GRAZIANO'S GOURMET

High Priority - Live, small flying insects found Observed 2 small flying insects landing on bread at display case. Operator discarded items at will. Observed 1 small flying insects landing on wall in restroom. Observed 3 small flying insects at dinning area landing on tables.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed small flying insects landing on grasa bread.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook like - rolled sausage (48F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut tomatoes (47F - Cold Holding); salmon (48F - Cold Holding)as per employee items not portioned or prepared today, held out of temperature for approximately 12 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at salad station - tomatoes soup (116-124F - Hot Holding); as per employee item not reheated properly. Employee stirred it item. Observed at empanadas display - overfilled container of ham and cheese empanadas (126F - Hot Holding) employee discarded items at will.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at salad station. Operator provided item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to walk in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on steam table at cook line. Operator stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed canned tomatoes stored directly next to walk in freezer- operator stored correctly.

Basic - Ice scoop handle in contact with ice. Observed at ice machine next to walk in freezer. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale. Observed at dessert display case at front - cheese cake (47F - Cold Holding); tiramisu (46F - Cold Holding) as per operator items held out of temperature for approximately 1 hours. Operator stored in cooler. Observed at flip top cooler across from main grill - raw shell eggs (65F - Cold Holding); pooled eggs (52F - Cold Holding); as per operator items held out of temperature for approximately 20 minutes. Operator stored items in wall in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from main grill - tripe (58F - Cold Holding); long chorizo (58F - Cold Holding); small chorizo (52F - Cold Holding); chicken burger (46F - Cold Holding); burger (48F - Cold Holding) as per operator items held out of temperature for approximately 12 hours. Items not portioned or prepared today. See stop sale. Observed at containers in ice bath on wheeled cart - diced ham (55F - Cold Holding); diced turkey (55F - Cold Holding) as per operator items held out of temperature for approximately 5 hours. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - 4 way splitter without vacuum breakers. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to grill - wiping cloth stored in sink bowl.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 12 employees on duty without manager present.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of cheese packaged on site. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed by the register in market area - cases of plastic bottled water stored directly on the floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both restrooms.

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 at grill - employee grabbed and moved trash can - returned to manipulate food into pan without washing hands. Educated employee on hand washing techniques- employee washed hands and put new gloves on. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at empanada case - Sausage empanada (120F - Hot Holding). Operator placed empanadas to heat up to 165F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after 4 way splitter. Warning

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Observed reduced oxygen packed cheese at supermarket areas - as per operator item commercially packaged on site. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Meat station handwashing sink additionally no paper towels at handwashing sink by panini station. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written HACCP plan for oxygen reduction of hard cheese. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal drinks throughout establishment stored on preparation tables. Operator removed and stored properly Corrected On-Site Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored properly. Corrected On-Site Warning

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator could not provide parasite destruction for cold smoked salmon Warning

High Priority - Observed raw unwashed produce over clean prepped produce in the walk in cooler Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 20lbs of beef soup dated 8/25 , 22 quarts of egg wash dated 8/6 and 3 quarts of homemade chimi Cheri made 8/6/, cooked tiurkey 8/30, beef marinara 8/16/, aioli sauce 8/5, portobello mushrooms dated 08/19; cow glands 08/19, raw chicken with chimichuri and raw chicken 8/24 raw chicken 8/24, cooked pasta 8/21 Observed short ribs made 9/5 in walk in cooler with no date marking 15lbs Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef burger, chicken burger, chorizo, raw chicken, blood sausage, havart cheese not date marked. Per operator Stephanie food was prepped 24 hours and not date marked Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef burger, 20lbs, , blood sausage 20lbs chorizo sausage 40 lbs at from 48. -67 °F, per operator products were left overnight in reach in cooler , never been moved. Flip top cooler front counter. Observed sun dried tomatoes 9/6. 54°F 1, artichokes 54°F 2.mozzarella cheese balls 58°F 3.Potato salad 9/6 9/6 4, prosciutto sis°F dated 9/6 5, beau cheese crumbles 56 °F9/6 6, arugula 66°F dated 9/6 7, romaine lettuce 66°F Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 20lbs of beef soup dated 8/25 , 22 quarts of egg wash dated 8/6 and 3 quarts of homemade chimi Churi made 8/6/, cooked tiurkey 8/30, beef marinara 8/16/, aioli sauce 8/5, portobello mushrooms dated 08/19; cow glands 08/19, raw chicken with chimichuri and raw chicken 8/24 raw chicken 8/24, cooked pasta 8/21 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef burger, 20lbs , blood sausage 20lbs chorizo sausage 40 lbs a at from 48. -67 °F, per operator products were left overnight in reach in cooler , never been moved. Flip top cooler front counter. Observed sun dried tomatoes 9/6. 54°F 1, artichokes 54°F 2.mozzarella cheese balls 58°F 3.Potato salad 9/6 9/6 4, prosciutto 58°F dated 9/6 5, beau cheese crumbles 560F- F9/6 6, arugula 66°F dated 9/6 7, romaine lettuce 66°F Repeat Violation Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomatoes cut at 9am from walk in cooler placed on flip top cooler at 9:15am has not reached ambient temperature of 41 °F. First temperature,at 1:30pm cut lettuce from walk in overnight 9/6 at 47°F . Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottles of unlabeled degreaser hanging on the sides of hand washing sinks throughout establishment. Spray bottle containing toxic substance not labeled. Observed bottles of degreaser hanging on the sides of the hand washing sink at front counter, coffee area prep area and meat area. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at the prep sink with hose attached to the sink in meat station Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Observed cutting boards on cooks line with black mold like substance 2. Observe both mixers accumulated with yellow, green and black mold like substance on the spout, base and guard of mixer machines. 3. Accumulation of black/green mold-like substance in the interior of the ice bin holding cold glasses 4, Observed Dish-machine chlorine sanitizer not at proper minimum strength. 10ppm, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 5.Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizer at 3 compartment sink at 100ppm. Observed can blade opener built up with grease and food buildup Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink at front. 2Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook lines being used to dump food Observed hand washing sink at front counter with dirty spoon inside the sink Observed hand washing sink on cook line used for dumping sanitizing solution Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense sweet mashed potatoes in the walkin Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in ware washing area with built up black dust mold like substance. Observed black mold like substance on fans in the walk in cooler. Light not functioning. Observed light burnt out in walk in cooler Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed opened employee beverage without lid at front counter in front of display area of food. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage on prep shelf located at front counter. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath-entrance back door. Warning

Basic - Food stored on floor. Observed food on the floor in walk-in cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink located at cooks line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods and grease buildup behind fryers on cook line with grease debris and food build up Warning

Basic - Old labels stuck to food containers after cleaning. Observed-old labels on clean sanitized dish pan. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed both mops stored in buckets not hung to dry. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth on cooks line quaternary ammonium at 0 ppm. Operator corrected to 200ppm. Observed Wet wiping cloth not stored in sanitizing solution on cooks line and front counters between uses. Open corrected on site. Corrected On-Site Repeat Violation Warning