1928 BISTRO 2

Basic - Single-service articles not stored inverted or protected from contamination. To go lids on containers stored food contact surface upwards on rack over steam wells in kitchen.

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. Employee at front counter adjusting glasses with gloved hands then continued to make drinks and handle clean equipment without changing gloves or washing hands Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (50F - Cold Holding) sitting over fill line in top section of flip top reach in cooler in kitchen, per employee lid has been consistently open for less then a couple of hours, lid closed. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager cooked onions by steam wells in prep area of kitchen get discarded every few hours, but they are not on written procedures, onions added to written procedures. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in triple sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed bell peppers stored over containers of cooked ground beef in standing reach in cooler in kitchen. Repeat Violation

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 raw shell eggs with gloved hands then began to handle clean plates and utensils without changing gloves and washing hands first.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw shell eggs on time control, but eggs are not on written procedures, manager corrected during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on rack by mop sink, manager corrected during inspection. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Open container of sugar next to hand wash station at front counter, cover placed on sugar Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go trays in kitchen, manager corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of romaine stored over washed cucumbers and heads of romaine in reach in cooler by register at front counter.

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer. Warning - From follow-up inspection 2024-05-06: Operator needed further calcification what needed to be marked for the menus, inspector told operator what needs to be identified on menu, per manager they can have menu fixed in a couple of weeks. Time Extended - From follow-up inspection 2024-06-06: No change Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of the flip top reach in cooler. Employee relocated the beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.

Basic - Equipment in poor repair. Two door reach in cooler has door gasket separating on the door closest to the standup reach in cooler.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho home defense pesticide stored on the floor y the rear exterior door. Operator removed the pesticide to the outside of the establishment. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front counter hot holding unit; guava and cheese pastry (116F - Hot Holding). Operator states items placed out around 730am. Discussed with operator either adjusting the holding temperature of the unit or utilizing time as a public health control for all items placed in the case. Operator discarded the three pastries. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot holding unit; guava and cheese pastry (116F - Hot Holding). Operator states items placed out around 730am. Discussed with operator either adjusting the holding temperature of the unit or utilizing time as a public health control for all items placed in the case. Operator discarded the three pastries. Corrective Action Taken Repeat Violation Admin Complaint

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. In the front waitstation counter reach in cooler, open container of milk from the previous day with no product date marking. Operator placed date marked on the open container of milk. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink behind the front counter to fill container of water. Hand wash sink used as a dump sink as evident by ice in the bottom of the hand wash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jackets stored over canned beverages and bottles of water on the dry storage shelf opposite the office area. Operator relocated the employee belongings. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Jugs of fryer oil stored on the floor under the oven. Operator began to relocate the fryer oil. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Main cook line flip top reach in cooler, knife stored between reach in cooler and flip top door. Employee relocated the knife to the correct storage location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the middle cook station prep table; rice (126F - Hot Holding). Employee unplugged rice cooker to start a new batch or rice, operator had employee combine rice with separate container of cooking rice to bring product back into temperature range. Corrective Action Taken

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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no certified food manager present and 6 employees currently working with food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment holing food on time with no written plan. Inspector provided written plan. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed in the office expired 06/01/2022.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on the clean prep table at the entrance to the main cook line. Operator relocated the employee phone. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in the front counter reach in cooler with milk to be used for customers. Operator removed the employee beverage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw frozen beef stored in container of water at ambient air temperature on the middle prep table. Operator relocated the beef to the sink to run under cold water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main prep table in the kitchen, wet wiping cloth stored by in use cutting board. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At time of inspection in the three door reach in cooler, two containers of pork (48/52F - Cold Holding). Operator states cooked the previous day and placed in the reach in cooler overnight. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection in the three door reach in cooler, two containers of pork (48/52F - Cold Holding). Operator states cooked the previous day and placed in the reach in cooler overnight. Repeat Violation Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag of employee food stored over containers of beef. Operator relocated the employee personal food to the correct storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. At time of inspection, container of eggs stored on the floor by the prep table, operator placed eggs in the reach in cooler. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween doors of the flip top reach in cooler. Employee relocated the knife to the proper storage location. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area, wet mop stored in the mop bucket. Operator hung the mop to dry. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In standup reach in cooler closest to the office door, cooked soup from previous day stored in reach in cooler overnight with metal lid on container soup (52F - Cold Holding).

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen by three compartment sink and mop sink area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. On storage shelf by hand wash sink and office door ant bait and and fly traps stored on shelf over bottle/cans of soda. Operator removed the pesticides from the storage shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on main cook line raw chicken stored on shelf over tomatoes, raw beef stored over packaged tortillas. Operator relocated all raw items to lower shelves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In standup reach in cooler closest to the office door, cooked soup stored in reach in cooler overnight with metal lid on container soup (52F - Cold Holding).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both mens and womens restrooms, no paper towels available. Operator replaced both paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In reach in cooler at front service counter, plastic portion cup stored in shredded cheese container. Operator removed the portion cup. In bulk sugar bag under espresso machine, plastic cup used as scoop for sugar with no handle. Operator removed the single service cup. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plastic containers not inverted stored on storage shelf over clean prep table with hot holding units for rice and steam table. Operator inverted all clean containers. 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 phone stored on clean prep table next to in use cutting board and steam table on main kitchen line. Employee relocated the cell phone to proper storage. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. On main kitchen line by steam table and reach in cooler closest to grill area, fly sticky tape located on wall over clean prep table and reach in cooler. Operator removed all fly sticky tape from over food contact surfaces. Corrected On-Site

Basic - Food stored on floor. In hallway to main kitchen area, cans of tomato sauce and bottled water stored on the floor adjacent to metal storage rack across from office. Underneath hot holding unit closest to rear exterior door jugs of fryer oil stored on floor. Operator relocated all items to proper storage. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice bin at front service counter by espresso machine, ice scoop handle in contact with ice. Operator relocated the scoop to proper storage. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On main kitchen line, clean knives stored in between reach in cooler and wall at cooler closest to the flat top grill area. Operator relocated the knives to proper storage. Corrected On-Site

Basic - Single-service articles improperly stored. Single service carry out containers stored on the floor underneath the hot holding unit closest to the rear exterior door. Operator relocated to proper storage levels. Corrected On-Site