GRAND BAHAMA ROOM

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -boiled eggs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. commercially processed boiled eggs (49F - Cold Holding); single service cream cheese (51F - Cold Holding) inside storage refrigerator inside prep area for 3.5 hrs per employee, see stop sale.

Basic - Ceiling tile missing. -air handler/dry storage room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on countertop in prep area

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Nancy - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine - From follow-up inspection 2024-09-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom area below 3 compartment sink. - From follow-up inspection 2024-09-27: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service yogurt, milk in carafe

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 47F inside cooler with door not properly shutting prior to inspection, person in charge removed blockage at door from large crate at top. -yogurt 48F inside household refrigerator not holding temperature in back storage

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -sandy

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -yogurt, hard boiled eggs out of shell, pancake mix

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs out of shell 55F, pancake mix 55F, yogurt single service 55F inside household refrigerator from previous day. Manager discarded

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. Milk

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter directly in front of microwave in prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter 68F -single service cream cheese 49F Sitting out on countertop, advised to use time controls on buffet where temperature controls are not used. Less than 3 hours, manager moved back to cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area above juice nozzles in breakfast buffet