BARTACO DR PHILLIPS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked shrimp (47F - Cold Holding); raw fish (46F - Cold Holding) Less than four hours Placed in reach in freezer for temperature recovery 20 minutes later Raw fish 39 Raw shrimp 38 Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line fried shallots (108F - Hot Holding) Less than four hours Advised time plan

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in prep kitchen

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish room

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Chef adressed Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server station Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. Muddler at the bar

High Priority - Presence of insects, rodents, or other pests. 2 flying insects at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from cooks line. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. To the left of managers office

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -spatulas on grill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding); heavy cream base (55F - Cold Holding) inside cold table at end of cookline, less than 1 hour per chef. Manager moved into cooler and Replaced with cold product. Advised to consider time as public health control for tabletop cooler station

Intermediate - Handwash sink removed from food preparation/bar area. Must be reinstalled in the same location where removed. -employees using designated hand sinks(reviewed inside establishment plans during inspection) as dump sinks. -employee restocked supplies to dump sinks in bar, advised to chef to have designated hand sink locations reviewed by plan review in Tallahassee if intentions are to eliminate approved locations of hand sinks. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -inside bulk salt Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -cases of whole pineapple delivered onto walk in cooler floor. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket on top of prep table next to corn Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on make table near rice holder.

Basic - Light not functioning. In hood system. Over walk in cooler.

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

High Priority - Dented/rusted cans present. See stop sale. 26 oz can of diced green Chiles. Operator discarded items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler for less than 4 hours. Returned items to walk in cooler for temperature recover. Baja slaw 47F Lettuce 48F Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple metal sheet pans in dish

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

Intermediate - Establishment not maintaining oyster tags for 90 days.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank in bar

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

Basic - Cove molding at floor/wall juncture broken/missing. Near dish under hand wash sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with clean utensils in back area.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects in bar area. Operator killed, cleaned and sanitized area. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs next to house made sauces. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine time. Missing out time for both stations with time marking. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 129F Corrected chicken soup 170F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Towels and silverware in sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dish, dry storage, and back door.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at rice station, 87F. Operator discarded water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in Walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Ammonia - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in under counter reach in cooler in the prep kitchen. - From follow-up inspection 2022-04-20: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Plantains,46 f,47 f cooling from last night.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender used bare hand to place a lemon in a drink not going through any other cooking process for food safety Cook touched sliced avocado with bare hand that was not going through any other cooking process for food safety Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in ice machine area

High Priority - Pesticide-emitting strip present in bar area next to single use items Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. plantains cooked (46-47°F) per operator more than 4 hours.

High Priority - Toxic substance/chemical improperly stored. Chemical wipes stored next to syrup in the bar Corrected On-Site

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

Intermediate - Employee training does not include food allergen awareness information.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Plantains covered while cooling from last night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head in kitchen soiled Rack are rusted that is used to press avocados. Ice bin soiled in bar area and 2 server areas

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with plan for time as a public health control.Butter. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with liquid chemical stored unlabeled on server line.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer and ice machine filters.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink service area and bar and Dishmachine area 95°-97°

Basic - Ceiling grate not covering vent in server area.

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.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting stored over 3 compartment sink

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on rusted holder located at service bar.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Green scoop handle touching corn. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Kitchen. Mallet stored in standing water in bar area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in freezer soiled. Rack soiled in dry storage area across from dish area Inside fryer cabinets in kitchen.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to chemicals in expo area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped onions and cilantro in walk in cooler. Corrected On-Site

Basic - Utensils in poor condition. Rusted brush in butter in kitchen Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.