THE ITALIAN FISHERMAN GRANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta, cooked rice balls, raw chicken breast and raw shell eggs. Walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta, cooked rice balls, raw chicken and raw shell eggs eggs. Walk in cooler Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer 40f Checked with inspectors thermometer. 50+. Calibration conducted on inspectors thermometer 32f in ice bath. Confirmed with operator

Intermediate - Handwash sink used for purposes other than handwashing. Pots in sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar Corrected On-Site

Basic - Floor area(s) covered with standing water. Kitchen Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket lg make table Repeat Violation

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. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel tags for 90 days.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line

Intermediate - Well water testing report/documentation is not available upon request. Operator called to get copy.

Basic - Bowl or other container with no handle used to dispense food. To scoop breading and flour

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Hole in or other damage to wall. In 3 bay sink Gap along the ceiling in dish washing area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler Corrected On-Site