CICCIOS CALIFORNIA BRANDON

Intermediate - Handwash sink not accessible for employee use at all times. Fork and cup in hand wash sink at bar, manager removed at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cooked peppers and onions held on time. Sent manager written procedure.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cup lids, manager removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in pasta, removed at time off inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on bucket on shelf with oil and chips, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers next to dish machine. Repeat Violation Warning - From follow-up inspection 2024-07-30: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of mustard in dry storage.

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. Dish machine tested 0 ppm, operator changed out chemical tested 50 ppm. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+ppm Quaternary ammonia, operator remade tested 200ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in peas, operator removed at time of inspection. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of mustard in dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table, operator removed at time of inspection. employee bags on to go boxes, operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in dish area.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic cup lids not inverted, operator inverted at time of inspection. 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. Operator had employees sign reporting agreements at time of inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger in peppers, operator rewashed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in noodle, employee removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over washed broccoli in walk in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent big 6 to operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in cut leafy greans, operator removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water above reach in cooler. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting under prep table. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic containers under prep table.

Basic - Stored food not covered. Bag of flour opened unprotected in dry storage. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed basil over cut onions in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Near dish machine, employee removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 44 F in reach in cooler. Cut tomatoes 46 F in walk in cooler. Manager placed cut tomatoes on ice. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Cup in handwash sink near registers, operator removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line, operator replaced at time of inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided training for 1 employee.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink near registers temped 81 F, ran approximately 2 minutes. Maintenance fixed water at time of inspection temped 101 F. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cut lettuce, employee repositioned at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter sitting in standing water of 79 F, operator emptied water at time of inspection. Corrected On-Site

Basic - Open dumpster lid. Manager closed at time of inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table, operator relocated bucket at time of inspection. Corrected On-Site

Basic - Stored food not covered. Bag of flour open in dry storage, manager closed flour at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 50 ppm Quaternary ammonia, operator remade tested 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dryer storage. Container of seasoning not labeled, operator labeled at time of inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At north end of cookline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Prep room, dish room

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped chicken at 120 °F, operator placed item on flat top grill to re-heat. Re-temped chicken at 180 °F. Corrected On-Site

Intermediate - Proof of required state approved employee training not available 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. Observed plastic spray bottles containing toxic chemicals not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at cook line and bar area hand sink. Temped water at 75 °F, water was ran for 6 minutes. The establishment has hot water provided at ware washing area and mop sink.

Basic - Covered waste receptacle not provided in women's bathroom. Did not observe covered receptacle in women's restroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf adjacent dish machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers. Located in ware washing area.

Basic - Open dumpster lid. Operator closed dumpster lid at time of inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic containers not inverted on cook line. Operator inverted items at time of inspection. Corrected On-Site