BASILICO CORAL GABLES

High Priority - Food stored in ice used for drinks. Ice discarded by employee. See stop sale. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cook line lack of knowledge about temperature.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in prep sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, salad station.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at storage pots and pans not inverted.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Soiled Utensils stored inside a dirty container.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink located at cook line.

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

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shell eggs over meat. Chef replaced eggs.

Intermediate - Packaged food not labeled as specified by law. Inside walk in cooler.

Basic - Food stored on floor, onions bag, flour. At kitchen's storage.

Basic - In-use wet wiping cloth/towel used under cutting board.