BON ZOUTI RESTAURANT, LLC

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connection at mop sink outside rear entrance to kitchen.

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. Not available at time of inspection. Emailed bodily fluids clean up procedure to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in boiling broth. Inspector: 212F Operator: 205F

Basic - Food stored on floor. Cooking oil and plastic bottled beverages stored on floor in dry storage area.

Basic - Stored food not covered. Large bags of rice left open in dry storage. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In the restroom, the hot water is shut off. Owner restored hot water during the inspection. Corrected On-Site

Basic - Bathroom located inside establishment not self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Outside of microwave and shelf next to back door.

Basic - Employee eating in a food preparation in kitchen. Employee went to dining room. Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area. Operator removed. Corrected On-Site

Basic - Interior microwave has accumulation of black substance/grease/food debris on shelf next to back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. White reach in cooler - fresh shell eggs over fresh onions - operator moved eggs to lower shelf. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared over 24 hours not date marked.

Basic - Stored food not covered. Sauces and cooked meats in double door reach in cooler not covered.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 123F under prep table

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

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. Emailed poster. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and pork not date marked in glass door reach in cooler. Repeat Violation

Basic - Stored chicken and pork not covered in chest freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 58°F on kitchen counter for less than 1 hour. Cook placed back into refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Aprons and a hat stored in sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety cooked pork prepared onsite and held more than 24 hours not properly date marked in reach in freezer. Operator dated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator discarded. Corrected On-Site

Basic - Stored chicken and Turkey not covered in chest freezer. Operator wrapped. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat vegetables. Operator moved eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen . Operator provided.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Rice stored on floor in dry storage.

Basic - Time/temperature control for safety pork thawed in an improper manner , at room temperature in kitchen.

High Priority - Raw shell eggs stored over or with unwashed lettuce. Operator placed eggs on the bottom. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Beans stored on kitchen floor. Operator placed on shelf. Corrected On-Site

Basic - Stored cooked pork not covered in chest freezer. Operator covered. Corrected On-Site