DOLCE SALATO

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature test not being used to ensure proper sanitation as evidenced by inability to locate test strips.

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

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided cap. Corrected On-Site

High Priority - Dented cans present. 2 - #10 cans ground tomatoes. See stop sale.

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. Prep area- cut tomato - ambient cooling for 1/2 hour at 1:50pm (45F - Cooling) at 2:10pm 48F. Proper cooling will not occur at this rate. Operator removed to place in reach in to quick chill. Corrective Action Taken

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 for operator. 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. 1 employee less than 60 days. Employee filled out Employee Food Reporting Agreement during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided incomplete Time as a Public Health Control form. Filled out form properly with operator. 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. Lasagne - per operator prepared 2 days ago without date marking. Operator properly date marked. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne in triple floor unit - per operator prepared 3 days ago. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Front counter. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Top of Pizza oven.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a spatula stored in unclean water at 84°. Operator discarded water and sent utensil to wash. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. For cook at pizza station.

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 - Spray bottle containing toxic substance not labeled. Degreaser at 3 compartment sink. Operator labeled Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.