CAFE VERONA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.In the reach in cooler on the cook line tomato sauce (44F - Cold Holding). Operator moved the tomato sauce to another cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. There used to be a undated clam tag.

Intermediate - Handwash sink not accessible for employee use at all times. There are multiple bottles of wine in the hand washing sink at the bar. Operator removed the bottles of wine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There are two unlabeled chemical spray bottles in the servers area near the rest rooms.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the right side interior wall of the ice machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. There are cases of French fries on the floor in the walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler on the cook line, Poultry (46F - Cold Holding). Operator iced the chicken. 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. In the single door upright cooler on the cook line cooked shrimp that was prepared greater than 24 ours prior per the operator is not date marked. Operator date marked the cooked shrimp. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the service station at the bar.

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical soray bottle in the servers area.

Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank in the servers area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. There is commercially processed reduced oxygen packaged swordfish in the drawer cooler still in the reduced oxygen environment.

Basic - Ice scoop handle in contact with ice. There is a ice scoop with the handle in the ice in the servers area.

High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage there are three cans of Italian peeled tomatoes with dented rims and sides not segregated from the undamaged cans.

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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. Corrective Action Taken

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. Inspector provided the operator with the employee reporting agreement. 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.in the bottom of the make table in the center of the cook's line tomato sauce and bolognaise sauce do not have date marking. Per operator both sauces were prepared more than 24 hours ago.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the drawer cooler on the cooks line swordfish is thawed in reduced oxygen packaging that state the fish is to be removed from the packaging and thawed under refrigeration.

Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage there are three cans of Italian peeled tomatoes with dented rims and sides not segregated from the undamaged cans. See stop-sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grese on the hood filters.

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). Operator set up the triple sink to sanitize. Quaternary sanitizer 200ppm. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee sprinkled alt onto cooked french fries with bare hands. Inspector educated the employee who washed hands, put on gloves and recooked and seasoned the french fries. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no running water at the hand washing sink, at the bar and at the service station.

Basic - Bowl or other container with no handle used to dispense food. There is a foam cup in a container of corn meal. Operator discarded the foam cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hairnet. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table in front of the grill, diced tomatoes (44F - Cold Holding); pico de gallo (45F - Cold Holding). Operator iced out of temperature items and called a technician. This is a repeat violation from 8/5/2021. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.there is a mold like substance inside the ice machine and on the ice chute. This is a repeat violation from 8/5/2021. Repeat Violation

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.

Basic - Food stored on floor. There is food stored on the floor in the walk-in cooler and freezer.