BAHAMA BREEZE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice,pico and sliced cheese temping between 47F-51F.Per operator items were in pull out reach in cooler less than 2 hours. Operator moved to walk in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to go plates at bottom shelf of table at cooks line. Operator moved to empty table Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by swing door leading to dish wash area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener- corrected. Cutting board cookline, interior ice machine. Corrected On-Site

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.

Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler tables and drawers on cookline not holding temperature. Dish machine not sanitizing properly - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scooping rice . Corrected On-Site - From follow-up inspection 2024-12-06: Time Extended

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. Provided and completed with employees during inspection Corrected On-Site

Basic - Light not functioning. 1 light out from hood

Basic - Unclean building components, attachments or fixtures. Walk in cooler fan covers are dusty

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

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (49F - Cold Holding) less then 4 hours , operator rapid chill to bring down temperature to 41f- butter (65F - Cold Holding) operator decided to do time temperature control. Corrective Action Taken Repeat Violation

Intermediate - Microwave missing fan guard cover/splatter shield.

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Asparagus f from yesterday (44-46F - Cooling);

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ educated employee on properly wash hands for 20 sec Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink./ at 3 comp sink

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Asparagus f from yesterday (44-46F - Cooling);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (70F - Cold Holding) less then 4 hours m operator voluntary discarded product Corrected On-Site Repeat Violation

Intermediate - Microwave missing fan guard cover/splatter shield./ cook line Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./ breakfast menu Corrected On-Site

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

Basic - Floor area(s) covered with standing water./ in front of small ice machine Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler./ salad cooler cook line

Basic - Waste line cut it at soda gun holster./ bar area

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ cooked chicken (59F - Cold Holding)- shredded cheese (59F - Cold Holding) less then 4 hours , operator rapid chill to bring it down to 41f

Intermediate - Microwave missing fan guard cover/splatter shield./ cook line Repeat Violation

Basic - Floor area(s) covered with standing water./ dish machine area 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./ dish machine 0 ppm chlorine, operator must set up 3 comp sink to sanitize dishes .

High Priority - Spray hose at dish sink lower than flood rim of sink./ at 3 comp sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ butter (73 - Cold Holding) less then 4 hours operator rapid chill to bring it down to 41°

Intermediate - Handwash sink not accessible for employee use at all times./ trash can Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification./ EDWARD FERNANDEZ

Intermediate - Microwave missing fan guard cover/splatter shield./ cook line

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

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

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