BERNYS KITCHEN AND BAR

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation

Basic - Ice buildup in reach-in freezer. White Single door.

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Manager closed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, slime or dust. Hood filters soiled.

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

Basic - Bowl used to dispense pikliz in flip top. Employee removed. Corrected On-Site

Basic - Ice buildup in white Reach in freezer next to small chest freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Spinach and Beef (50F - Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. Observed items stored in deep pans. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Stove- ; Cooked Beans (120F - Hot Holding) 2) Steam Table-Cooked Spaghetti and Sausage (110F - Hot Holding) Per cook food items in unit less than 2 hours. Cook reheated. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Employee replaced during inspection. Corrected On-Site

Basic - Container of oil stored on floor in kitchen. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone stored on prep table and on shelf above prep table. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of cooked pork in Delfield reach in cooler. Employee inverted. Corrected On-Site

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 75F.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-25: Same Time Extended - From follow-up inspection 2023-10-06: Same Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw breaded chicken wings stored above bags of vegetable in Premium Levella reach in freezer. Manager inverted. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Basic - Case of water stored on floor in storage area next to kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep table next clean bowl in kitchen. Employee removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of raw chicken thawed under prep table in container without running water. Manager stored under running water. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in coleslaw in flip top. Manager removed. Corrected On-Site

Basic - Food stored on floor. Cases of oil stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish stored container of standing water Manager placed under running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site