WHITNEY BODEGA LLC

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing. Operator set up 3 compartment sink to sanitize dishes. Warning

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 ground beef in 2 drawer reach-in cooler on cooks line. Operator moved chicken below beef. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef burgers in 2 drawer reach-in on cooks line. Operator stated they had been in the cooler for approximately 1.5 hours. Operator placed bags of ice on beef to bring down temperature. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking utensils in hand wash sink in food prep area. Operator removed utensils. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge H. McElfresh with our proof of manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to check sanitizer levels. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed D. Salasso with out food handlers training. Observed D Salasso, D. Rosa with out proof of food handlers training. Warning

Intermediate - No soap provided at handwash sink. Observed no hand soap at handwashing sink in food prep area. Warning

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Observed no ambient thermometers in 2 door reach in cooler on cooks line line. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation on cooks line without a hair restraints. Warning

Basic - Food stored on floor. Observed cases of fryer oil being stored on floor along wall in prep are. Operator moved oil off of floor. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment on cooks line without line. Employee removed knife. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Observed working queue bottles on cooks line without line with out labels identifying products. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 6 small flies at floor drain in dish area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Burger 50F, Shrimp 50F. Operator stated items had been in cooler for approximately 2 hours for lunch. Operator removed items and placed in walk-in cooler. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Educated operator on Employee Reporting Agreements. E-mailed copies of agreements, operator printed and had all employees sign agreements. Corrective Action Taken Warning

Basic - Equipment in poor repair. Observed gasket on reach-in cooler on cook line across from grill with separated gasket. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gaskets on cook line reach-in coolers soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers on clean dish rack.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Outer openings not protected with self-closing doors. Observed self closer on back door in kitchen area leading to outside broken and not working. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak and then cheese. Instructed employee and manager on proper hand washing protocol. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ranch prepared on site containing buttermilk with date mark 8/8. Operator discarded item. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ranch prepared on site containing buttermilk with date mark 8/8. Operator discarded item. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet on his hand. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on shelf next to coffee station Warning

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. CFM was unable to answer minimum cooking and hot holding temperatures. Sanitizer buckets had no reading and there was no sanitizer onsite to properly set up buckets. Warning - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed 0 ppm chlorine at front Dish wash machine for glasses. Warning - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. 2 unisex bathrooms, neither having covered receptacle. Warning - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed ripped gasket at ice machine near ware washing area. Warning - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents soiled at cook line. Warning - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets had no reading and there was no sanitizer of any kind onsite to properly set up buckets. Warning - From follow-up inspection 2021-12-16: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch RTE shrimp with bare hands. Employee recooked shrimp to a temp of at least 145°F. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk-in cooler raw burger over fish. Educated employee. Warning

High Priority - Unwashed produce over triple washed carrots in Walk-in cooler. Educated employee. Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. CFM was unable to answer minimum cooking and hot holding temperatures. Sanitizer buckets had no reading and there was no sanitizer onsite to properly set up buckets. Warning

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

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed 0 ppm chlorine at front Dish wash machine for glasses. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with printed sign, which operator placed in area visible to customers. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on prepped crab or boiled eggs in walk in cooler. Warning

Basic - Accumulation of debris inside and outside of warewashing machine, ware washing area. Warning

Basic - Cloth used as a food-contact surface. Observed employee put cooked shrimp on dry wiping cloth. Educated employee regarding safe food handling. Warning

Basic - Covered waste receptacle not provided in women's bathroom. 2 unisex bathrooms, neither having covered receptacle. Warning

Basic - Equipment in poor repair. Observed ripped gasket at ice machine near ware washing area. Warning

Basic - Floor soiled/has accumulation of debris, under shelves in Walk-in cooler. Warning

Basic - Food stored on floor, oil jugs in dry storage. Operator moved off floor. Corrected On-Site Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents soiled at cook line. Warning

Basic - Old labels stuck to food containers after cleaning, at dry storage. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets had no reading and there was no sanitizer of any kind onsite to properly set up buckets. Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed excessive amount of grease on cook line at wall behind ovens and fry equipment. Warning