BAHAMA BREEZE #3002

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned Corrected On-Site

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over multiple customer food in walk in cooler. Operator removed 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 phone on plate at bar. Operator removed phone and removed plate to be cleaned Corrected On-Site

Basic - Equipment in poor repair. Ice machine in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air vent in warewashing area

Basic - Standing water in floor drain/floor drain draining very slowly. -Standing water on floor in front of ice machine

Basic - Water leaking from pipe and/or faucet/handle. -leaking faucet at Dump sink at bar bar

Basic - Working containers of food removed from original container not identified by common name. Labels on syrups at bar. Operator labeled Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -low-fat milk in bar cooler not date marked. Exact date unknown, but opened almost daily per staff and manager. No stop sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight debris on table under charbroiler and flat grill, dessert microwave.

Basic - Bowl or other container with no handle used to dispense food. Small deli container used to scoop spices at dry storage Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris on cook line Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Containers of sliced fruit for drinks at outside bar area not covered. Operator immediately covered Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coke nozzle at inside bar. Operator immediately replaced with clean nozzle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of Liquor on floor in closet . Operator immediately corrected Corrected On-Site

Basic - Open dumpster lid.. operator immediately closed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs in front right corner of cold drawer 44-48 less than 4 hours. Drawer not fully closing on right side of drawer. Product moved to different cooler for temperature recovery. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -line cook wearing chain bracelet. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under charbroiler soiled. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. -outdoor ice bin not closed when not in use. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf, equipment above outside bar ice well soiled.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee adjusted clothing then handled single use item for fried foods without washing hands. Educated. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45-46, raw salmon 44-46 less than 4 hours in front of cook line cold drawers under grill. Operator placed items in front of drawers on ice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -case of sterno on shelf above single use gloves. Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on bottom of fryers, wheels.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Machine was converted to chemical due to a problem . Chlorine has been instead. No chlorine test strips.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.The back of the fryers have grease build up .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer by fryers have food debris. Cooling drawers under flat top use to cook chicken have build up. Cooling drawers at pantry have food debris and reach in cooler at pantry have food debris. Gaskets at reach in cooler under beers at main bar. Spilled at reach in cooler at the outside bar. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle.Leak at hand sink in ware washing area.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -ran machine multiple times, unable to determine if water reaching dish surface is 160°f with thermometer or test strip. Operator called for service. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris, grease around base of charbroiled. -food debris around salmon drawer. Cleaned during inspection. -food debris in interior of salad station drawers, pizza area..Corrected On-Site