| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Tank next to ice machine in server area
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
Trash and no lids
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Glass of soda above prep table, manager removed.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Glass of soda above prep table near dry storage room., manager removed.
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14-11-4
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Basic - Equipment in poor repair.
Make table near dry storage room, gaskets are torn, ambient temperature 57°
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08B-30-4
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Basic - Food stored in dry storage area not covered.
Containers of salt and breadcrumbs no lids
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08B-38-4
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Basic - Food stored on floor.
Boxed jug of oil on floor by microwaves, manager remove. Tomato sauce 5 gallon bucket on walk in cooler floor, manager removed **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging off pizza oven
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Spatulas in water on grill, water 87°. Manager moved container under higher heat. **Corrective Action Taken**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Make table near dry storage room and salad make table.
Clear stand up reach in cooler has thermometer in the back of the cooler and not in the warmest area.
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51-18-6
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Basic - No copy of latest inspection report available.
Unable to pull it up over email
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21-06-4
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Basic - Paper towel used as liner for food container.
Walk in cooler container of eggplant
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Make table near dry storage room
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
Plate of meat and container of meats no cover
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Bins of green spices in dry storage room, manager labeled each. Shaker of powder sugar and another of sugar next to ice machine, employee labeled **Corrected On-Site**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Container of heavy creamer in clear stand up reach in cooler. Manager discarded no date.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler near dry storage: chicken 61°, sausage 64°, veal 60°, butter 60°, rue 64°, milk 53°, noodles 53-56°, bacon 59°, crab 59°, deli meat 60°, eggs 59°, clams 52°, noodles 57°, penne 58°, salmon 54°, turkey 54°. Manager stated all foods where place on table at 3:30, ambient temperature 57°. Talked to manager about placing entire make table on time control. Manager time marked and printed written procedures during inspection.
Clear reach in cooler by dish machine: Anchovies 44°, creamer 46°, butter 47°. Ambient temperature 41°, manager stated they were prepping from this cooler door was opened a lot.
Salad reach in cooler: lettuce 58°-60°, salads 58°. Manager stated cooler was filled at 4:30, ambient temperature 58°. Manager placed on time control as well. Discarded at 8:30.
Under table near server area: Garlic oil pesto 74°, manager stated it was placed there at 4:30. Decided to move to walk in cooler.
Countertop next to pizza oven: garlic butter 62° talked to employee about placing in reach in cooler or placing on time control.
Bar caddy: blue cheese olives 62°, no ice in caddy to keep cold, employee stated she made them about 45mins ago. Employee placed in reach in cooler.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Meatball just cooked and 92°, on countertop near stove. Manager placed in hot wells. **Corrective Action Taken**
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08A-08-4
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High Priority - Raw animal food stored in same container as ready-to-eat food.
Bagged calamari container had a bag of spinach in same container, bag of spinach was removed from container. **Corrected On-Site**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
One shelled egg in walk in cooler case, manager removed **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Near server station, top portion
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Container of heavy creamer molded in clear stand up reach in cooler. Manager discarded no date.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
Manager removed and cleaned **Corrected On-Site**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Italian broccoli 97° on make table end of cooks line, manager stated they just cooked it and are cooling it. Manager placed in reach in cooler to continue cooling down.
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53B-13-5
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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.
Only 4 certificates for current employees
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler:
Lasagna and manicotti not dated, made Sunday. Manager labeled.
Lasagna in metal reach in cooler, manager stated it was made Sunday. Manager labeled.
**Corrected On-Site**
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