BAIRES GRILL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris throughout kitchen can opener.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most sauces inside walk-in cooler prepared over 24 hours.

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

Basic - Food stored on floor. Observed boxes of liquid frying oil on kitchen floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves with accumulation of food, debris, kitchen area.

Basic - Soiled dry wiping cloth in use.

Basic - Vending machine exterior soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and not washed hands and chance gloves. Coached manager on correct procedure.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottle of wine inside ice bin used for customers at bar area. Ice was discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at RIC next to Royal oven boiled eggs (45F - Cold Holding); cheese (44F - Cold Holding). As per manager, less than 4 hours. Products were moved to another unit for rapid cooling.

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff.

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at ware washing area blocked bi plastic bin. Bin was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled at salad station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at second dry storage area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to Royal oven with an internal temperature of 52F. TCS products were removed from unit.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch. Watch was removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing shelves.

Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door near bathrooms.

Basic - Food stored on floor. Observed boxes of frying oil on floor under Royal oven, plastic water bottles on floor at second dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at RIF at dry storage area and chest freezers near Royal oven.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at RIC at salad station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards at WIC and gaskets.

Basic - Observed bottle of wine inside ice used for customers consumption at bar area. Ice was discarded.

Basic - Single-service articles improperly stored. Observed plastic to go containers boxes on floor at dry storage area.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed drain under 3CS slowly draining.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed gizzards being thawed at room temperature. Coached staff on correct procedure.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at salad station.

Basic - Water draining onto floor surface. Observed water draining on floor under 3CS.

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. Kitchen employee, touching dirty apron, and then engage in food preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Most Sauces exceed more than 7 days. Employee discard the product.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

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

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.

Intermediate - No soap provided at handwash sink. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered. Observed most cooked foods not covered inside walking cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce inside walk in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussels tags not kept for 90 days.

Intermediate - Expired chlorine chemical test kit on 03-2019 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink by dishwasher area blocked by plastic containers. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand washing sink at ware washing area, operator removed. Repeat Violation

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/ Observed more than 13 employees on duty and no CFM present.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Observed Suyin Gonzalez, Pierpaola Rizzello, Rafael Albear, Joao Lamenza and Sebastian Fernandez all expired on 08-11-2023.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.

Basic - Food stored on floor. Observed cases of produce stored on floor inside walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside wide chest reach in freezer by ware washing area end of cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed strainer stored between wall and reach in cooler by ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Observed container containing sugar on top of reach in cooler by ice bin not identified as its common name.

Intermediate - Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with dish bins and silverware trays. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Water bottled stored in sink in ware washing area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area.

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- beef 65F (3:00-3:49). Employee placed beef in walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- beef 65F (3:00-3:49). Beef thawing in pot in standing water in prep sink with no cold running water. Employee placed beef in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat cut tomatoes in reach-in cooler across from grill. Employee removed tomatoes to properly store. Also, raw shelled eggs stored over ready to eat vegetables in walk-in-cooler. Operator removed vegetables to properly store.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket exceeds maximum concentration.Sanitizer Bucket (Quaternary 500+ppm); operator emptied bucket and had employee remake sanitizer solution. 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda guns in bar area soiled. Also, ice chute of large ice machine soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store single use plastic ware. Operator removed plastic ware from hand wash sink. Corrected On-Site

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 provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had some employees start to read and sign health form. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in warewashing area. Operator replenished soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on counter next to front service area. Operator labeled sanitizer. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados on cookline not washed prior to being cut, sticker still adhered to avocados.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen Utensils inside employees hand washing sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Dishmachine has no data plate/operating specifications.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris throughout kitchen area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Royal oven with accumulation of Heavy grease. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most kitchen coolers. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled throughout. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sign blocked by Detergent gallons, next to dishwasher area.

Basic - Accumulation of debris inside warewashing machine. Top surface of dishwasher equipment.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Food debris cook line.

Basic - Food stored on floor. Boxes of Bread on kitchen floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Royal oven. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer to most kitchen coolers throughout.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hood, kitchen top surface shelves,

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food being thawed in room temperature.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris throughout kitchen can opener. Repeat Violation

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed boxes of food on walk-in floor floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer to most kitchen coolers throughout.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Mildew to kitchen walk-in cooler door.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food spills throughout kitchen area clean walls throughout.

High Priority - Nonfood-grade bags used in direct contact with food. Walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most kitchen employees throughout. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and where is needed.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.