BIMINI BOATYARD BAR & GRILL

Violations (9)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter squash (113F - Hot Holding), per employee food hot held less than. Two hours, employee reheated on the stove to 166F **Corrected On-Site**

  High Priority

• 24-08-4Corrected on site

  Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- several metallic containers stacked wet. Employee removed from piles. **Corrected On-Site**

  Basic

• 21-38-4Corrected on site

  Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed.

  Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed. **Corrected On-Site**

  Basic

• 11-27-4Corrected on site

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator, printed and posted.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator, printed and posted. **Corrected On-Site**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can.

  Intermediate - Handwash sink not accessible for employee use at all times. Expo line- employee removed garbage can. **Corrected On-Site**

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo station, employee provided **Corrected On-Site**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan emailed to operator establishment use time for grill sauces and burger toppings.

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Expo line, cell phone next to clean trays, employee removed. **Corrected On-Site**

  Basic

• 02A-03-5Corrected on site

  Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator.

  Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Poster provided to,Operator. **Corrected On-Site**

  Intermediate