VIENTO KITCHEN & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun in upstairs bar area. Operator cleaned and sanitized soda gun. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in upstairs bar area. Operator replaced sign. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in restaurant bar area. Operator replaced towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in dishwashing area with condensation and black mold like substances.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon in the reach in cooler on the cook line. Chef placed the chicken below the salmon. Raw ground beef stored over pooled eggs in the walk in cooler. Chef placed the ground beef below the eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment in the dry storage area. Chef removed the bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade soiled. Employee cleaned and sanitized the slicer. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.

Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the 1st and 2nd floor bar soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 black flying insects in bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed cup being used to dispense seasoning on shelf on cook line. Operator removed cup. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the cook line: Ambient shell eggs (70F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator placed eggs in a bucket of ice. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the left side make table: Sliced cheese (49F - Cold Holding). Operator stated it had been there for approximately 2hrs. Operator filled in the gaps of the cooler and closed the lid. Corrective Action Taken

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. See stop sale. Observed no time mark for their Hollandaise sauce. Operator stated it had been out for 2hrs. Operator marked it accordingly. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their heat based dish machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan. Presort printed out and filled out the plan. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile in the single use utensil storage area with a 1x1 foot hole in it.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle for the women's restroom.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees cooking and prepping food with watches on. Operator had them remove their watches. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then handled clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves. Corrective Action Taken

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. See stop sale. Hollandaise sauce stored at room temperature on the the cook line on time as a public health control with no time mark. Chef stated the sauce had been on time for approximately 30 minutes. Chef placed a time mark on the sauce. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.

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

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

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored over ready to eat sauces in the reach in cooler on the left side of the cook line. Employee placed the eggs below the sauces. Corrected On-Site

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. See stop sale. Hollandaise sauce kept on time as a public health control stored on the cook line with no time. Chef placed time mark on sauce. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to liquor bottles in second floor bar area. Employee removed the bottle. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 10 food handlers employee at the establishment 5 have expired food handler training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the kitchen next to the walk-in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area covered with standing water. In the dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors underneath all equipment in kitchen and in second floor bar area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda lines in the 1st floor bar area above the ice bin soled with a black mold-like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish room behind sprayer hose soiled.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked the eggs and touch clean dry towels. Instructed employee and manager on proper hand washing protocol..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (47F - Cold Holding) Per operator cut melon was out for serving for approximately 20 minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine by the walk in cooler in the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dish machine. Operator discarded. Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on equipment door. Operator placed to be washed. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around the nozzles in soda machine soiled in the kitchen. Employee cleaned the area around the nozzles. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed in the bar area.

Basic - Water draining onto floor surface. Observed in front of reach in cooler in the kitchen next to the chemical storage.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single serve cups in the kitchen. Manager removed the bottle. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in the dish room.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at 2nd floor bar soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. Ice bin at the soda machine in the kitchen. Employee cleaned the bin. Corrected On-Site

Basic - Floor area covered with standing water. Standing water on the floor in the cook line area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Racks of ice cream Stored on the floor in the walk-in freezer. Manager placed the items on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils to be cleaned. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the 1st floor bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Floor drains in both bar areas soiled.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed caramelized onions with date mark of 2/16. Educated employee. Employee discarded.

High Priority - Stop Sale issued due to adulteration of food product. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed caramelized onions with date mark of 2/16. Educated employee. Employee discarded.

Intermediate - Handwash sink used for purposes other than handwashing. Observed towels stored in hand washing sink at bar upstairs. Employee removed items from sink. Observed items stored in hand washing sink at pool bar. Employee removed items from sink.Corrected On-Site** Corrected On-Site

Intermediate - No soap provided at handwash sink, pool bar. Employee put soap at hand washing sink. Corrected On-Site

Basic - Cloth used as a food-contact surface. Corrected On-Site

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. Employee cut open bags. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hood , hood vents, wall soiled at cook line.

Basic - Floor area(s) covered with standing water, by hooded reach-in cooler nearest walk-in cooler.

Basic - Food stored on floor. Observed food on floor in walk-in freezer. Employee moved food to shelf. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees, pool bar.

Basic - Single-service articles improperly stored. Observed a box of single use cups stored on ground at pool bar.

Basic - Standing water and mold like substance in bottom of reach-in-cooler, at end of bar upstairs, last two doors at bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink at prep area slow draining. Operator removed food from drain. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hash organs and corned beef thawing at room temp. Educated chef. Employee moved to refrigeration.