SILVERLAKE BISTRO Inspection – June 5, 2024

High Priority 2

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef sliders above mussels inside reach in cooler located by the exit door.

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs at 127 F in the warmer ( as per employee for less than 4 hrs) , employeecreheated the food to 176 F. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate16-37-1

Intermediate – No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed onion soup from 6/1 as per employee with no date marking inside reach in cooler .

Basic 5

#1Basic14-11-5

Basic – Equipment gaskets in poor repair. Observed reach in cooler located in front of the cook line with gaskets in disrepair. **Repeat Violation**

Repeat Violation

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink in the employee restroom.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on dry storage shelving. Employee started cleaning the shelving.

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed frozen ground beef thawing at ambient temperature. Chef moved the food to the reach in cooler . **Corrective Action Taken**

Corrective Action Taken

Florida Food Watch