SCOLAPASTA

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and Keys on shelf over cookline flip top, operator removed and stored properly. Corrected On-Site

Basic - Rear exterior door has a gap at the threshold that opens to the outside.

High Priority - 1. Left cookline flip top - Raw smoked salmon and raw beef stored over ready-to-eat cheese and vegetables. 2. Walk in cooler- raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. Corrected On-Site

High Priority - Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink. Corrected On-Site

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.

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. 2 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Walk in cooler; Raw chicken stored over raw beef operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked. Corrected On-Site Warning

Intermediate - Equipment drain line draining into handwash sink. -Hand washing sink next to oven. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right cookline flip top - raw pooled shell eggs on top - over ready to eat vegetables on bottom. Left cookline flip top - raw clams stored over ready to eat garlic. Operator stored all items properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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 Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - vodka sauce, bolo sauce, Alfredo sauce. Provided Time as a Public Control Form to operator. Operator filled out during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 85F. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline- Butter 61F- coldholding - operator states food out of temperature for 30 minutes- operator placed under time as a public health control for remaining 3.5 hours. Corrected On-Site

Basic - Food stored on floor. At dry storage rice on floor - operator moved off floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and wall by cookline- operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cheese. Chef removed eggs and placed on bottom shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of Drinking water Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wet stone stored in hand sink next to dry storage

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine.

Intermediate - Nonservice animals in the food establishment or on premises. Dog running loose through dining room

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 out of 8 employees certified. Employees working more than 60 days per manager

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In flip top cooler across from meat slicer