LA CAPRICCIOSA

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink in dish area, cutting board blocking sink. Operator removed cutting board. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On prep table, spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At hand wash sink on cook line, tongs stored on Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table, wet wiping cloth stored under cutting board. Operator removed Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up and served plated food without washing hands. Reviewed proper hand washing and server properly washed hands. Corrected On-Site

Intermediate - 2 Spray bottles containing toxic substance not labeled - By triple sink. Operator labeled. 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 properly washed hands in approved 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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs hanging on side of cookline hand sink. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink. Operator posted. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Beef on menu contains raw beef and needs to be identified. Menus were reprinted since last inspection and an asterisk was added to the headline, instead the item. Operator marked item on the menu during inspection. Corrected On-Site Repeat Violation

High Priority - Food stored in ice used for drinks. Wine and alcohol bottles in ice used for customers. Bottles removed and ice discarded. See stop sale. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Wine and alcohol bottles in ice used for customers. Bottles removed and ice discarded. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese (41-47F - Cold Holding) in pizza station flip top cooler. Cheese in cooler less than 3 hours per cook. Cheese over stacked above cold holding line and over filled portion moved to inside cooler. Corrective Action Taken

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Beef carpaccio on menu. Asterisk added to menus. Corrected On-Site

Basic - In-use ice scoop stored on top of ice machine surface between uses. Ice scoop removed and cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in sink thawing at room temperature. Water turned on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shell eggs stored above pasta and flour. Raw foods moved and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50); fish (50) in flip top cooler. Shrimp and fish in cooler less than 3 hours and ice added to quick chill. No TCS foods to be stored in cooler. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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.