BERNYS KITCHEN AND BAR

Violations (7)

• 14-01-5

  Bowl or other container with no handle used to dispense food. Cup no handle used to dispense food on both the cook line and the cooler.

  Basic - Bowl or other container with no handle used to dispense food. Cup no handle used to dispense food on both the cook line and the cooler.

  Basic

• 14-69-4Repeat

  Ice buildup in reach-in freezer.

  Basic - Ice buildup in reach-in freezer. **Repeat Violation**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of mold like substance in both bar soda guns.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of mold like substance in both bar soda guns.

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed seven (7) employees working. No Certified Food Manager on duty.

  Intermediate

• 31B-02-4Repeat

  No paper towels or mechanical hand drying device provided at handwash sink by dish area.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish area. **Repeat Violation**

  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. Operator does not have a written plan for the amount of production. Plan emailed to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator does not have a written plan for the amount of production. Plan emailed to operator.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of food, no date marks, all 36-48 hours since production. Legume, Tasso, spaghetti and hot dogs, all no date marks.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of food, no date marks, all 36-48 hours since production. Legume, Tasso, spaghetti and hot dogs, all no date marks.

  Intermediate