DEROMO'S GOURMET RESTAURANT & MARKET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat chicken gravy in reach in cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 pieces of mahi in reach in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed scallops 52F-cold holding in reach in cooler held overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops 52F-cold holding in reach in cooler held overnight. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cook line. Operator removed. Corrected On-Site Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 140F). Operator set up triple sink for proper sanitization. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chemical test kit available to test sanitizer in triple sink. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by server side station. Warning

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. Observered 5 pieces of mahi in reach in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table next to clean serving dishes. Warning

Basic - Food stored on floor. Beef stock on ground in walk in cooler. Operator moved to propers storage. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees in dish area by triple sink and front bar. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in the top of the maketable at the sandwich grill directly over bread and cheese. No barrier between top cold rail and interior storage. Operator moved shell eggs to bottom of the unit. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (60F - Cold Holding), held at the sandwich station. tuna salad at the sandwich station at 46 F. tuna salad (46F - Cold Holding) Curry chicken salad, prepped 4 hours ago and held in Prepared Foods walk-in cooler at improper temperature. curry chicken salad (64F - Cold Holding) Tuna salad, held in the Prepared Foods walk-in cooler at improper temperature. tuna salad (46F - Cold Holding ) Diced tomatoes in the Prepared Foods walk-in cooler at improper temperature. Bruschetta (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at the sandwich station were 60F sliced tomatoes (60F - cold holding) tuna salad at the sandwich station at 46 F. tuna salad (46F - Cold Holding) Curry chicken salad, prepped 4 hours ago and held in Prepared Foods walk-in cooler at improper temperature. curry chicken salad (64F - Cold Holding) Tuna salad, held in the Prepared Foods walk-in cooler at improper temperature. tuna salad (46F - Cold Holding) Greek/Orzo salad, stored in the Prepared Foods walk-in cooler at improper temperature. Orzo/Greek Salad (48F - Cold Holding) Diced tomatoes in the Prepared Foods walk-in cooler at improper temperature. Bruschetta (47F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza held at room temperature for selling slices had no time marking. Manager confirmed product was placed into service less than 4 hours prior. Reviewed time as a public health control requirements with Operator.

Intermediate - Spray bottle containing yellow toxic substance not labeled, stored at the three-compartment sink. Operator removed spray bottle for labeling. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Closed employee personal drink tumbler was stored on a shelf with honey and liquers in the Bakery prep-area. Operator moved drink to below and away from food for sale to the public.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food st the pizza station was wearing a wristwatch.

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. Bar dishwasher machine. Dishwasher (Chlorine 0ppm) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); cut tomatoes (47F - Cold Holding); crab (47F - Cold Holding). Items in service less than 4 hours, Chef discarded and iced down unit. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener observed to have heavy encrusted debris on the blade. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 48F cold hold, pasta 53F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by trash container. Educated operator on not having hand wash sink blocked. Operator removed trash container. Corrected On-Site Repeat Violation Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Warning

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Dishwash area. Operator placed sign at hand wash sink. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Warning

Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area. Warning

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) in bar area after running and priming three times. Operator phoned technician and Warning

Intermediate - Handwash sink not accessible for employee use at all times. Prep line right side handwash sink blocked with large stock pot. Operator cleared the sink. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook line left used to store scoops. Cook line left used as dump sink. Bar area handwash sink used as dump sink. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Beef carpaccio on lunch and dinner menu served raw per operator not marked per raw. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at any employee handwash sink. 80F after running five minutes. Warning

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food incorrectly filled out. Operator updated the plan to accurately reflect foods held using time as a public health control. Warning

Basic - Floor area(s) covered with standing water in dishwashing area. Warning

Basic - Outer openings not protected during operation in bar area, no protection from outside. This is a repeat violation from 7/25/2022. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 16 small flying insects observed in drink service station at far right of restaurant. Also in bar area far back three small flying insects observed. Warning - From follow-up inspection 2022-07-27: 11 small flying insects in drink service station at far right of restaurant. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food on front service line. Provided operator with time as a public health control form. Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottles containing toxic substance not labeled in dishwashing area. Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side back of kitchen. Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in walk-in cooler and plastic dish ware storage rack. Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar area windows open directly to outside, pests present. Warning - From follow-up inspection 2022-07-27: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch in dishwashing area. Also vacuum breakers in mop sink and dishwashing area improperly installed. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 16 small flying insects observed in drink service station at far right of restaurant. Also in bar area far back three small flying insects observed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw salmon (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding); cut tomatoes (47F - Cold Holding) for one hour, per operator lunch service ended one hour ago and cooler door was open constantly. Operator opened door to walk-in freezer for quick cooling. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food on front service line. Provided operator with time as a public health control form. Warning

Intermediate - Spray bottles containing toxic substance not labeled in dishwashing area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side back of kitchen. Warning

Basic - Carbon dioxide/helium tanks not adequately secured by back entrance to kitchen. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On service line scoop in standing water 105F to far left. Warning

Basic - Old labels stuck to food containers after cleaning in walk-in cooler and plastic dish ware storage rack. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar area windows open directly to outside, pests present. Warning