SCUOTTOS CONEY ISLAND TREATS INC

Intermediate - Handwash sink used for purposes other than handwashing. Observed label in handwash sink in dishwasher area.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator shown a digital copy of responsible vendors food handler cert

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple clean pots on top shelf at triple sink not inverted

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved at both kitchen flip tops

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed to go cup in kitchen flip top. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple rags on counter tops and flip tops

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched apron and stuck gloved hand in pockets, immediately started working on breading eggplants right after putting same gloved hand in breading.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw shell eggs over cooked chicken wings Raw chicken over beer bottles in Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. By front drive through window, 2 tanks unsecured

Basic - Employee eating in a food preparation or other restricted area. Operator drank water from prep area by flip top, all the way to the triple sink area.

Basic - Food stored on floor. Pizza sauce in walk in cooler left to cool directly on floor

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered drink in reach in cooler underneath flip top by stove. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler, water in bottom of unit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooler, placed over marinara sauce. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (next to stove); mozzarella cheese (45F - Cold Holding). Per operator food not portioned or prepared today, in unit less than 2hrs. Observed mozzarella stuffed, above fill line. Operator adjusted. 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. Printed and provided new written plan for operator Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured by drive through window. Operator secured with rope Corrected On-Site

Basic - Food stored on floor. Inside walk in cooler, raw chicken stored in direct contact with floor. Operator removed Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in single door reach in cooler Repeat Violation

Basic - Stored food not covered. Marinara, in walk in cooler, sauce uncovered. Operator covered Corrected On-Site Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lights in walk in cooler, not functional. No light source

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Food stored on floor. Tomatoes. Walk In Cooler Owner removed item and placed on shelf

Basic - Ice buildup in reach-in freezer.

Basic - Stored food not covered. Noodles in True Cooler. Noodles Owner covered foods.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned around fryer station with degreaser and then put on clean gloves to begin preparing orders without first washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee completed cleaning around cook line and washed hands very briefly before putting on new gloves to return to cook line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink with attached hose missing vacuum breaker.

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. Bulletin printed and provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of grated cheese by steam well. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to squeeze bottles of oil on shelf above cutting board at fryer station.

Basic - Food stored on floor. Case of raw chicken on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Soiled tongs handing on oven door in kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Soiled dry clothes on cutting board at salad station.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth used with cleaning agent left on cutting board at fryer station.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at fryer station not labeled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed machine to 10 ppm. Operator set up 3 compartment sink with chlorine solution 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored on top of ricotta cheese containers in walk in cooler Operator removed and stored correctly. Corrected On-Site

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. Observed no time mark on pizza , Operator stated pizza was cooked at 1:45pm and placed time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and meat slicer with build up food residue . Operator started cleaning can opener and mixer. Corrective Action Taken

Intermediate - Handwash sink located at front counter used for purposes other than hand-washing as a dump sink. Operator cleaned and sanitized sink. Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed and stored correctly Corrected On-Site

Basic - Equipment in poor repair. Observed reach in interior of cooler door broken with insulation exposed. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed mozzarella cheese boxes stored on floor, not 6 inches off the floor. Operator place on shelves in walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment oven door handles between uses.. Operator removed and stored in hot water at 145°F Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 at 75 degrees Fahrenheit. Operator changed soiled water, utensils and stored in hot water 147°F Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator placed towels in wiping cloth slution

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and continue to engage in food preparation by touching ready to eat foods without washing hands. Educate employee

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed water container refilling in handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on soup and marinara sauce stored in walk in cooler. Per operator, both items were cooked on 03/22/2022.

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. Observed employee training with Food Safety First expired on 10/9/2021.

Basic - 1. Accumulation of debris inside warewashing machine. 2. Observed soiled residue buildup on the exterior of dishwashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee cup with coffee stored on food preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee drink stored on top shelf in Srgus freezer.

Basic - Equipment in poor repair. -Observed true double door refrigerator gasket in disrepairs.

Basic - Stored food not covered. -Observed container with marinara sauce stored in walk-in cooler not covered. -Observed container with food items stored on walk-in cooler floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm corrected to 100ppm) operator calibrator the machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Operator removed from the cheese. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Standing water in bottom of reach-in-cooler. At the pizza station.

Basic - Throughout the kitchen- Cutting board has cut marks and is no longer cleanable.