Circles Bistro

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat stored with restaurants food reach in cooler. Cooks line

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

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves and began food preparation at the cooks line.discussed with manager the importance of hand washing

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Raw fish over ready to eat dressing and cut tomatoes reach in cooler. Cooks line by fryer.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition.raw beef cross contamination with cut vegetables mushrooms in reach in cooler make table. Employee discarded at time of inspection.

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. Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork dumplings sitting on counter. At 79 f discussed with manager to move product to walk in cooler or place ice bath on product.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Server station Repeat Violation

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. Missing for 2 employees. Repeat Violation

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles cook mash potatoes reach in cooler by three compartment sink not date markednWalk in cooler : cook noodles 43 f