BAY HILL CLUB CAFE (THE)

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./observed over 50 seats, licensed for 16 seats. Repeat Violation

Basic - Ice buildup in reach-in chest freezer.

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

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./observed over 50 seats, licensed for 16 seats. Seating change form provided. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./two open bottles of water/ Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area./observed cook eating at cook line/advised.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.

Basic - Equipment in poor repair./cook line reach in cooler door unable to close completely.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 16 seats, observed over 50 seats/seating change form provided. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. 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./home made chicken salad no date marked.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 16 seats, observed over 60. Seating change form provided and managers is currently working on it.

Basic - Floor soiled/has accumulation of debris./under cooking equipments.

Basic - Food stored on floor./oil carton/ Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information./missing employee's date of birth. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cups in dry storage room/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./shelve over 3 compartment sink.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 16 seats, observed over 60 seats. Form emailed. Repeat Violation

Basic - Food stored on floor./oil carton, kitchen/ Corrected On-Site

Basic - Light not functioning./middle light bulb out, cook line.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./chicken salad cold holding overnight at 49F, kitchen reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chicken salad cold holding overnight at 49F, kitchen reach in cooler. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving tuna tartar and salmon undercooked/reprint menu/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./employee's training certificates missing date of birth.

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./raw tuna, kitchen reach in cooler/ Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider./cafe licensed for 16 seats, observed over 60 seats (including patio seating). Form emailed to Chef.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit/raw shrimp 45F, tuna salad 44F, chicken salad 44F/all less than 4 hours/moved to reach in freezer for temperature recovery/rechecked raw shrimp 37F, tuna salad 40F and chicken salad 40F/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./containers on top shelf.

Basic - Ice buildup in reach-in freezer/ice cream and reach in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up on the right side of the grill, exterior. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish washing machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flat grill guard with grease build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the flat grill. Behind and around dish machine.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located next to the mop sink in back area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Traces of pink mold. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Reach in cooler Corrected On-Site

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. -00ppm, advised operator to do warewashing in the three compartment sink until dishwasher is repaired.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. -no detergent connection at this time, advised operator to repair warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Build-up of grease/dust/debris on hood filters.