MANGIA CLAM BAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line area- employee handled raw fish than proceeded to plate order without changing their gloves and washing their hands - educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Live, small flying insects found Approximately 5 small flying insects at indoor bar landing on wall and bar counter. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked chicken wings- operator removed and stored properly. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler drawers at cook line raw chicken stored over raw beef - operator removed and stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter area- Cut lettuce and tomato -64F- cold holding - food not prepared or portioned today- food out of temperature for 1 hour - operator placed to quick chill. Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied- operator provided tag. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At talk reach in cooler by cookline- Cooked linguines 45-46F at 2:45 to 45-46F at 3:00 ( cooling since 9:30), cooked angel hair 45-46F at 2:45 to 45-46F at 3:00 ( cooling since 9:30) marinara 45-46F at 2:45 to 45-46F at 3:00 ( cooling since 9:30) cooked penne 45-46F at 2:45 to 45-46F at 3:00 ( cooling since 9:30)- food stored in large quantity- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled - operator labeled Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler in use avocados with stickers still attached - educated operator- employee removed. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine at 0ppm. Operator primed and reran machine to 100 ppm at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler at cook line Cooked chicken (52F-cold holding) Observed at tall boy reach in cooler at cook line: cooked pasta (50F- cold holding); cooked tomato sauce (50F- cold holding); heavy cream (52F); cold holding); Observed at low boy reach in cooler near pizza counter; milk (50F- cold holding); Per operator, items not prepared or portioned today, items moved from walk in cooler to reach in cooler at cook line and left out of temperature for approximately 2 hours. Operator placed food items inside walk in cooler to quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served on multiple shell stock mussel and clam tags.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink completely blocked by pizza boxes and hang rags sink stored inside at pizza prep counter. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety tomato sauce prepared onsite and held more than 24 hours not properly date marked. Per operator, tomato sauce made on 10/11 at approximately 11AM. Advised operator to place proper date mark on food.

Basic - Ice buildup in walk-in freezer.

Basic - Observed plastic bowl with no handle used to dispense tomato sauce at prep counter. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at reach in coolers on cook line

High Priority - Dented/rusted cans present. See stop sale. At dry storage area dented can of tomato sauce and can of olives- see stop sale. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At pizza station- non food grade paper towels used in container with herbs- operator removed. Corrected On-Site Warning

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 outdoor bar reach in cooler- heavy whipping cream 58F- cold holding- food not prepared for portioned today- food out of temperature overnight- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outdoor bar reach in cooler- heavy whipping cream 58F- cold holding- food not prepared for portioned today- food out of temperature overnight- see stop sale. At produce walk in cooler - shredded cheese 60F- cold holding, ricotta cheese 60F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved food to walk in freezer to quick chill. At reach in cooler across from fryers at cookline- breaded raw chicken 47F - cold holding raw breaded veal-47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in freezer to quick chill Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline stove- Marinara sauce 86F- hot holding, chicken broth 132F- hot holding- food out of temperature for 30 minutes operator turned on stove and reheated food to 165F. Corrected On-Site Warning

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked pasta 62F 3:10 to 57F at 4:25 ( cooling since 2:00)- food covered and stored in large quantity- at current rate of cooling food will not reach 41F within remaining time operator uncovered and placed in walk in freezer to quick chill. At tall reach in cooler at cookline- cooked pasta 51F at 3:40 to 51F at 4:20( cooling since 10:30)- at current rate of cooling food will not reach 41F within remaining time operator uncovered and placed in walk in freezer to quick chill Corrective Action Taken Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At salad station employees with watch on. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline knives between reach in cooler and Oreo counter- operator removed. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor- near pizza station- operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed breaded Raw clams, oysters and scallops over French fries reach in freezer cook line. All shellfish not in commercial packaging. Operator stored properly. Corrected On-Site 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 calamari reach in cooler cook line. Operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (133F - Hot Holding) Observed at steam well on cook line. Per operator, reheated on stove then transferred to steam well. Rechecked 165+F Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker at mop sink, splitter added. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed No dates for last sold for clam, mussels and oysters. Educated operator on proper shellfish tag maintenance. Repeat Violation Warning

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. Sent bodily fluids procedure to operator. Warning

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. Observed All employee training certificates expired at time of inspection. Warning