BABA ON CENTRAL

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. Dish machine initially tested at 0 PPM. Manager replaced sanitizer and primed unit. Retested at 50 ppm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter out of temperature to soften. Inspector will provide written plans to operator to continue the practice.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance. Manager labeled with contents Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish used for employee meals properly identified for personal use. Contents are fish scraps. Manager labeled and identified

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked produce and syrups in walk-in cooler. Manager relocated eggs to bottom shelf. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to cook line and ice machine. Manager provided towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in dry container. Manager discarded cup. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on multiple hold cold holding units. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom stacked shelf oven soiled with food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler at front and side bars. Repeat Violation

High Priority - Live, small flying insects found 1 live fly in bar area. Educated on flies and employee opened door and fly went out door. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with gloved hands moved from prep area to walk in cooler back to food preparation no glove change or hand wash. Educated employee and he washed hands and changed gloves. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Person in charge no knowledge of policy. Educated on big 6 .

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date and not in chronological order on multiple oyster tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cook line deli reach in cooler. Can opener soiled with food debris build up on cook line. Employee removed to clean cutting board and can opener . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area. Employee refilled paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled. Employee labeled sanitizer and water. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table shelf next to clean equipment. Employee removed drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food scraps of fish vacuumed packed in walk in freezer on sheet pan over foods to be served to the public. Employee moved sheet pan to lower shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen working with food no hair restraint. Employee put on hat. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reason in cooler in drink station.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in rear ice machine. Employee removed scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of south end oven on cook line soiled with burnt on food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with green mold like debris.

Basic - Open dumpster lid. Employee closed lids. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons on cook line with eating surface up. Employee inverted spoons. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink on expo line slow draining.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly on beer taps at main bar

High Priority - Toxic substance/chemical improperly stored. Cleaner hung on clean utensil rack Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-07-19: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee was cutting pita bread for service with no glove on. Inspector intervened and discussed good glove wearing practices with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef skewer store raw chicken skewer in walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in pastry area. Employee removed drinks. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Inside bottoms of convection ovens on cook line soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink next to ice machine on back dock.

Basic - Stored food not covered. Blue berry brownie stored in Walk in freezer since yesterday uncovered. Chef covered blue berry brownies. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over octopus in walk in cooler. Chef rearranged shelves to cooking hierarchy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards on cook line soiled with mold-like like substance. Small white cutting board behin bar soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink behind bar blocked by bottle of liquid hand soap and towel. Employee removed soap and 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. Pasta in walk in cooler prepared yesterday not date marked. Chef date marked pasta. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemical agent in back storage area not labeled. Chef discarded solution. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Floor of walk in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. On green cutting boards on cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in pastry reach in cooler. Employee removed yogurt. 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 speaker on prep table at end of cook line. Chef removed speaker. Employee phone by knife at end of cook line. Employee removed phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle and charbroil drill handle. Chef removed tongs. Corrected On-Site

Basic - Stored food not covered. Pasta in walk in cooler. Chef stated that the pasta was made yesterday. Chef removed pasta, covered and date marked. Corrected On-Site