SAGES WEST BAY BISTRO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50f, pizza sauce 48f, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50f, pizza sauce 48f, items discarded.

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.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near expo area. Operator placed items in reach-in freezer. a. coleslaw (54F - Cold Holding); b. sliced tomatoes (54F - Cold Holding); c. potato salad (51F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in ware washing. Operator removed bucket. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease buildup. Gaskets on reach-in cooler doors next to gas stove are soiled.

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Interior of ice machine in front bar area shows mold like substance inside the machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has cut marks.

Basic - Dead roaches on premises. 1 dead roach in server area on floor underneath the expo window between two pieces of furniture. Operator cleaned and sanitized the area. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Floor underneath the dish machine is in disrepair.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in kitchen on prep table just inside the expo window.

Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen located above the mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in the kitchen above the stove shows accumulation of debris and grease.

Basic - Open dumpster lid.

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. Heavy whipping cream opened 5-5 no date mark. Employee dated cream. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris, slicer guard soiled with food debris, cutting boards stained.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink. Employee removed sanitizer bucket. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna made 5-5 no date mark. Employee dated lasagna. 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. Handle touching sugar in bulk bin. Employee removed scoop. 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. Deli turkey. 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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna. Corrected On-Site

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.