BENNIGANS WEST MELBOURNE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen next to cook line Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back area near dish washer

Basic - Food not stored at least 6 inches off of the floor. Wings in walk in freezer on floor Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 120°, gravy 120°, reheat to 165 and hold at 135 or hotter. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair.gasket on tall two door unit at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sinks in dish room and in front of walk in cooler heavily soiled. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area adjacent to dry storage.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese was 51° in server area. Educated on cold holding temperature. Server added ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 115° educated on hot holding temperature. Recommended rapid reheat to 165° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) soda nozzles server station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar sink

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Server station with to go items

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation back kitchen