COASTAL WINE MARKET

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by prep line blocked by cutting board In Sink. Moved by manager. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with no hair restraints.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw bacon stored over wonton wrappers and open box of cake in reach in freezer in kitchen, bacon moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles of bleach cleaner stored with napkins and to go cups in cabinet at bar, bottles moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in coolers in kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors do not close all the way by themselves.

Basic - Food stored on floor. Cases of water under service window in kitchen, water moved. Corrected On-Site

Basic - Silverware/utensils/equipment dried with a towel/cloth. Employee drying off all clean equipment coming out of dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. Stack of to go tray lids over service window in kitchen, lids inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on the center prep table, operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main cook line has old food debris on the blade. Operator cleaned the can opener blade. Yellow cutting board hanging of a shelf in the dish area has food residue staining. Operator relocated the cutting board to the dish area. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on flip top reach in cooler cutting board. Employee relocated the cell phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

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. Observed employee on the main cook line cut cooked bread and place it in the pass through window using barehand contact.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler by the rear exterior door, raw shell eggs stored over cured salami. Operator relocated the raw shell eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the center prep table has old food debris on the blade. Operator had employee remove the can opener to the three compartment sink to be cleaned and sanitized. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the two door reach in cooler, cooked meatballs stored from two days before missing product date marking. Operator placed date marked on the container of meatballs. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the side of the flip top reach in cooler and main prep table. Operator relocated the employee beverages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Main cook line reach in cooler has build up of food debris in the interior base of the cooler.

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. In the standup reach in cooler open container of liquid eggs open on Tuesday with no product date marking, operator date labeled the open container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line, build up of food debris on the fan guard.

Basic - Old food stuck to clean dishware/utensils. Knife stored on the magnetic holder by the employee hand wash sink on the main cook line has old food debris on the blade. Operator removed the knife to the dish washing area to be rewashed. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 127f , meatballs 100f hot hold. Kitchen. Items placed about 1 hr before. Reheated to 170f by manger. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine area. Marked by manger. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.