KONA BAY CAFE

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. Dishwasher (Chlorine 0ppm) Observed detergent and chlorine sanitizer cross connected. Operator set up dish machine properly. Rechecked, 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over diced tomatoes and fully cooked bacon at flip top cooler near cook line. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Serving baskets in hand wash sink in kitchen. Operator removed baskets. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red and black mold like substance on internal plastic guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack over toaster has an accumulation of dust.

High Priority - Container of medicine improperly stored. First aid kit with antiseptic and itch creams over dried beans in dry storage. Operator stored properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then picked up clean ladle to dip into diced ham. Educated employee on proper hand washing procedures. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon and shrimp over fully cooked bacon at 2 door flip top Raw beef over orange juice at 2 door stainless reach in cooler Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top: vegetable patties (53F - Cold Holding) Observed overstocked in shallow pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed in lower portion of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on counter by toaster: clarified butter (109F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2/9 at bar cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle no label at bar. Operator labeled glass cleaner. Corrected On-Site

High Priority - Cook washed hands with no soap, after breaking unpasteurized shell eggs and then engaged in loading fryer. Cook washed his hands with soap. Corrected On-Site

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

Basic - Bowl with no handle used to dispense blue berries. Cook replaced with a ladle. Corrected On-Site

Basic - Employee open water bottle on a food preparation table at cook line. Cook removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner shrimp in standing water, on shelf in kitchen. Cook placed shrimp under running water. Corrected On-Site

Basic - Water leaking from drain pipe on the floor at hand sink in kitchen.

High Priority - Employee washed hands with no soap, after walking into kitchen , putting gloves on and preparing food. Employee washed her hands. Corrected On-Site

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat cooked bacon in flip top cooler at the end of kitchen. Cook reversed. Corrected On-Site

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 was 1 hour ago. Cook time marked.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit needle not moving.

Basic - All Ceiling tiles missing in kitchen

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/ certified food manager arrived during inspection Wilbert T.Repeat Violation Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen 2 tanks not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed employee cell phon error above make table. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing eggs put on beard guard. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor at front counter - operator moved to shelf and inverted. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Reach in cooler - raw ground beef over case of mushrooms - operator moved mushrooms. Corrected On-Site

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. Operator stated they just changed product reviewed with operator time marking procedure - operator time marked. Corrected On-Site

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/ Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA certifications not originals for all employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the flat top grill cooked potatoes at 117°F Hot Holding operator states held under 2 hours - operator moved to stove for reheat. Recheck potatoes 168F Reheat. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in the kitchen, had plastic bags in side. Employee removed. Corrected On-Site

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/ at time of inspection 7 employees working - no certified manager on duty.

Intermediate - No soap provided at kitchen hand wash sink - operator provided soap. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler in front of the fryer station, employee cell phones and water bottle - operator removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing sausage no beard guard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked bacon at prep station. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 62°F at cook line for less than one hour. Ice had melted. Cook added fresh ice to the bin. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees in employee bathroom.

Basic - Raw chicken stored on floor in prep area. Cook moved on shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties stored over Mahi and grouper in 2 door reach in cooler next to steam table. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, in prep area stacked to high. Cook removed 50% and placed in bottom part of unit. Corrective Action Taken

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

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 - Nonfood-contact surface soiled with grease and food debris on the bottom of in reach in freezer in back room..

Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing area .