TI BAMBOO CARIBBEAN RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching raw foods and put on gloves to imitate ready to eat foods. Educated employee on hand washing. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils standing in 81 F water with debris on cook line. Employee changed water and brought temperature up to 135. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly came in to kitchen thru rear door. Not landing.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No vomit or diarrhea procedure poster posted. Sent operator educational packet and with vomit and diarrhea poster with procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Intermediate - Handwash sink used for purposes other than handwashing. Thawing shrimp in hand sink in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table. Employee moved drink to another designated area. Employee drink on shelves in walk in cooler. Corrected On-Site

Basic - Food stored on floor. Jerk chicken bucket stored on the floor in the walk in cooler. Employee moved bucket to designated area. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.

Basic - Outer openings not protected with self-closing doors. Exterior door propped open during inspection. Employee closed door. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on front counter and cook line not in sanitizer bucket.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photograph provided for food handler certificate Warning - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2022 Warning - From follow-up inspection 2022-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Lloy Bryant was food manager on duty - From follow-up inspection 2022-04-11: Time Extended - From follow-up inspection 2022-06-07: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-04-11: Time Extended - From follow-up inspection 2022-06-07: Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken temped at 2:00pm at 71 °F. Employee stated that chicken was cooked at 7:30AM and has sat out covered with aluminum foil on table next to stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 52 °F. Employee relocated to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken temped at 2:00pm at 71 °F. Employee stated that chicken was cooked at 7:30AM and has sat out covered with aluminum foil on table next to stove.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen next to three compartment sink blocked with frozen chicken thawing. Employee relocated to walk in cooler. Corrected On-Site

Basic - Employee beverage container on shelf with food ingredients on shelf next to handwash sink. Employee relocated to designated area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on back prep table. Employee relocated to designated area at time of inspection. Corrected On-Site

Basic - Food stored on floor. Container of red beans stored on floor in walk in cooler. Employee relocated container of beans to shelf. Corrected On-Site

Basic - Hole in or other damage to wall. Wall tile at bottom of wall next to walk in cooler and back door broken, falling off wall.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. Employee moved to designated area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken still completely thawing in hand sink next to three compartment sink. Employee moved to walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung up to properly dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On back prep table next reach in freezer in corner opposite of walk in cooler. Employee relocated wiping cloth to sanitizer bucket. Corrected On-Site