MESA DE NOTTE RISTORANTE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance on deflector plate.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over can of beans in dry storage. Two drinks on prep table near coffee pots. One drink on shelf over wine in reach in cooler. All were moved. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch boxes on shelf over wine in reach in cooler. Employee meal on top shelf in walk in cooler. Meal in walk in cooler was moved during this inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board in dessert area. Earbuds on shelf over dessert prep table.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles inside bread crumbs and sugar in dry storage room. Manager removed. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs and sugar in dry storage room with no label.

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. Missing for one new employee. Emailed DBPR forms to operator.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle of soap on top of dish machine. Label added. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Churrizo cooked yesterday morning with no date mark in reach in cooler on cookline. Date was added. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two boards with deep grooves on cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink over clean dishes on shelf near back door. One drink on shelf over make table on cookline. All were moved. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In large bins located in dry storage area: Handle of scoop in cornmeal. Handle of scoop in bread crumbs. All were removed. Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag of salt on floor under dry storage shelf. Picked up. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in three compartment sink, 10 ppm. Employee added chlorine to water, 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: potatoes (44F,46F - Cold Holding). Manager stated item placed in reach-in cooler from walk-in cooler 30 minutes prior to temperature being taken. Manager had employee place item in walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Establishment has no written procedure available. Inspector provided operator with written procedure. Manager posted written procedure in wait station.Corrected On-Site** Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to oven. Cutting boards on reach-in cooler across from oven. Repeat Violation

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

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. Swordfish in reach-in cooler in front of walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above canned items in dry storage room across from dish machine. Manager placed drink on bottom shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Gatorade in reach-in freezer across from three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from oven. Manager had employee remove phone from shelf. Corrected On-Site

Basic - Stored food not covered. Beef in walk-in freezer. Manager had employee place pan on top of case of beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 47F in the cook line flip top, above the upper cold hold edge. This was moved to the freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with stains in the kitchen. ALSO, the left edge of the ice machine shroud has dark foreign substance on the lip. Staff was asked to clean this. Corrective Action Taken Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the glass top thermometer provided for testing was at 29F in a proper ice bath. This was adjusted to 32F. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet cloth on the cook line cutting board.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. N reach in cooler in kitchen area: pan of raw chicken stored on shelf over cooked cannelloni and ribs. Moved during this inspection. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine in triple sink 200+ ppm. Strip turned black than white. Employee added water to solution then 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black substance on deflector plate inside ice machine.

Intermediate - Records/documents for required employee training do not contain all of the required information. Two certificates missing date of birth.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several opened drinks on shelves over Kurt hen prep areas. All were moved. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then removed bread from oven without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pesto with oil and fresh garlic 58°. Manager added ice to product. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Female employee filled pitcher at hand sink in server station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on sausage made two days ago and potatoes made yesterday in reach in make table near walk in cooler. Repeat Violation

Basic - Cloth used as a food-contact surface. Towel touched bread when employee removed bread from oven.

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. Several pieces of fish labeled to remove from packaging.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex restroom in kitchen area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans

Basic - Food stored on floor. Bucket of soup on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In dessert area, water 109°. Discarded water. Corrective Action Taken Repeat Violation