| 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.
Co2 tanks not properly secured on right side food storage room. **Repeat Violation**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook wearing a watch while preparing food on cook line. Reviewed policy with cook.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Pizza maker with no hair restraint while preparing pizzas in front pizza station.
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14-11-4
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Basic - Equipment in poor repair.
1. Pizza cooler have torn gaskets. Cooler located in front pizza station.
2. Walk in cooler gasket torn. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Opened cases of produce stored on floor in walk in cooler. Reviewed policy with chef
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Chipped Pizza peel being use in front pizza counter **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Lights above appetizer station and lights near salad station missing covers. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler and reach in cooler in appetizer station have soiled gaskets.
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Cardboard box is being reuse to storage bread in front pizza station. Employee discarded cardboard box **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in cooler in frying station.
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08B-12-5
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Basic - Stored food not covered.
Uncovered Large ice cubes stored in walk in freezer. Reviewed policy with chef. **Repeat Violation**
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22-41-4
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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.
Dishmachine 0ppm. Dishmachine was ran multiple times and it is still reading 0ppm. Employee set up three compartment sink. Three compartment sink is 100ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee cutting bread to be server to the customers with bare hands. Employee hands were cleaned and no cross contamination was observed. Reviewed policy with chef. **Repeat Violation** **Admin Complaint**
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12A-11-4
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High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed chef coming out of the bathroom and going straight to the cook line to cook without washing his hands first. Reviewed policy with chef.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw veal stored over pre cooked ravioli in reach in cooler in frying station. Reviewed proper food storage with employee **Repeat Violation** **Admin Complaint**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cook handling raw chicken then changing gloves and then plating food without washing his hands. Reviewed policy with chef.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. butter packs (67-68°F) stored at room temperature in expo station on cook line. Employee stated butter was taking out of the cooler an hour ago.
2. Cooked pasta 66°F stored at room temperature on prep table next to soup well in salad station. Employee stated pasta was taking out of the cooler an hour ago.
3. house made lemon sauce ( made with butter) (48°F); chicken stock (65°F); butter (73°F) stored at room temperature on cook line. Chef stated food was taking out of the cooler an hour ago.
Chef placed all food in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker on added splitter to mop sink faucet in non chemical side. **Repeat Violation** **Admin Complaint**
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53A-05-6
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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/
Certified manager not present during inspection. 8 food handler employees present.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pasta and lasagna not date marked in walk in cooler. Kitchen manager stated food was cooked between Saturday and yesterday morning. Reviewed policy with manager **Repeat Violation**
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