BLACKWATER BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked diced chicken 45f in lower make bar cooler # 3 (less than 4 hours per manager).

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Upon inspection, observed cut tomatoes 44f in walk-in cooler. Employee stated tomatoes were cut over 4 hours ago.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Upon inspection, observed cut tomatoes 44f in walk-in cooler. Employee stated tomatoes were cut over 4 hours ago. See stop sale.

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 - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection, observed raw pork sausage repackaged in storage bag stored on top of storage bags of risotto in walk-in freezer. Manager moved package of raw sausages to another in walk-in freezer during inspection. Corrected On-Site

Basic - Food stored on floor. Upon inspection, observed storage containers stored on floor in walk-in freezer. Manager moved containers to another location off of the floor during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler on make-line close to clean plates and dry toppings. Operator removed drink during inspection. A new drink was later in its place. Manager removed drink and placed it on an appropriate shelf. Observed another drink on dish machine that operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on line. Repeat Violation

Basic - Food stored on floor. Observed container of potatoes on floor in walk-in cooler. Operator placed potatoes on shelf during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler on cookline. Operator opened packages during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters for establishment.

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. Observed open gallon of milk with no date mark. Operator determined date opened was 1/11 and added date during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans observed wet nesting on shelf in dish room. Operator removed dishes to be re-washed. Corrective Action Taken