BAHAMA BREEZE # 3059

High Priority - Raw animal food stored over or with produce. -walk-in cooler: raw shell eggs stored over plantains, operator relocated raw shell eggs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked plantains 49-50F, per operator less than 1 hour stored in short reach-in cooler, operator relocated plantains to walk-in cooler to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -multiple small white cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in rear prep area blocked by black cart, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -walk-in freezer floor -floor in dishwashing area near floor drain has an accumulation of black, mold-like substance Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with cooked chicken, operator removed Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwashing sink in bar area, operator installed waste receptacle Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored over chocolate dessert, operator relocated Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor tiles missing and/or in disrepair. -in dishwashing area, operator states repairs have scheduled Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris. -tops of fryers have a light accumulation of grease and food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall tiles underneath dishwashing area

Intermediate - Food-contact surface soiled with food debris. -soda gun nozzle in bar area

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -handwash sink next to ice machine, operator changed soap cartridge Corrected On-Site

Basic - Equipment in poor repair. -fry station reach-in cooler shelves coating peeling

Basic - In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off grill, employee relocated Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. -leaking pipe underneath sprayer sink -triple sink in prep area continuously leaking from faucets, operator states replacement parts have been ordered Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in ice machine area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above prep table, operator discarded Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -5 sets of tongs hanging off grill

Basic - Interior of microwave has accumulation grease/food debris.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. New cook, wearing gloves, touched his hair/side of his face, then continued to handle clean plates and ladle sauce on to plate. Addressed with manager, who directed employee to change his gloves and wash his hands Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150 ppm ppm quat corrected to 400 ppm quat. In the bar Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans, bottom prep table storage area. Repeat Violation

Basic - Equipment in poor repair. Large plastic containers cracked and broken. Not use for direct food contact per chef.

Basic - Food stored on floor. Bag in the soda on the floor between soda box shelving. Labeled delivered 3/12 Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior rim of reach in cooler Bain Marie, cookline, and dressing cooler, expo area

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employ in dish area

High Priority - Toxic substance/chemical improperly stored. -dish soap on top of Warewashing machine Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -storage containers in dish area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryers soiled -hand sink near ice machine soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -stainless steel pan on shelf in prep area

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -grill scraper stored above prep line Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - on speed rack in walk in cooler: raw beef over raw bacon and raw ribs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cream 44-45 F, dessert prep cooler, less than 1 hour - vegetable patty, 45F, low boy, less than 1 hour. Corrective action taken: product moved to cooler unit Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -spoon in handwash sink by ice machine Corrected On-Site

Basic - Certificate box frame soiled with dust. Corrected On-Site

Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris, residue or dust. - shelving, exterior of blender housing in bar

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Walk in cooler. Dates on rice 02/22/2023-02/24/2023.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill reduced oxygen packaged food. Rice walk in cooler.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line drawers. Corrected On-Site

Basic - Water softener salt stored on the floor.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, make line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar. 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.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls, dish wash area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Make line. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling racks soiled with food debris.

Basic - Open dumpster side door open. Corrected On-Site

Basic - Water softener salt (food) stored on the floor. Corrected On-Site

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Make line. Cutting boards replace with new one. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - prep cook wearing a watch Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Over clean wares, expedite area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. 200 ppm. Corrected On-Site