LA FONTANELLA RISTORANTE

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by bottled beverages at bar. Operator removed chemical. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in handwash sink next to three compartment sink and in food prep area. Educated operator on handwash only. Operator removed containers. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at handwash sink in salad prep station reaching 78F.

Basic - No handwashing sign provided at a hand sink used by food employees. Food prep area. Educated operator on importance of having hand wash sign. Operator placed sign at hand wash sink. Corrected On-Site Repeat Violation

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. Observed chlorine concentration at 0 ppm. Operator called technician and primed sanitizer. Note: establishment will use working dish machine in kitchen. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with frozen ravioli.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.

Intermediate - Food-contact surface soiled with food debris, grease on can opener. Educated operator on cleaning can opener daily. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed tray and food container stored in hand wash sink. Educated operator on hand wash only. Operator removed containers. Corrected On-Site Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked sauces in reach in freezer not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked pastas, sauces, and meats not date marked in walk in cooler.

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. Operator removed employee beverage. Corrected On-Site

Basic - In-use ice scoop stored on top of outdoor ice machine between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on not storing utensils in standing water. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in back food prep area.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw veal stored over chopped lettuce. Operator removed raw veal to bottom shelf.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler; commercially processed reduced oxygen packaged raw groupers bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at prep area; cooked meatballs (116F - Hot Holding). Per operator placed on steamer for 30 minutes. Operator started reheating meatballs to 165F. Corrective Action Taken

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container at dishmachine area. Operator removed container. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Operator provided soap. 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.

Basic - Grease on the ground and pad around grease receptacle.

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - Ice bucket stored on floor between uses at prep area. Operator removed ice bucket. Corrected On-Site

Basic - In walk-in cooler; commercially processed reduced oxygen packaged raw groupers bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at server station. Operator discarded water. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage. Operator labeled sugar container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line: raw veal stored over homemade sauces. Operator removed raw Eva to bottom shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizing solution bucket stored next to cooked meatballs. Operator removed sanitizing solution bucket to proper storage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - No handwashing sign provided at a hand sink used by food employees at server station.

Basic - Single-service food containers not stored inverted or protected from contamination at server station. Operator stored inverted. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles present in dry storage room