CAFE BASTILLE WESTON

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25 **Warning**

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed on speed rack in walk-in cooler béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25 **Warning**

High Priority

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 in cooling drawer hamburger patties (44-47F - Cold Holding) per operator per operator removed from walk-in cooler and placed in drawer held out of temperature less than two hours. Operator placed ice packs on hamburger patties. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

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 poached eggs,lentils (124-127F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat. Observed on stove short ribs (118-120F - Hot Holding) per operator held out of temperature less than two hours. Operator placed directly on flat top stove to reheat. Suggested to operator to put poach eggs on Time is a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Food stored on floor.

Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor. **Warning**

Basic

Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. **Warning**

Intermediate

Bowl or other container with no handle used to dispense food. In flour and sugar containers. Operator removed

Basic - Bowl or other container with no handle used to dispense food. In flour and sugar containers. Operator removed **Corrected On-Site** **Warning**

Basic