THE BRIDGE RESTAURANT

High Priority - Toxic substance/chemical improperly stored. Degreaser next to sauces. Operator moved 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 - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with debris Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled reach in cooler in salad station Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ground beef at room temperature in prep sink Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon kept in reach in cooler next tall in cooler in cook line. Kept for less than 4 hrs with temperature of 52F Inspector asked employee to place in reach in freezer. Rechecked 42F Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta opened a few days ago with no dateCorrected On-Site Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired for both chlorine and quad test strips.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee working in cook line with no beard guard. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in container over ice cream in stand up freezer by fryers Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Serve rinsed out Tea container in hand wash sink at bar

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu Menu item changed on menu at time of inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottles at server area, ware wash area and bar Corrected On-Site

Basic - Bathroom waste receptacle not constructed of easily cleanable material. For both unisex restrooms

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken kebabs stored over raw lamb. Raw chicken wings stored over fries on reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs over ready to eat sauce. Raw fish over ready to eat sauce. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee glass stored over wine cooler on bar area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bar tender wearing a bracelet . Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons kept on pastry station.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw calamari stored over ice cream on reach in freezer . Raw chicken stored over French fries in reach in freezer. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile out of place in front of back exit door. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on chest freezer by back exit door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over flat top have gross build up .

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Grease build up on wall behind flat top.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rigatoni Linguini

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rigatoni 48f cold holding 2 quarts Linguini 50f cold holding. 2 quarts

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Linguini 50f cold holding. Rigatoni 48f cold holding Operator discarded

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels Educated employee

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels only. Educated employee

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

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Frying oil Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Rigatoni Corrected On-Site

High Priority - Toxic substance/chemical improperly stored, spray bottles of sanitizer hanging over sodas Corrected On-Site

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days, employee states that the bags on mussels fresh in the shell arrive with tags and at the end of the day, he throws the tag away. Advised,operator that tags are to be maintained for 90 days and marked with the last day served, tags are to be kept in order.

Intermediate - Handwash sink used for purposes other than handwashing, dirty dishes stored in hand sink at front bar Corrected On-Site

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233, employees here longer than 60 days not trained, Armino Tello started when restaurant first opened, Pembe Sari, started when restaurant first opened. Advised operator on previous inspection conducted on 3/10/21 that employee training must be completed by next inspection Repeat Violation Admin Complaint

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

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

Basic - Cases of bottled water stored on the floor at entrance to kitchen

Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line Repeat Violation

Basic - Light not functioning over cooking equipment

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet towel used under cutting board. Corrected On-Site