler. Owner inverted them. Corrected On-Site

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. Information was provided. Corrected On-Site

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 commercially vacuum packaged fish ( mahi mahi ) under thawing process inside sealed vacuum package. Employee was instructed about open all the packages. Employee opened the sealed bags. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler used for desserts. Owner placed one thermometer inside the cooler immediately. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of reach in cooler located in front of the cook line by the meat cooler. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed shelving is rusted.

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 1 reach in freezer located at the outside hallway with: bread, fruit pulp, ice cream, fries and noodles. Observed 1 reach in cooler located at the outside hallway with bread. - From follow-up inspection 2022-05-18: Observed 1 reach in freezer located at the outside hallway with: bread, fruit pulp, ice cream, fries and noodles. Observed 1 reach in cooler located at the outside hallway with bread. These refrigeration units must be relocated to inside the restaurant, or plans must be submitted for approval for the expansion of enclosed food storage areas. Time Extended - From follow-up inspection 2022-07-26: no,plans are submitted and the refrigeration units are still located outside. Admin Complaint

Basic - - From initial inspection : Basic - Food stored outside. Observed 1 reach in freezer located at the outside hallway with: bread, fruit pulp, ice cream, fries and noodles. Observed 1 reach in cooler located at the outside hallway with bread, this area is not fully enclosed, informed operator that the food has to be stored in a fully enclosed area. Repeat Violation - From follow-up inspection 2022-05-18: Food stored outside. Observed 1 reach in freezer located at the outside hallway with: bread, fruit pulp, ice cream, fries and noodles. Observed 1 reach in cooler located at the outside hallway with bread, this area is not fully enclosed, informed operator that the food has to be stored in a fully enclosed area. Repeat Violation Damian the owner will relocated the reach in to the inside of the kitchen or submit plans to enclose the area outside food storage area Time Extended - From follow-up inspection 2022-07-26: At callback inspection the reach in refrigerator is still located outside . Reach refrigeration is holding bread and corn bread. Reach in freezer is located outside and is holding lobster and tuna. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50°F - Cold Holding); shrimp (50*°F - Cold Holding); cooked Brussels sprouts (50*°F - Cold Holding) All items are put on ice. In reach in cooler on cook line Walk in cooler Beef (46*°F - Cold Holding); Fish (44*°F - Cold Holding) Thermostat was adjusted by the owner. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Put in dish area for cleaning Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke it identified as raw on the menu

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cook line area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Large clean pots on ground under sink

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. Reach in cooler on cook line not cooling properly Protein Walk in cooler is not cooling properly

Basic - Food stored outside. 2 Reach in cooler units are outside.

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