BIMINI TWIST

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties not in commercial packaging over fish at walk in freezer. Operator stored properly. Corrected On-Site

Intermediate - At cookline- Clams/mussels tag removed from original container prior to container being emptied.

Basic - No handwashing sign provided at a hand sink used by food employees- by cookline handwash sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave in salad station area lightly soiled

Intermediate - Handwash sink used for purposes other than handwashing. -evidence of handwash sink in bar area used as dump sink, contained food debris , operator cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sinks in bar area, operator restocked paper towel Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna in walk-in cooler, operator had employee remove from packaging Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee apron stored on shelf above clean food containers Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -square plastic containers on dish drying rack, operator reorganized Corrected On-Site

Basic - Floor in disrepair. -cookline floor

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of microwave in salad station area lightly soiled -handwash sinks and paper towel dispensers soiled -tops of fryers have an accumulation of grease and food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in cookline area have an accumulation of grease -walls behind dish machine have an accumulation of black, mold-like substance

Basic - Water leaking from pipe behind ice machine.

Marked exit/path to marked exit blocked. For reporting purposes only. -exit path of rear door blocked by fryer filter machine and prep table

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored above raw pork in cook line drawers. Operator reorganized Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango salsa containing diced tomatoes date marked 8-4. Operator discarded. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango salsa containing tomatoes date marked 8-4. Operator discarded

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed process with operatorRepeat Violation Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags on shelf with clean wares. Operator had employees remove Corrected On-Site

Basic - Walk-in cooler shelves have accumulation of soil residues. Discussed with operator

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish wash area. Warning - From follow-up inspection 2022-05-20: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 45°, half and half 47°, Swiss cheese 45°, creamy garlic 47°, blue cheese sauce 47° in walk in cooler being held less than four hours . Per chef door was opened that's made temperature high. Chef opened inside walk in freezer door. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to chef Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...employee opened packages. Corrected On-Site

Basic - Ice scoop handle in contact with ice at server station. Employee moved. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw oysters stored above several cases of unwashed lettuce inside walk-in cooler #2. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside walk-in cooler #2 by dishwasher area .bread pudding (48°F - Cold Holding); homemade blue cheese dressing (48°F - Cold Holding); cheese (48°F - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator iced down products and moved items to walk-in cooler #1. Operator called for service. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Reach-in cooler interior have accumulation of soil residues on cook line.