CASIMIR BISTRO

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. See stop sale. Butter Warning

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

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/ Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - mussel tags not marked with last date served. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). set up Triple Sink (Quaternary 200ppm). Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) butter packets (54F - Cold Holding). Operator states butter removed from unit less than Four hours. Not prepped or portioned. TPHC discussed with operator. Document sent. Butter packets placed on time control. Corrective Action Taken Warning

Intermediate - Establishment not maintaining mussel tags for 90 days. No tags on site. Warning

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

Basic - Stored food not covered. Bread crumbs flour salt in dry storage Warning

Basic - Working containers of food removed from original container not identified by common name. Salt and flour in dry storage Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, soup (55-65F - Cooling). Items stored in cooler overnight. Items discarded. See Stop Sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, soup (55-65F - Cooling). Items stored in cooler overnight. Items discarded. See Stop Sale At walk in cooler, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, chicken (47-51F - Cold Holding); potato gratin (47-51F - Cold Holding); beef (47-51F - Cold Holding); veal (47-51F - Cold Holding); duck (47-51F - Cold Holding); escargot (47-51F - Cold Holding); brown sauce (47-51F - Cold Holding); butter (47-51F - Cold Holding); cream (47-51F - Cold Holding); cheese (47-51F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, chicken (47-51F - Cold Holding); potato gratin (47-51F - Cold Holding); beef (47-51F - Cold Holding); veal (47-51F - Cold Holding); duck (47-51F - Cold Holding); escargot (47-51F - Cold Holding); brown sauce (47-51F - Cold Holding); butter (47-51F - Cold Holding); cream (47-51F - Cold Holding); cheese (47-51F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At expo station. Bottle labeled Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, smoked salmon stored over cheese. Smoked salmon moved to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At reach in cooler, quiche, tuna, heavy cream, butter, cream cheese, egg whites (48-52°F - Cold Holding). Items stored in cooler longer than 4 hours. Items discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, quiche, tuna, heavy cream, butter, cream cheese, egg whites (48-52°F - Cold Holding). Items stored in cooler longer than 4 hours. Items discarded. See Stop Sale At cookline #1, salmon burger (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); pooled eggs (48°F - Cold Holding); heavy cream (48°F - Cold Holding). Items in cooler less than 4 hours. Items moved to walk in cooler to chill and cold hold At wait station, butter portions (60°F - Cold Holding). Ice added to container to chill and cold hold. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hws at front line to clean bread knife

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. At chemical room, bottle containing a blue liquid no labeled

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area storage rack