PIACERE NEWS & CAFE

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand washing sink.

Basic - Reach-in cooler interior have an accumulation of soil residues.

High Priority - Observed chef touching hat and shaking customer then engaging in food preparation and plating food without washing hands.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present and engaging in food preparation with no certified manager present. Repeat Violation

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Observed establishment offering various raw items, however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Basic - Employee beverage container on a food preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored n top of cases of sodas. Manager removed. Corrected On-Site

Basic - Food stored on floor. Observed cases of sodas on floor in kitchen area. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed bottle of raid being stored on food cart.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees present at time of inspection with no certified manager.

Intermediate - Observed establishment offering various raw items but menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Accumulation of dead flies in control devices and on counter.

Basic - Food stored on floor. Observed cases of water being stored on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between wall and prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; pepperoni pizza (73 - Cold Holding); ham and cheese sandwiches (71 - Cold Holding). All were located on front counter for 4 hours. As per manager all are kept on time and had only been out for about an hour. Manager added time. 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. Observed the following foods temperatures greater than 41°F; pepperoni pizza (73 - Cold Holding); ham and cheese sandwiches (71 - Cold Holding). All were located on front counter. As per manager all are kept on time for 4 hours and had only been out for about an hour. Manager added time.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon but menu does not identify that this item contains raw or undercooked animal foods covered by the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of oranges being stored on floor next to entrance.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between kitchen reach in cooler and wall.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken being stored over cooked rice and various sauces in reach in cooler.

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. Observed prepared sandwiches being held at 74°F and pizza at 78°F. All were on front counter. As per manager establishment opened at 11 and they were prepared around 11:30. Manager added time. Advised that sandwiches and pizza must be discarded after 4 hours

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of cooked rice.

Basic - Food not stored at least 6 inches off of the floor. Observed case of water being stored on floor under counter. Manager moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes being stored between prep table and wall. Manager moved.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 76°F. Located on prep table in front of flat grill. Manager discarded water. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located next to flat grill.