BUNGALOWS KEY LARGO

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temp. As per operator for more than 4 hrs. Atbakery station on second floor. Operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (46F - Cold Holding); calamari (47F - Cold Holding) inside reach in cooler across cook line on first floor kitchen. Operator discarded the products. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temp. As per operator for more than 4 hrs. Atbakery station on second floor. Operator discarded. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (46F - Cold Holding); calamari (47F - Cold Holding) inside reach in cooler across cook line on first floor kitchen. Operator discarded the products. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed container with utensils inside hand sink at cook line on first floor. Operator removed the container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line in first floor. Operator provided. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards throughout first floor kitchen and prep.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored on shelves at second floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler and cooler drawers bottom at main cook line in first floor.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at prep area. Operator discarded solution and replenish with new solution. Retest, Sanitizer Bucket (Quaternary 300ppm). Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw fish fillets tray at reach in cooler at preparation area, operator stored properly. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe fish stock container dated on 02/28 at walk in cooler, operator discarded during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe fish stock container dated on 02/28 at walk in cooler, operator discarded during inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe mozzarella cheese (49F - Cold Holding) at cook line, as per employee less than 2 hours. Employee replaced with another container and moved the other to walk in cooler. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observe on clean plastic containers on shelves by dishwasher area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled reach in freezer interior by preparation area, also observe on reach in cooler at cook line, Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked octopus on cart inside walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon on cart inside walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked pasta, cooked potatoes and cooked chicken not date marked on reach in cooler at kitchen area, as per chef over 24 hours. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at kitchen area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at coffee station.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by coffee station.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation - From follow-up inspection 2024-07-01: As per chef cutting boards are ordered. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup,marinara sauce and homemade cocktail sauce dated on 11/19 inside walk in cooler. Chef discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding); marinara sauce (108F - Hot Holding) as per employee over 20 minutes. Employee proceeded to reheat food. Corrective Action Taken

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/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine next to chef desk. Employee start to clean it during inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed in food containers on reach in cooler next to bread shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm. at preparation table. Chef replaced solution during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station. - From follow-up inspection 2023-11-04: Still observed soiled white cutting boards at pizza station. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish at cook line, employee rearranged properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder soup dated on 80/26/23. Inside walk in cooler, Manager discarded during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at pizza station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at main kitchen, employee removed during inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing limes, educated employee during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket next to ice machine, Manager stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils in standing water at 89° F, in kitchen area, employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled interior of coolers in main kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to dishwasher machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

High Priority - Raw animal food stored over or with unwashed produce. Observed in the reach in cooler shell eggs over lettuce . Operator removed the eggs Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in the breakfast hot box hot box (); sausage (127F - Hot Holding). Per operator less than one hour.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the buffet area cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink at the dishwashing area blocked by a cart

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink of fish dales used to dump ice.

Basic - In-use wet wiping cloth/towel used under cutting board. Towel was removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the main kitchen reach in cooler soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled with black debris.

Basic - Working containers of food removed from original container not identified by common name. Observed the flour container without name label

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken. The operator removed the fish. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at the front buffet bar area, as per operator, using 4 hours time as public health control, all items prepared at 7:30am and finish breakfast at 11am, cut melons (64F - Cold Holding); cream cheese (66F- Cold Holding); smoked salmon (66F - Cold Holding) with no time mark. Advised, the operator put the time on each items. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked bolognese sauce cooked on Tuesday with no date marking. The operator put the date on the sauce. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep area in the seasoning kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed raw oysters stored on the floor in the walk in cooler. The operator removed the item. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Pastry area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar area. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Observed at the cook line upstairs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover dusty.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor in the pastry area. the operator removed the bucket. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box of plastic cups stored on the floor by the seasoning kitchen area. The operator removed the box. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs over ready to eat deserts. Eggs were moved. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked chicken (48 - Cold Holding). Chicken was left out of temperature for less than 1 hour ; was moved to walk in freezer for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no back flow preventer at mop sink.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed on prep table Sanitizer Bucket (Quaternary 400ppm) Sanitizer was taken to adjusted. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table in taco cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher in hand wash sink at bar. Pitcher was removed from hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta from the day before not date marked.

Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor under racks in walk in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop was hung. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled. Flour was labeled. Corrected On-Site Repeat Violation