PRIVATE CHEF SEBASTIAN MAZZZOTTA

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used for flour in dry storage.

Basic - Working containers of food removed from original container not identified by common name. Containers of flour in dry storage are not labeled.

Intermediate - Spray bottle containing toxic substance not labeled next to the ware washing station. Operator labeled the spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar inside container at the dry storage area. Operator removed the bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Operator cleaned the handle. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Vacuum sealed cooked foods (braised short ribs, lamb and duck) packaged without HACCP PLAN

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 operator with DBPR HR 5030-104 Corrected On-Site

Intermediate - Food reduced oxygen packaged for cook-chill/sous vide distributed/sold to an establishment owned or operated by another entity. Vacuum sealed cooked foods (braised short ribs, lamb and duck) per operator sold to third parties.

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. Provided operator with Employee Reporting Agreement DBPR HR 5030-103 Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Salsa made the day before per the operator not date marked. Operator labeled the salsa. Corrected On-Site