CHE VITA

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.white board Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to other cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Waiting for repairs, operator is using alternate dish machine in banquet area until repairs are complete.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Reach in cooler, make station for pizza Prep not holding cold, and has pooling water inside toe food storage area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at the bar by the trash can on the end. 1 live fly in the dry storage area where the plates are stored, operator made aware and is sending employee to eliminate the issue and sanitize the areas. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep area, operator replaced. Corrected On-Site Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples are wrapped but not the pears, any fruit with a skin that can be consumed must be protected.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back storage

Basic - Floor soiled/has accumulation of debris. Floors and floor drains in back dry storage. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator moved. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Walk in cooler shelving Warning - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet equipment and plates Warning - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back dry storage Warning - From follow-up inspection 2024-03-06: still some debris under the equipment Time Extended

Intermediate - - From initial inspection : 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 had some certificates from safe staff, Human Resources will provide the rest at next inspection. Warning - From follow-up inspection 2023-10-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Warning - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Pipes under ice well in kitchen soiled. Warning - From follow-up inspection 2023-10-17: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty to clean dishes, discussed with operator proper hand-washing when handling clean equipment. 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. Issued form to 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. Issued form to operator. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Fixed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees coffee cup with water pitchers Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Plumbing system in disrepair. Overflow on hand sink missing pipe, operator will replace or plug hole.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade sauce dated 9/30. Oil/fresh garlic mix dated 10/06.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade sauce dated 9/30. Oil/fresh garlic mix dated 10/06.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Mixed berry smoothies and yogurt at self service area not under sneeze guard. Put under sneeze guard. Corrected On-Site

Basic - Employee coffee cup on top of fryer. Removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored on floor. Oil on cook line. Moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Removed. In-use knife/knives stored in cracks between pieces of equipment. Relocated. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

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. Ran machine twice. Tested 0ppm. Sanitizer block was not being dispensed correctly.

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. Observed employee putting lettuce on a burger. Discussed proper use of gloves with employee. Employee put on gloves to continue working with food. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Cell phone on prep table. Removed. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Standing water in bottom of reach-in-cooler. Right side of cookline.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store spoon. Removed. Cups stored in dish area sink. Removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. On cookline. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line handwash sink. Repeat Violation