RISTORANTE FABIO

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter in prep area across from dishwasher. Operator moved cloth to sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar unlabeled on shelf above passenger thru window. Operator labeled during inspection. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch preparing food.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored between reach in cooler and prep table on cook's line. Operator removed spatula. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork tenderloin in reach in cooler with glass doors. Operator moved chicken to lower shelf. 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. Observed two new employees without Employee reporting Agreements.

Basic - In-use spatulas stored in cracks between pieces of equipment.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken livers over raw fish in standup reach in cooler. Operator moved chicken below fish. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food on cook's line wearing a gold bracelet.

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

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. The owner changed out sanitizer bucket during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in stand up reach-in cooler. The owner placed the raw chicken beside the raw pork in stand up reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) and raw cod (46F - Cold Holding) in stand up reach-in cooler across 3 component sink. The owner is placing the raw chicken and raw cod on ice. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris buildup. Operator put in dish area to wash. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a watch while preparing food.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs in men or women restrooms used by employees.

Basic - Stored food not covered. Observed breaded clams uncovered in reach in freezer in back kitchen area. Operator covered with wax paper during inspection. Corrected On-Site

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. Repeat Violation

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. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on stainless steel shelf over steam table wet nesting.

Basic - In-use spatulas stored in cracks between pieces of equipment. Observed spatulas between table and reach in cooler in kitchen across from three compartment sink. Operator moved to a drawer. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt in plastic container on table by rear exit in kitchen area.

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

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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. 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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on stainless steel shelf above cutting board across from standup reach in cooler with produce. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. Operator removed from oven. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron then serve plated food to employees to bring to table. Discussed proper hand washing practices with operator. Operator spoke to employee about proper hand washing. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on can opener blade. Operator moved can opener to dishwasher. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used as scoop in bulk container of salt. Operator removed cup. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cooks line across from steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed music speaker on wire rack above prep table next to pizza oven. Operator removed item from rack. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken and Raw ground beef in same container in standup glass door reach in cooler. Operator separated items. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed proper marking on tags on last date with operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with purple liquid next to three compartment sink.