BANYAN CAFE AND CATERING Inspection – November 30, 2021

High Priority 2

#6High Priority01D-01-5

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked salmon from private vendor no parasite destruction paperwork on site

#7High Priority35A-04-4

High Priority – Rodent activity present as evidenced by rodent droppings found. 24 droppings under 3 compartment sink. 4 droppings behind induction burner station on cooks line. 3 droppings under flat top grill. 1 dropping on shelf between seasonings in kitchen. 15 under counter in service area. 2 droppings under microwave. 10 droppings droppings near trash can and decorative cabinet in dining room.

Intermediate 2

#8Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk from previous day no date marking. Manager marked **Corrected On-Site**

Corrected On-Site

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Cambro of potatoes in hand wash sink on cooks line.

Basic 5

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on beer taps. Manager removed

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled cooks line and front counter area

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch