CAFE VICO INC

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to dishwashing area. Operator replaced paper towels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish employee touched dirty dishes then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left to right - #3 - Raw fish stored over ready to eat capers. Sub zero - raw bacon stored over ready to eat cheese. Operator stored all items properly. Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied. Operator tagged supply. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink water 80F.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice scoop handle in contact with ice. Bar. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station flip top cooler, fresh mozzarella (45F - Cold Holding); shredded mozzarella (46F - Cold Holding). Operator stated held less than two hours. Employee put items on ice to chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar area, ice machine has accumulated of mold like substance . Operator cleaned Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar, ice scoop handle in contact with ice. Operator removed scoop Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse spoon in hand washing sink on cook line. Observed spoon in hand washing sink. Employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense semolina and breadcrumbs. Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table on cook line. Operator placed on lower shelf.

Basic - Working containers of food removed from original container not identified by common name. Working containers of salt removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Food stored in ice used for drinks. Bottle of wine and can soda in bar drink ice. Operator cleaned bin and replaced ice. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline reach in - raw fish stored over ready to eat tomatoes. Operator stored all items properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Bottle of wine and can soda in bar drink ice. Operator cleaned bin and replaced ice. See stop sale.

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. Provided handout to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns. Operator cleaned during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio. Operator updated menus during inspection. Corrected On-Site

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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at server station accumulation of black/green mold like substance

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on cook line. Operator moved to bottom shelf. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw smoked salmon stored over vegetables in glass door reach in. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine - chlorine 50ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - marinara (148F - Hot Holding). Per operator item was reheated on stovetop and held for almost an hour at 4:25pm. Operator immediately moved item back to grill to reheat. At 4:45pm, 190-210F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Operator replaced. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled out Time as a Public Health Control form. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Corrected to 100ppm. Corrected On-Site

High Priority - Food stored in ice used for drinks. Bar area - wine bottles in ice machine. Operator removed wine bottles and drained ice. Advised operator to clean and sanitize ice machine. See stop sale. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Bar area - wine bottles in ice machine. Operator removed wine bottles and drained ice. Advised operator to clean and sanitize ice machine. See stop sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cristiano Rodrigues - Prometric - exp 11-9-2021

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon carpaccio. Reviewed menu updating with operator and he updated menu during inspection. Corrected On-Site

Intermediate - Some Clam/mussel/oyster tags not marked with last date served. Reviewed proper procedures with operator. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dessert area. Operator turned on valve. Hot water provided. >100F Corrected On-Site