WINDWARD BAR & GRILLE Inspection – September 3, 2024

High Priority 1

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm at bar washer.

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Draining cooked rice in hand sink. Rice removed. **Corrected On-Site**

Corrected On-Site

#8Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagna, cooked meatloaf.

#9Intermediate53B-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 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled plastic plate.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in parm cheese. **Repeat Violation**

Repeat Violation

#3Basic13-03-4

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

Repeat Violation

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Back area.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover.

Florida Food Watch