BLISS COOKHOUSE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggshells then changed gloves no handwash. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. Warning

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

Intermediate - Handwash sink in disrepair food preparation/dishwashing area. Must be in operable condition by following inspection. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Operator moved trash can. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach unlabeled by dish machine. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler by dry storage has build up of residue. Repeat Violation Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing area and dry storage acoustic tiles. To smooth and easily cleanable. Warning

Basic - Ceiling tile missing. Ceiling tiles missing throughout kitchen Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over sauces across from ice machine in waitstation. Operator disposed of drink, Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above sauces across from ice machine. Operator moved phone Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Gasket of reach in cooler in kitchen handing off door. Reach in coolers requires use by dry storage in disrepair. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle on stovetop. Operator moved tongs to proper area. Corrected On-Site Repeat Violation Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler next to dry storage has shelves that are rusted. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone then touched spatula and began cooking. Discussed with cook who stopped, washed his hands, then began working again. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in cookline: shell eggs (66F - Cold Holding) In two door reach in cooler by back door: pork (49F - Cold Holding); chicken (56F - Cold Holding); turkey (44F - Cold Holding); cooked potatoes (46F - Cold Holding); ground beef (45F - Cold Holding); butter (45F - Cold Holding); ribs (51F - Cold Holding); ham (47F - Cold Holding); cut lettuce (58F - Cold Holding); ground beef (53F - Cold Holding); whip cream homemade (51F - Cold Holding); hashbrowns (49F - Cold Holding); ravioli cheese and spinach (47F - Cold Holding); sliced cheese (51F - Cold Holding); beef empanada filling (48F - Cold Holding); heavy whipping cream (52F - Cold Holding) Cook states no temperatures were taken today and all good was prepared on Sunday. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Empty sour cream tub sitting in handwash sink. Inspector moved to wash hands. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink in the server area and handwash sink next to the dish machine. Operator refilled both. 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. Hashbrowns, ham, rice with no date mark. Cook states it was all prepared Sunday. Date marks were then put on food items. Corrected On-Site

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. Jorge, Maria, and Kimberly expired 4/8/2024. Kimberly states she has taken hers recently but does not have proof at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. Warning - From follow-up inspection 2024-12-12: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour Cream (46F - Cold Holding); butter (46F - Cold Holding)see stop sale. deli beef (44F - Cold Holding); ham (44F - Cold Holding); cook took internal temperatures inside the reach in this morning on arrival and food was at proper temperature of 41F or below. There were items that were cooked and placed in unit hot less than 4 hours ago. Cook moved foods to an alternative refrigeration unit until it can be confirmed that the unit is working properly. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs in eggs Benedict not identified on menu as possibly containing raw ingredients. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook removed drink from prep table. Corrected On-Site Warning

Basic - Food stored on floor. Bag of onions stored on the floor.Discussed with operator the need to store all food a minimum off 6" off the floor Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Beef 45F cold hold, operators placed in freezer for quick cool Corrective Action Taken Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. each in cooler in rear of kitchen- rib-eye 47F cold hold, ground beef 46F cold hold, ricotta cheese 46F cold. Raw chicken 48F cold hold Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in rear of kitchen- rib-eye 47F cold hold, ground beef 46F cold hold, ricotta cheese 46F cold. Raw chicken 48F cold hold. Reach in cooler is a 2 door refrigerator. The doors are having issues with popping open and not sealing when the doors are closed. It could not be determined how long the foods were in the danger zone.Stop Sale issued. Reach in behind front counter- milk 47F cold hold. Milk moved to an alternative cooler for quick cool. Warning

High Priority - Toxic substance/chemical improperly stored. Hand soap stored on drain board, operator moved hand soap to gain compliance. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has an accumulation of dry food debris Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can near dish machine Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf in dry storage. Operator relocated the purse Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance observed on the white guard inside ice machine behind front counter. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen not labeled. Discussed the importance of labeling squeeze bottles once removed from its original container. Warning