THE BETSY SOUTH BEACH

Violations (11)

• 08A-04-5CriticalCorrected on site

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed salmon over greens and cook line. The chef moved the salmon. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  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 beef (51F - Cold Holding); steak (51F - Cold Holding); at the cook line. As per the chef those items were put on line approximately 1 hour ago. The chef moved the items to another cooler. **Corrective Action Taken**

  High Priority

• 12A-18-4Critical

  Employee dried hands on a soiled towel after washing.

  High Priority - Employee dried hands on a soiled towel after washing. Observed at the sushi station.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in the prep room downstairs.

  High Priority

• 12A-17-4Critical

  Employee rubbed hands together for less than 10-15 seconds while washing hands.

  High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at the sushi section.

  High Priority

• 09-01-4CriticalCorrected on site

  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.

  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 a food handler cutting avocado with her bare hands. The chef had her wash the avocado and her hands and put on gloves. **Corrected On-Site**

  High Priority

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal pad and green pad in the hand washing sink in the downstairs prep room. The chef had the items removed.

  Intermediate

• 10-14-5Corrected on site

  Ice bucket/shovel stored on floor between uses. The manager put them on a shelf.

  Basic - Ice bucket/shovel stored on floor between uses. The manager put them on a shelf. **Corrected On-Site**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the potato dicer and can opener blade soiled.

  Intermediate

• 31A-09-4RepeatCorrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan and metal strainer in the sink at the bar. The bartender removed them. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.

  Basic