LA TAVOLA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler mashed potatoes (47F - Cooling). Per operator and date marking on container the mashed potatoes were from the previous day. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler mashed potatoes (47F - Cooling). Per operator and date marking on container the mashed potatoes were from the previous day. See stop sale.

Basic - In-use wet wiping cloth/towel used under cutting board in the back kitchen. Operator removed the wet wiping towel.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, lamb sauce marked with a production date 9 days prior. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, lamb sauce marked with a production date 9 days prior.

Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on top of the ice machine. Operator ran the ice scoop through the dishwasher and placed it into a pan on top of the ice machine. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the drawer cooler under the flat top grill raw ground beef and raw lamb chops are stored in the same pan. Operator moved the lamb to separate storage. On a rolling rack in the walk in cooler raw ground beef is stored above raw whole muscle beef and veal. Operator moved items to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee washed their hands while still wearing gloves. Spoke with employee about proper hand washing, employee did not remove gloves and properly wash their hands before handling clean pans.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the prep area. Operator provided paper towels. Repeat Violation

Basic - Food stored on floor. There is a case of green tomatoes stored on the floor under the hand washing sink in the prep area.

Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop is stored on top of the ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There is a ice cream scoop in 78F water on a shelf next to the hand washing sink on the cook line.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the prep area or on the cook's line. Operator printed and placed the signs at the sinks. Corrected On-Site Warning - From follow-up inspection 2024-11-25: No hand washing sign at the hand sink on the cook line. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.in the walk-in cooler there is 7 gallons lobster stock (64F - Cooling). The stock il date labeled from the previous day. Inspector discussed proper cooling methods with the operator. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler next to the salad station live clams are stored over peas. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.in the walk-in cooler there is 7 gallons lobster stock (64F - Cooling). The stock il date labeled from the previous day. Inspector discussed proper cooling methods with the operator. See stop sale.

Basic - Employee with no hair restraint while engaging in food preparation. There are employees with no hair restraint preparing food. Employee put on a hair net. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At the bar there are two ice scoops in the ice bin with the handles in contact with the ice. Inspector educated the bartender on proper storage of the ice scoops, operator stored the ice scoops properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line there is a knife stored between the cold food make table and the hot food make table. Operator removed the knife, inspector educated operator on proper storage of in use utensils. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the drawer cooler under the grill raw whole muscle beef is stored with ground beef. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The smoked salmon on the breakfast menu is not identified. Operator retyped the menu with the salmon identified as raw/undercooked. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory on the breakfast/lunch menu. Operator retyped the menu. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee cellphone is on the slicer. Operator removed the cellphone..

Basic - Food stored on floor. There are french fries and rolls stored on the floor in the walk-in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed their license during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door upright cooler in front of the convection oven raw lamb chops are stored over ready to eat mashed potatoes. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook's line, cooked sausage (99F - Hot Holding). Operator stated that the sausage was was cooked two hours ago. Operator moved the sausage to the flat top grill to reheat. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dish washing area.

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hair net. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between the make table coolers on the right hand side of the cook's line. Operator moved the knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from an oven door handle. Operator removed the tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There is a case of shrimp thawing on a prep table in the back kitchen. Operator moved the shrimp to the walk-in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the center make table on the front line there is a plastic ramekin in a container of shredded parmesan cheese. Operator removed the ramekin. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the second speed rack from the door in the walk-in cooler there is raw ground beef stored above whole muscle lamb and pork. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler at the service bar, milk (44F - Cold Holding). Operator moved the milk to another cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of old food debris on the can opener blade.

Basic - Plumbing system in disrepair. The hand washing sink in the dish washing area leaks onto the floor.

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 rice (46°F - Cooling) in the walk-in cooler. Per the operator the rice was prepared the previous day.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks stored over cooked beef ribs on a speed rack in the walk-in cooler. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (46°F - Cooling) in the walk-in cooler. Per the operator the rice was prepared the previous day.

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 all employee training has expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical spray bottle in the dish washing area.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in the women's bathroom next to the dining room and next to the bar used by customers and employees.

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook with no hair restraint preparing food. Cook put on a hat. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping towel next to the hand washing sink by the doors to the dining room.