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Baja Tavern & Eats

Baja Tavern & Eats
626 Glen Cheek Dr
Port Canaveral
Cape Canaveral, FL 32920
(321)799-1616

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: BAJA CHOWDER AND SEAFOOD
License Number: 1505696
License ID: 2584897
Inspection Visit ID: 5391166
Inspection Date: Tuesday, November 04, 2014
Inspection Number: 2443903
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 7
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Side of convection oven is greay
14-05-4 Basic.Cardboard used to line food-contact shelves. **Corrected On-Site**
36-32-4 Basic.Ceiling in disrepair. Leak
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. There is shoes on top of soda containers
14-11-4 Basic.Equipment in poor repair. There are pans in use as legs under the steamer
36-12-4 Basic.Floors not constructed to be easily cleanable. Missing tiles under handsink in kitchen
36-24-4 Basic.Hole in wall. Under handsink
16-46-4 Basic.Old labels stuck to food containers after cleaning. Half pans have old labels on them
22-41-4 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.
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 live fly by the lemons at the bar **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crabcake 48f. Corrective action taken, discarded by operator
41-01-4 High Priority.Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Greased lightning is by wasabi powder by the microwave **Corrected On-Site** **. Repeat Violation**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. Oysters
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. There is a tray in the dish area handsink
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Kitchen manager
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Linesink **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Missing ending dates on soups **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Bleach in spray bottle
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Inspection For: BAJA CHOWDER AND SEAFOOD
License Number: 1505696
License ID: 2584897
Inspection Visit ID: 5294155
Inspection Date: Monday, August 11, 2014
Inspection Number: 2402395
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preparea **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Braceleton server
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop without handle buried in flour **Corrected On-Site**
36-25-4 Basic.Wall in disrepair. Dish area handsink wall
36-29-4 Basic.Wall soiled with black mold in dry storage
41-19-4 High Priority.Insecticide/rodenticide use not in compliance with regulations. Pest strip by bar **Corrected On-Site**
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 live
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Rubbing alcohol on spice shelf **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Grill

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Baja Tavern & Eats in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Baja Tavern & Eats.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Baja Tavern & Eats may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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