BON APPETIT GRILL 2ND INC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut cabbage (55F - Cold Holding); pork (55F - Cold Holding); rice (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (55F - Cold Holding); pork (55F - Cold Holding); rice (55F - Cold Holding)

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at 3 compartment sink Corrected On-Site

Basic - Equipment in poor repair. -reach in freezer at kitchen seals torn Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -at front counter

Basic - Standing water in bottom of reach-in-cooler. -in glass front reach in cooler

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

Exit door locked. For reporting purposes only. -rear door Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -side door at restroom, door bar

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink in kitchen hot water shut off

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler handles at rear exit door

Basic - Equipment in poor repair. -cook line reach in cooler seals torn

Basic - Floor area(s) covered with standing water. -floor in front of reach in freezer and cooler units in prep area

Basic - Water draining onto floor surface. -water from glass front reach in cooler draining onto floor

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee certificates are photocopies.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the establishment soiled. Ceiling tiles in kitchen area

Basic - Floor tiles missing and/or in disrepair. Floor tile under the three compartment sink

Basic - Light shield damaged/in disrepair. Light shield by back exit door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in cooler in the kitchen soiled. Exterior air fryer and warmer soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in next to back exit door soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen area soiled wall to the left and right of fryer. Wall next to reach in coolers in prep area soiled.

Basic - Worn, torn and/or soiled floors/carpeting. Floor by reach in cooler in the back kitchen area soiled.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Most employees training certificates are copies. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall next to three compartment sink. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Storage utility shelves with rust that has pitted the surface. In kitchen across from cooler. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust behind three compartment sink. - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Cook line hand sink pipes are leaking. - From follow-up inspection 2024-07-17: Time Extended

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones stored on utensil rack . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk beans red, pinto, black Corrected On-Site

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. -Operator placed correct time on time sheet. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - chlorine, detergent, sanitizer stored next to clean pots in back area. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. - chair blocks hand sink on front counter. 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. 1 new hire

Basic - Equipment in poor repair. -Freezer handle

Basic - Floor tiles missing and/or in disrepair. - floor in prep area.

Basic - Food stored on floor. -raw chicken and pork stored directly on floor in prep area.

Basic - Hole in or other damage to wall. -Hole behind mop sink Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on display case. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven in back area.

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over or with unwashed produce. Raw cut marinated turkey over unwashed carrots and celery in reach in cooler 3 Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom 84F

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in garlic salt container Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Mop sink room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on dry item shelf Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler 4 Corrected On-Site

Basic - Equipment in poor repair. Hot water handle broken off at employee restroom

Basic - Hole in or other damage to wall. Behind mop sink

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar ingredient bin under table with soup kettle. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked white rice (123F - Hot Holding); cooked yellow rice (123F - Hot Holding) about 1 hour per operator, Then move to oven for reheated . Yellow rice 168°F. Repeat Violation

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees certificates are copies. Some employees had original Certificate from NRFSP.

Basic - Ceiling/ceiling tile shows damage or is in disrepair./mop sink room.

Basic - Clean dish rack shelves with rust that has pitted the surface near by three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single service items. Employee drink in reach in cooler at the front counter. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack next to single service items in dry storage shelf. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean utensils in shelf by three compartment sink. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. From counter hot holding unit. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green peppers over ready to eat sofrito reach in cooler in the kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder sugar no labeled in dry storage. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2022.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken patties 129F, cooked chicken 126F/both less than 4 hours per manager/reheated both immediately/rechecked chicken patties 165F. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager on duty certificate expired/Merisena Richemond, expired 7/21/2021.

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/manager on duty certificate expired./a certified food manager walked in in the middle of the inspection, Winchel Jonas, issued 5/19/2019/ 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./cooked meat in kitchen reach in coolers with no date marked.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed one employee wearing a watch while preparing food.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2021.

Basic - Food stored on floor./a bag of rice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./front counter hot holding case for bakery products.

Basic - Reach-in cooler interior has accumulation of soil residues./two door reach in cooler for rice. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed peppers stored over prepared vegetables two door vegetable reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle./front counter prep sink leaking.