RICCARDOS

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Faucet/handle missing at plumbing fixture. At hand wash sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in Sanitizing bucket Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed angelhair 46F at 12:15, cooling since 12:00, down to 46F at 1:00 and salad 57F at 12:15, cooling since 11:45, down to 56F at 12:55. Food items cooling covered in dense containers. Manager uncovered food items during inspection. Discussed approved cooling methods with operator during inspection. Corrective Action Taken

Basic - Accumulation of debris in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust above salad make table. Repeat Violation

Basic - In-use ice scoop stored in soiled holster next to soda machine. Manager began cleaning holster during inspection. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean forks stored upright at bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards heavily soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near wait station.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in kitchen water turned off due to a drip. Owner turned water back on. Hot water 87F. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Food stored on floor. Pizza sauce stored on floor in dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between pans at make bar next to hot well.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Basic - Single-service articles improperly stored. Food containers stored on floor at entry of dry storage area.

Basic - Soiled dry wiping cloth in use at prep table .

Basic - Stored food not covered. Chicken breast stored in upright cooler not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: iced butter 48F, per operator less than 1 hour. Discussed Time as a Public Health Control with operator and provided form. Operator added larger pan of ice for better cooling. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue on underside of large mixer head.

Basic - Accumulation of debris inside warewashing machine. Residue build up on inside of dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle area soiled on upright 2 door cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 16 oz mozzarella bags and prosciutto in reach in cooler, on center cookline, since yesterday 1-31-23 cold held above 41F at 10:30am today 2-1-23. 16oz mozzarella bags 51F, prosciutto 51F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 16 oz mozzarella bags and prosciutto in reach in cooler, on center cookline, since yesterday 1-31-23 cold held above 41F at 10:30pm. 16oz mozzarella bags 51F, prosciutto 51F. See stop sale.

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 DBPR form. Observed operator post form. 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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training records incomplete due to certificate not being filled out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter that's been in a ice bath touching only the bottom of container since 11am cold held at 47F at 12:30pm. Observed employee place butter in deeper ice bath. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

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