COTUFA KITCHEN

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline - water 82F. Operator turned on valve. Water 105F. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over fruit in chest freezer. Operator stored all items properly. Corrected On-Site

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. Milk - front counter. Per operator opened 3 days ago. Operator voluntarily discarded. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. House Made Tomato Sauce 48F at 10AM (cooling overnight), to 47F at 10:30am. Operator stated that it was placed in the cooler the day before. See Stop Sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed packaged raw beef over a open box of croissants in white chest freezer in front. Operator moved croissants to other side of freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House Made Tomato Sauce 48F at 10AM (cooling overnight), to 47F at 10:30am. Operator stated that it was placed in the cooler the day before.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. Operator will print and display. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Container of oil not stored properly. Operator moved off floor. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap and sanitizer mixed together. Reviewed proper ware washing procedures with operator. Operator set up triple sink properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (51°F). Observed item stored on top of food pans in upper section of flip top. Per operator item was placed in unit less than an hour ago. Advised operator to place item in reach in to quick chill. Operator moved item. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in front counter hand sink. Operator removed. Corrected On-Site

Basic - Water leaking from pipe under Cookline hand sink.