LA MIA FOCACCIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked butterfly pasta 52F @1:46 cooling since 9:00 rechecked 51F @2:15 at current rate of cooling food did not reach to 41F within 6. hours. Employee voluntarily discarded. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a tray of deli cold cuts in walk-in cooler. Operator stored correctly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in deep plastic covered container Cooked butterfly pasta 52F @1:46 cooling since 9:00 rechecked 51F @2:15 at current rate of cooling food did not reach to 41F within 6. hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Employee provided Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee covered head with hat. Corrected On-Site

Basic - Food stored on floor. Observed box of raw chicken breast stored on the walk-in floor. Observed multiple boxes of tomatoes, blood oranges, mangoes stored on kitchen floor.

Basic - Single-service articles improperly stored. Box of single serve plastic cups stored on the floor in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm chlorine. Operator added more chlorine rechecked 50 Ppm Corrected On-Site

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. Observed employee place dirty dishes in dishwasher and then clean fresh basil with out washing hands

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (95F-145F - Hot Holding) at front counter stored in a pan on top of sandwich press. Per operator held out of temperature less than 2 hours. Operator stated items are discarded at end of working day. Operator will place item on TPHC. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers and cups stored in handwashing sink on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Employee provided

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator form

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil removed from original container not labeled

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located back kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Front counter middle make table.

Basic - Floor not cleaned when the least amount of food is exposed. Observed front counter floor.

Basic - Floor soiled/has accumulation of debris. Observed build up of grease on floor behind convection oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 2 door beverage air reach in cooler soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open alkaline water bottle in walk-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed butterfly cooked pasta. Operator labeled Corrected On-Site

Basic - Ceiling tile missing. Rear kitchen by rear kitchen exit door.

Basic - Floor soiled/has accumulation of debris. Observed in corner behind convection oven floor has accumulation of grease and debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on beverage air reach in cooler soiled with grease, food debris, dirt, slime or dust.

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. As per operator employee training will be updated.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter low boy cooler- observed employee open beverage in low boy cooler. Employee removed beverage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed a co2 tank next to ice machine not secure.

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

Basic - Floor not cleaned when the least amount of food is exposed. -Observed food residue on floor at front line area. Repeat Violation

Basic - Food stored on floor. -Observed case with drinks stored on floor in prep area. Operator removed and stored properly Corrected On-Site

Basic - Single-service articles improperly stored. -Observed cases with cups stored on dry storage floor. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Displayed food not properly protected from contamination. -Observed uncovered container with cookies at front counter. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed food residue buildup on floor at front line.

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer floor. Repeat Violation

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at front counter soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on table next to tray with bread by front counter.

Basic - Food stored on floor. Observed container with soup on floor in walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth solution stored on handwash sink in service area. Operator removed. Corrected On-Site