BUCKETLIST BAR & GRILL Inspection – December 5, 2023

High Priority 1

#3High Priority29-44-4

High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink

Intermediate 5

#4Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -bar mats stored inside hand sink **Corrected On-Site**

Corrected On-Site

#6Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pico , advised to date mark from when tomatoes are diced **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 2

#1Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -fryer oil **Corrected On-Site**

Corrected On-Site

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

Florida Food Watch