RISTORANTE CLARETTA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw salmon stored over sauce operator removed and stored properly. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen storage, to go containers not inverted. Operator corrected. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen, Employee slicing ready to eat bread with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel reach in cooler, raw shrimp (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel reach in cooler, raw shrimp (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over night. See stop sale. At cookline, butter (67F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 76F.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging smoked salmon removed from commercial package to use within 48 hours without an approved HACCP plan. Advised operator of proper procedure for special processes. Operator removed smoked salmon from vacuum packaging. Operator agreed to discontinue vacuum packaging of smoked salmon. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb no with vacuum breaker on back dock.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and silver polish in spray bottles with no label. Advised operator to label all chemicals.

Basic - Cutting board has cut marks and is no longer cleanable. On top of chest freezer for cutting bread.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground beef over butter at reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Glass cleaner stored next to clean plates on bottom portion of prep table in kitchen. Operator removed glass cleaner. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over gnocchi in freezer. Operator stored items properly. Corrected On-Site

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

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.

Intermediate - Handwash sink used for purposes other than handwashing. Laddle in handwash sink- operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cooler - operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored on shelf over clean side of Dish machine drain board.

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

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Valve turned on under restroom Hand wash sink. Corrected On-Site

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

Basic - Cloth used as a food-contact surface. On produce.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watches.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and ground beef on counter. Moved to coolers. Corrected On-Site