PALERMO BRUNCH

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. Dishwasher (Chlorine 00ppm).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top make table-cut tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); oil and garlic sauce (50F - Cold Holding) turkey (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); eggs batter (48F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved to a working unit, advised operator not to use unit, until technician checks it. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area, blocked by mop bucket and two brooms, Employee removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

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 - Non-pitting surface rust on food-contact equipment. Under prep table shelf. cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top/ lower cooler, cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth inside bucket with not sanitizer solution. Employee removed and placed on sanitizer solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cook line, above stove shelf, bottles of cooking oil, water, and barbecue sauce, Employee labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken breast stored over cooked sun dried tomatoes on shelf in walk in cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shredded pork (48-49F - Cold Holding) and sliced cheese (53F - Cold Holding) in flip top make table in kitchen.operator states holding less than four hours, instructed to move to reach in freezer to quickly chill foods.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed opened gallon of milk without proper date marking, operator states opened on Sunday 3/20/22, properly date marked for compliance. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed kitchen hand wash sink blocked by ladder. Operator removed ladder from sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels or employee signage provided at hand wash sink in kitchen. Operator replenished hand towels and added hand signage during inspection. Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Observed dish machine 0 ppm.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phones stored behind food preparation table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. -Observed multiple pairs of tongs stored on oven door handles in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled throughout cook line in kitchen.

Basic - Single-service articles improperly stored. -Observed sleeves of single use containers stored on floor in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walls soiled throughout cook line in kitchen.