CARMEL KITCHEN AND WINE BAR

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. 0 ppm chlorine - manager changed empty container - recheck 100 ppm chlorine Corrected On-Site

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 two days ago per manager in walk in cooler - manager date marked milk Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board in back kitchen food prep area

Intermediate - Handwash sink used for purposes other than handwashing. - spoons inside kitchen hand wash sink and cook line - spoons removed -reviewed with manager -hand wash sink is for washing hands only 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. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in food prep area

Basic - Waste line missing at soda gun holster at bar

Basic - Wiping cloth sanitizing solution stored on the floor at cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 52 F , feta cheese 54 F at cold holding unit at expo line - manager added ice to cold holding unit to reach sides of containers recheck 37 F feta cheese , 38F cut tomatoes Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 122F at steam table - manager reheated on stove - recheck 176 F Corrected On-Site

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 in double door cooler - manager voluntarily discarded Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Laurie B expired training 2/2022 - current CFM present

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can openers at expo line

Intermediate - Hand wash sink used for purposes other than hand washing. Employee filling pan with water at cook line - discussed proper use of hand wash sink for washing hands only

Intermediate - Spray bottle containing toxic substance not labeled at bar and outside wait station - manager labeled bottles Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food ( bag of beets, boxes of frying shortening ) stored on floor in kitchen - manager relocated food . Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee handled dirty dishes then washed hands in handwash sink with cold water. Discussed with manager about proper handwash procedures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatball in walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. In flour bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cook line. Operator removed drink. 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 handle in bread crumbs. Operator moved handle up. In-use tongs stored on equipment door handle between uses. At cook line. Cook removed tongs. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink.

Basic - Working containers of food removed from original container not identified by common name. Flour bin and sugar bin.