THE BRIDGE CAFE

High Priority - Non-food grade paper/paper towel used as liner for food container...guacamole covered by paper towel . Operator removed paper towel. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Ham 63F, corn beef 49F, American cheese 40F, Swiss cheese 51F , chicken salad , roasted pepper 49F in flip top both reach in cooler . Operator stated that food being about 15 minutes to cleaning coolers . Operator removed food to reach in freezer to cooling fast . ** Corrective Action Taken Repeat Violation Warning

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. Single serve butter 72F in reach in cooler at expo line , food being room temperature to serve customers . Butter being held less than 4 hours . Operator discarded food. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon needs identification. Repeat Violation

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.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The hose and the detergent hose were switched. The hoses were corrected. 100ppm Chlorine Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The smoked salmon was not indicated on the menu. The operator marked on the menus. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. On the storage rack, in the bucket of flour, a quart container was stored inside and used to dispense the product. The item was removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the cook top range, a container of 71F water with utensils stored in it. The utensils were removed and cleaned. The container was removed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Lowboy ; sour cream (48F - Cold Holding). Operator left out and move to other refrigerator. Corrective Action Taken

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. I emailed operator form.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Warning - From follow-up inspection 2024-04-02: Kit not provided. Time Extended