GULF BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heat treated sauce (49F - Cold Holding)on prep table, moved to cooler, discussed proper handling of preheated sauces Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by cart, removed Corrected On-Site Repeat Violation

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. No proof of training for one employee

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, operator set up triple sink, chlorine 100ppm Corrective Action Taken

Basic - Ice buildup in reach-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck over mushrooms in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (66F - Cold Holding) on cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by cart with mixer, moved Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen propped open

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over duck fat in reach in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (53F - Cold Holding), operator adjusted temp. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. On cook line, blocked by cart with mixer, removed Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Escargot prepared 7/17, date added Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Clean pans on cardboard lined shelves next to stove

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle in cut vegetables, removed 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. Goat cheese.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White fridge in back.

High Priority - Container of Dermoplast and alcohol stored above microwave in kitchen area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over vegetables in white refrigerator -Raw seafood over vegetables in reach in freezer -raw salmon over green onions on white refrigerator Discussed proper hierarchy with operator during time of inspection.

High Priority - Toxic substance/chemical improperly stored. -chlorox wipes above coffee milk and sugar Operator moved wipes during time of inspection. 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. -escargot 6/28/22 Operator date marked during inspection Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line

Basic - Ice buildup in reach-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line have accumulation of grease Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -black refrigerator in storage shed

Basic - Working containers of food removed from original container not identified by common name. -container with flour in kitchen Operator labeled during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and raw lamb stored over whipping cream and potato cream in reach-in cooler.

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificate missing year on trained date. Operator stated that it was trained on 2021 and corrected certificate at time of inspection. Corrected On-Site

Basic - Food stored outside. Observed 2 containers of hot cooking oil cooling at outside unenclosed porch. Operator moved into kitchen at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and ovens on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sinks at front counter and kitchen.