BONNER MOBILE BAR SERVICE LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer raw ribs with cooked ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 78F manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions hot hold 88F cooked sausage 128F recommended to reheat to 165F Rechecked oinions 190F, sausage 198F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tray stand and pan in front of hand sink. Manager moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken wings. Corrected On-Site

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to locate training certificate for one employee N.W.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top section of deflector sign.

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks outside. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cleaned by Manager. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Next to bulk ice machine. Emailed extra sign. Manager posted sign. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw marinated chicken not commercially sealed over precooked potatoes in reach in freezer. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Corrected On-Site

Basic - Food stored on floor. Bulk oil. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves , but did not wash hands. Informed Cook.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in main kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese cubes and deli turkey in reach. Informed Manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on two reach in coolers in preparation room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and onions stored over prepared pasta. Informed Manager. 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. Reading zero. Primed and now reading 100ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Macaroni marked 12-21-23. Manager threw away Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Was cleaned during inspection 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. Emailed a copy Repeat Violation

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

Basic - Equipment in poor repair. Gaskets torn on double glass door cooler

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200+++ manager remixed and proper 100 ppm 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. Sent information.

Basic - Equipment and utensils not properly air-dried - wet nesting. Red cups at bar area. Educated.

Basic - Equipment in poor repair. Gasket on prep cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Located in mens room . Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Hole in or other damage to wall. Located behind the ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Out door restrooms .

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Meatballs stored over cheesecake.

Intermediate - Handwash sink used for purposes other than handwashing. Sink used to thaw hamburger patties Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Top shelve in 3 door cooler.