Bebito's

Certified Food Manager Identification

Employee Health Policies Present

Potentially Hazardous Food Held at Proper Temperature

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Proper Sanitizer Contact Time and Concentration

Wiping Cloths Properly Used and Stored

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Contact Surfaces Clean and Sanitized

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Equipment, Food and Non-Food Contact Surfaces Approved

Washing Fruits and Vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding) located under front counter, holding at room temperature, near espresso/coffee machine, less than 4 hours. Advised to Manager, that milk and non-dairy milks (after opening), needs to be placed into reach in cooler after each uses or submerged in ice to maintain temperatures at +or- 41F and below. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a whipped cream dispenser filled with goat cheese at 114F - Hot Holding and boiled eggs at 110F - Hot Holding, items hot holding using a sous vide immersion circulator/heater, located at kitchen counter, less than 4 hours. Advised to Manager to increase the temperature to 135F and above. **Corrective Action Taken**

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. Emailed and printed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager. **Corrective Action Taken**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine provided at kitchen area, no measuring device available/provided for measuring utensil surface temperature.

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. Emailed and printed employee reporting agreement form to the person in charge at time of inspection.

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor, inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top exterior of kitchen dish machine soiled. Observed soiled hood filters, above kitchen cookline. **Repeat Violation**

Basic - Straws/stir sticks provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped stir sticks provided at coffee condiment station, located at front counter area.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil, water, honey and oil vinaigrette, not labeled, stored near kitchen prep counter.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed food storage container of miso (fermented soybeans) date marked 9/30/22 and garlic mayo( made w/ fresh garlic) date marked 10/17/22, both food containers exceeded 7 days after preparation, stored inside walk in cooler. Manager discarded both food containers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (51F - Cold Holding); cold pickled onions (51F - Cold Holding); cold pickled cabbage (51F - Cold Holding); caramelized onions (51F - Cold Holding), located inside walk in cooler, less than 4 hours, ambient temperature displayed at 55F, on front of cooler unit. Advised to removed TCS, Time/temperature control for safety food items to reach in cooler that is maintaining temperatures of +or- 41F and above. **Corrective Action Taken**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food containers of kale and arugula, stored inside walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed food storage container of miso(fermented soybeans) date marked 9/30/22 and garlic mayo( made w/ fresh garlic) date marked 10/17/22, both food containers exceeded 7 days after preparation, stored inside walk in cooler. Manager discarded both food containers. Also, observed spicy mayo date marked 9/15/22 and cold pickled onions date marked 10/19/22, stored inside walk in cooler.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food employee training for Kelzer S, who has been hired for more than 60 days.

Basic - Bowl or other container with no handle used to dispense food located in food storage containers of flour, sugar and brown sugar located under kitchen counter and in a food storage container of black beans on dry storage shelf at kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of "Horizon Organic Whole Milk" and "Barista Oat Milk" stored on floor of walk in cooler. Observed boxes of "Barista Almond Milk" stored on kitchen floor next to walk in cooler.

Basic - Ice buildup in reach-in freezer located at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top exterior of kitchen dish machine soiled. Observed soiled hood filters above kitchen cookline.

Basic - Old labels stuck to food containers after cleaning. Observed a food storage container of arugula, labeled kale, stored inside walk in cooler. **Repeat Violation**

Basic - Single-service articles improperly stored. Observed boxes of clear plastic cups stored on floor at dry storage closet, at kitchen area. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Observed stir sticks stored at front counter area, not individually wrapped, provided for customer self service.

Basic - Wet mop not stored in a manner to allow the mop to dry located on kitchen floor, not kept inverted.