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Licensee
Name: AMICIS CATERED CUISINE License Number: CAT6215683
Rank: Catering License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 205 MARLBOROUGH ST.
OLDSMAR, FL 34677-3105

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/22/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 21
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside and outside warewashing machine. In warehouse area **Repeat Violation**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grinder on prep table **Corrected On-Site**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.walk in freezer **Corrected On-Site**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of buns on Walk in freezer floor **Corrected On-Site**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Lids on shelf in dishwashing/ warehouse area not inverted on shelf exposed to contamination ; Handles of silver ware up in container in food prep area ( corrected on site )
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored containers of utensils stored on floor in warehouse ; hot boxes, igloo coolers used to transport stored outside with no protection - no walls or ceiling
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee bottle of water on shelf near walk in freezer **Corrected On-Site** **Repeat Violation**
40-07-4    Basic - Employee personal items ( jacket ) stored with or above food, clean equipment and utensils, or single-service items.on shelving unit next to clean bowls; backpacks stored next to single service items on shelve below prep table in center kitchen **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food without wearing a hair restraint **Corrected On-Site**
14-11-4    Basic - Equipment in poor repair. Grinder and mixer with chipped paint surfaces on table in food prep area near dry storage room
36-58-4    Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Insulation's coming out of ceiling over dishes in warehouse/ dishwashing area
33-23-4    Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warehouse / dishwashing area
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Chipped / open holes of garage door in ware washing area
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut onions without washing first - discussed proper washing of produce prior to cutting with manager - employee stopped then washed onions **Corrective Action Taken** **Repeat Violation**
08B-17-4    Basic - Unwashed fruits/vegetables ( onions, boxes of mushrooms :) stored with ready-to-eat food.( clean lettuce ) in walk in cooler **Corrected On-Site**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
16-25-4    Basic - Warewashing conducted in outdoor area. Dishes washed while garage door is open in warehouse dish washing area - discussed closing door to wash dishes or not washing dishes when door is open **Corrective Action Taken**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - solution changed to 100 ppm chlorine **Corrected On-Site**
14-06-4    Basic - Wood food-contact surface not properly sealed. Storage shelves in warehouse area
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Spray bottles of water and oil on shelf at cook line **Corrected On-Site**
01B-01-4    High Priority - 1 Dented cans of cannelloni beans on shelf in dry storage rack in dry storage room. See stop sale. - segregated for return **Corrective Action Taken**
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Paint buckets used to store sauce in walk in cooler
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Sanitizer stored next to container of crumbs on shelf below food prep area - relocated **Corrected On-Site**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Resolve cleaner on shelf near walk in freezer- removed **Corrected On-Site**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cook line
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In warehouse area
22-22-4    Intermediate - Encrusted material on can opener blade. On prep table **Corrected On-Site** **Repeat Violation**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by Carter cook line - discussed accessibility of hand wash sinks with manager **Corrective Action Taken**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items ( scrub pad ) stored in the sink. In warehouse dish washing area **Corrected On-Site**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/6 employees engaged in food prep with no certified food manager present
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/26/18
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.