BAIRES GRILL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (49F - Cold Holding); cheese (49F - Cold Holding); at the cook line preparation table. As per the cook those items were put there approximately 2 hours ago. The cook took the top portions and put them in a freezer for a quick chill. **Corrective Action Taken** **Warning**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then clean dishes without washing hands. **Warning**

High Priority

Raw animal food stored over or with unwashed produce.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over fruit and vegetables in the walk in cooler. The chef moved the eggs to the bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Observed 3 tuna filets at (41F - Cold Holding) still in the vacuum sealed bag. **Warning**

High Priority

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. **Repeat Violation** **Warning**

Basic

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.

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. Observed the flowing food handlers certifications have expired; Luano, Luciano, Fernando, Marie, Ricardo **Warning**

Intermediate

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. See stop sale.

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. See stop sale. Observed 3 tuna filets at (41F - Cold Holding) still in the vacuum sealed bag. **Warning**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a red bucket in the hand washing sink in the back of the kitchen. The cook removed it. **Corrected On-Site** **Warning**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**

Intermediate