BRUNO'S BAKERY AND RESTAURANT

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed snapper in sauce (112F - Hot Holding) stored on top of the steam table for less than 2 hours as per operator. Operator reheated item. **Corrective Action Taken**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 100+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority

Food stored on floor.

Basic - Food stored on floor. Observed a bag of onions stored on the floor.

Basic

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the bathroom, due to the hot water valve not turned up.

Intermediate

Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed reach in cooler in disrepair in the kitchen.

Basic