BAY 13 BREWERY AND KITCHEN Inspection – December 4, 2024

High Priority 1

#9High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook.

Intermediate 1

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Food containers stored inside hand sink at cook line

Basic 8

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Gaskets soiled, units at cook line.

#3Basic36-36-4

Basic – Ceiling tile missing.

#4Basic36-63-4

Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

#5Basic29-09-4

Basic – Faucet/handle missing at plumbing fixture. Hand sink at cook line.

#6Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife and took it to the dishwashing station.. **Corrected On-Site**

Corrected On-Site

#7Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment.

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Drawers at cook line with the interior soiled.

Florida Food Watch