BISTRO 424

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained pizza cutting board Warning - From follow-up inspection 2024-12-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cookline. Blocked by rack and cart Repeat Violation Warning - From follow-up inspection 2024-12-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to access. Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Plastic oil container under hand sink Corrected On-Site Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dish area Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Dish area Warning - From follow-up inspection 2024-12-26: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped face, put on gloves to make salad.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting food into a Togo container

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pimento dip 11/10

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44-45F in bar cooler. Operator relocated to walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125F on top of pizza oven, operator removed to reheat Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rack Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza area 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. Multiple current employees

Intermediate - Spray bottle containing toxic substance not labeled. 2 in dish area Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. - Immersion mixer blade on the floor - in dirty container 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.mahi

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage Corrected On-Site

Basic - Food stored on floor. Oil containers next to back door

Basic - Hole in or other damage to wall. Dish area. Due to plumbing repair per operator

Basic - Hood filter missing from automatic fire suppression/exhaust system. Removed to clean

Intermediate - - From initial inspection : Intermediate - Food manager certification expired/missing. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 expired, 1 missing. Warning - From follow-up inspection 2024-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave top soiled with food residue - pizza cutting board stained/grooved - slicer blade guard under sharpener (corrected on site) Corrective Action Taken Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : 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. White fish Warning - From follow-up inspection 2024-02-28: Time Extended

High Priority - Pesticide-emitting strip present in food prep area. Cookline next to back door, dichlorvos emitting strip

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion 120-126F in warmer. Shallow 1/6 pan not touching water underneath. Operator removed to reheat Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied. Oysters in the freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained small portable cutting board - slicer under sharpener

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by wire rack and rolling rack, cookline

Basic - Carbon dioxide/helium tanks not adequately secured. Bar

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Jug of oil cookline Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under prep sink

High Priority - Dented/rusted cans present. See stop sale. Whole peppers. 2 cans

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Operator called for service

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating toasted bread with bare hand. Discussed with employee

High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips in bar, dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing, glass door cooler Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked asparagus and cooked carrots 5/24; cooked garlic 5/23 Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cream sauce 130F. Operator removed to F reheat. Removed to reheat and 167F was reached - cooked fried shallots room temperature in the kitchen for 2 days. Corrected On-Site

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.

Intermediate - Handwash sink not accessible for employee use at all times. Cookline handsink blocked by rack 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.

Basic - Old labels stuck to food containers after cleaning. Pasta with old labels

Basic - Water leaking from pipe and/or faucet/handle. Handsink next to pizza cooler draining into a bucket

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi from 8/13

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table double boilers heated on the stove and then moved to steam table within previous hour: French onion 122F Dijon sauce 128F Demi 110-120F. Reheated to 180F+ Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marc

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Pizza peel from previous day. Loose debris. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quat Repeat Violation

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Burger ordered medium well. Cook stated medium well should be 160F. 149F in the center. Cook returned to heat Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Operator called for service Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw beef with gloved hands, changed gloves without hand washing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bechamel 64F, out for an order. Returned to cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Marinara 130F French onion 105F in steam table double boiler setup. Operator returned to stove to reheat - pizza by the slice room temperature. Emailed time as a public health control written procedures to operator Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small yellow cutting board grooved and black. Operator discarded . Several black grooved small cutting Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by rack and cart Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser under dish machine Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens rest room reached 93F and then dropped to 81F

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 200 ppm 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. Tcs marinara 41F at the edge to 50F in the middle in 5 gallon covered containers, walk in cooler. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ricotta mix dated 9/30, Demi 9/30, cooked garlic oil 8/20

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bechemel 75F approximately 2 hours, pizza by the slice. Bechemel returned to cooler and pizza by the slice discarded after lunch. Advised to use time as a public health control . Corrective Action Taken

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 from two days ago Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Drawer gasket. Cookline - can opener blade - vegetable dicer - stained cutting boards Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pizza station, blocked by trash can and holding sanitizer bucket Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Pizza station Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar and front counter Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/21

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Corrected On-Site