BISSLI GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cucumber in refrigerator. Operator moved raw shell eggs to bottom. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked eggplant 52F at 3:40 to 52F at 3:55 (cooling since 3:00). At this current rate of cooling food will not reach 41F or below within 4 hrs. Operator place into fridge to quick chill. Observed in gray refrigerator cooked eggplant 78F at 3:40 to 77F at 3:55. At this current rate of cooling food will not reach 41F or below within 4 hrs. (cooling since 3:00). Corrective Action Taken** Corrective Action Taken

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in gray two door reach in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked pork in reach in freezer. Operator stored raw chicken properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over couscous in flip top cooler #2. Operator stored raw chicken properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2 ; macaroni salad (45F); . Per operator food was prepared last night. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2 ; macaroni salad (45F); . Per operator food was prepared last night. See stop sale.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed below reach in cooler #2 raw chicken over cooked chicken. Operator stored raw chicken properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #2 raw beef (46-48F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Operator placed raw beef below reach in cooler to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided paper towels. Corrected On-Site Repeat Violation

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

Basic - Ice scoop handle in contact with ice inside ice machine. Operator stored scoop properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinsing wiping cloth with gloved hands then proceed to handle clean utensils and engage in food preparation. Discussed with operator. Operator instructed employee to remove gloves wash hands and put on new gloves Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted dicer soiled

Intermediate - Handwash sink used for purposes other than handwashing. Ware washing hand wash sink used to rinse wiping cloths. Discussed with operator

Intermediate - No hot running water at three-compartment sink. Water of 82F provided. Operator reset water heater and temped water at 100F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener/can opener blade

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator reset water heater and temped water at 88F Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelet, watch while preparing food. Employees removed Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled towel to clean floor then proceed to put on gloves and handle food. Discussed with operator. Operator instructed employee to remove gloves and wash hands

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area/ ware washing hand wash sinks. Operator refilled Corrected On-Site

Basic - Accumulation of dead insects in control devices. Observed at uv light control device above kitchen door

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator set up sanitizer bucket and placed wiping cloths in sanitizer Corrected On-Site

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-11-06: No food handler certification provided; employees employed over 60 days Admin Complaint

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

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. A poster has been given to the operator.

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

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. A form has been given to the operator.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No Heimlich maneuver/choking sign posted. A copy has been given to the operator. Corrected On-Site