Bahama Breeze #3031

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed along cook line corn (41F-63F - Cold Holding); chimichuri (41-48F - Cold Holding); lettuce (41-53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 3 hours. Ice bags placed items to rapid cool. - observed in lowboy cooler next to salad line whole wings (47-53F - Cold Holding); portioned wings (46F - Cold Holding); pico (44F - Cold Holding). Per operator items have been out of temperature for approximately 1 hour. Items placed in other cooler to rapid cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-03: Observed along cook line corn (41F - Cold Holding); chimichuri (41F - Cold Holding); lettuce (41-52F - Cold Holding). Observed no food item stored in lowboy cooler next to salad line. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line make table. Observed chicken cups (49F - Cold Holding), cut tomatoes (41-46F - Cold Holding), Per operator, items were out of temperature for approximately 1hour. Items placed in low boy to rapid cool. **Corrective Action Taken**

Basic - Stored food not covered. Observed Ice cream stored uncovered at the end of cook line. Employee covered.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf next to clean utensils in dish area. PIC removed. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in ROP packaging in prep sink.Employee removed fish from packaging.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting on shelf in prep area and dish washing area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Bar - Observed approximately 5 flying insect landing on electrical cord in bar area. - Observed one flying insect flying around exit door. **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar - Observed sanitizing solution exceeding 500ppm. Manager diluted to 200ppm. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy next to two door standing cooler. Observed slice cheese (46F - Cold Holding), butter (43-47F - Cold Holding). Per operator, items were not prepared or portioned today. Items were placed in cooler the day prior to inspection. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy next to two door standing cooler. Observed slice cheese (46F - Cold Holding), butter (43-47F - Cold Holding). Per operator, items were not prepared or portioned today. Items were placed in cooler the day prior to inspection. See stop sale. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table across from grill. Observed adobo chicken (114F - Hot Holding). Item was out of temp for approximately 30mins. Manager voluntarily discarded. **Corrected On-Site** **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Preparation table next to walk-in cooler. Observed sanitizing solution exceeding 500ppm. Employee discarded. New reading 200ppm. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Employee replaced. **Corrected On-Site** **Warning**

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to dry storage. Observed vents next to dry storage with accumulation of dust. **Warning**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Kitchen- Low boy next to two door standing cooler. Observed in use utensil handle in containers of shrimp and chicken. Employee removed and stored appropriately. **Corrected On-Site** **Warning**

Hands Clean and Properly Washed

Proper Hot and Cold Holding Temperatures

Wiping Cloths Properly Used and Stored