OVER THE BRIDGE CAFE

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Operator not sanitizing cook line countertops.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cook line hand washing sink blocked by trash can. Operator relocated. Corrective Action Taken Repeat Violation

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 - Two cook line employees with no hair restraint while engaging in food preparation. Operator provided hats. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish, both Salmon and Mahi Mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from vacuum seal. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or OVER/NEXT to clean equipment/utensils. Operator relocated to bottom shelf and isolated. Corrective Action Taken

Basic - Equipment in poor repair. Observed torn and broken gaskets on the cook line low boy cooler.

Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to shelves. Corrective Action Taken

Basic - Soiled dry wiping cloth in use. Operator set up sanitizer buckets for the line cooks. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes.

High Priority - Employee washed hands with cold water. The only hand wash sink in established doesn't have hot water working.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (97-100F - Hot Holding). Operator placed in oven.

Intermediate - Handwash sink not accessible for employee use at all times. Observe metal container in hand wash sink by dishwasher.

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 paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand wash sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. I printed consumer advisory and operator posted. 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at hand wash sink at dishwasher.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored on top of cooked chorizo in reach in cooler on cook line. Both items in unopened original packaging. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at ware washing area blocked by heavy garbage receptacle. Operator moved Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled dust. Observed at ceiling mounted ac unit outside of rest room

Basic - Ice buildup in reach-in freezer. Observed at chest freezer on cook line

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Discussed proper storage with operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onion 10:05 (110°F - Cooling); cooked onion 10:35 (101°F - Cooling). Cooked onion being cooked at room temperature. Based on current cooling rate item will not reach 70°F within 2 hours. Provided proper cooling hand out to operator

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/

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets on cook line coolers

Basic - Standing water in bottom of reach-in-cooler. Observed in 2 door tall stainless on cook line

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2021-09-16: Next unannounced Time Extended