BAHAMA BREEZE #3060

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer station make line: pico de gallo (48F - Cold Holding); shredded cheddar jack (49F - Cold Holding); sour cream (50F - Cold Holding); sour cream and diced tomato sauce (51F - Cold Holding); shredded cheddar (52F - Cold Holding). Unit was turned off. Manager turned top unit on and placed product in walk in cooler. All product was voluntarily discarded, and ambient temperature of rail went down to 43f. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Training not available for several employees on training roster. Showing overdue in system, manager stated some employees are still active in system but rarely work in store

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. Training not available for several employees on training roster. Showing overdue in system, manager stated some employees are still active in system but rarely work in store

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser on cook line hand sink. Manager adjusted placement of soap and it started dispensing properly 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. Operator had packs of ROP tuna, salmon, snapper and mahi in process of thawing in walk-in cooler in reduce oxygen environment. Manager got all packs of fish removed from packages Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked plastic Camaros in dish area with water

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm, manager remade and tested at 200ppm Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with management employee washed hands. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Ahi tuna 10 pieces not removed from original packaging. During thawing process management tossed.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then grabbed clean plate for customer service order. Management discussed with employee washed hands.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade employee cleaned at time of inspection Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink by meat slicer back kitchen tested at 73 f ran over two minutes

Basic - Cutting board has cut marks and is no longer cleanable. White board on service expo line management removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Small amounts black soil in woman's bathroom.

Basic - Wiping cloth sanitizing solution stored on the floor. Employee double bucketed Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning brush in prep sink 2 Manager removed brush Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink 4 Manager replaced paper towels Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream base sauce in walk-in cooler. manager had product date marked. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. White cutting board. manager discarded Corrected On-Site

Basic - Single-service articles improperly stored. Tin foil Catering pans on stock shelf. manager inverted pans Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Employee pull it a 2 bucket system Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly observed near ice machine on cook line. Not landing on any food contact surfaces

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line soiled with food debris Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Accumulation of 30 dead and trapped flies in 3 light controlled fly catching devices in kitchen. Manager removed dead and trapped flies. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vent on ceiling above dish area soiled with dust Manager on duty wiped vent clean 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. -Tuna thawing in walk-in cooler not removed from vacuum sealed packaging. Employee scored packaging. Corrected On-Site

Basic - Cutting boards on reach-in coolers on cook line have cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage stored next to clean plates on cook line. Manager on duty removed and properly stored beverage Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. -Cook on line preparing food with no hair restraint Cook put on a hat Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic hotel pans above three compartment sink behind cook line stacked while still wet

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Cook removed tongs and properly stored Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Scoop used for rice handle resting in food Manager on duty properly stored scoop Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -Old labels present on plastic hotel pans on drying rack behind cook line next to three compartment sink. Employee removed labels. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -Togo boxes above cook line not inverted for protection. Manager inverted. Corrected On-Site

Basic - Stored food not covered. -Coconut flakes on dry storage behind cook line not cover for protection Manager on duty covered items Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Container of salt and pepper not labeled Manager on duty labeled container Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior on line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink area blocked by trash can. Employee removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour. Manager removed bowl. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black bean burger 46F on cook line. Manager moved to different cooler to chill. Recheck 43F. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 73F in bathrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle above prep table. Manager removed. Corrected On-Site

Basic - Floor drains soiled/has accumulation of debris.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside cold drawers and microwave, operator had employee clean them out during my inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator changed them out 100 ppm to 200 ppm Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump timer.