LA LOCANDA

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00 ppms. The manager set up the triple sink with chlorine at 100 ppms. To sanitize. Corrective Action Taken

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

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over fruit in the reach in cooler. The manager moved the fruit.

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. Form provided. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic pan with frozen shrimp defrosting in the hand washing. The manager moved the shrimp to the triple sink and turned on the cold water.Corrected On-Site Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought paper towels. Corrected On-Site

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. Form provided Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap.

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 Oliveiro, Morena,Cristobal, Cesare, all expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles with different chemicals not labeled. The manager labeled the bottles. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar the manager moved the scoop. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the bar between the dish machine and table. The manager moved the knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a large container with sugar unlabeled. The manager labeled it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensils not inverted.

Basic - Equipment in poor repair. Observed at the pizza station reach in cooler gaskets torn. Observed the upright refrigerator handle missing. Repeat Violation

Basic - Hole in or other damage to wall. Observed holes in the wall by the back door and restrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed by the back door. As per the owner it is used in the outside heater.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk in cooler raw beef stored over container with marinara sauce, and raw ground beef stored over gallon of milk and salad dressing. Employee moved raw beefs to bottom shelves under ready to eat foods. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean metal food containers stored on the kitchen floor

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers not inverted. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets on reach in cooler located at kitchen torn.

Basic - Food storage container/container lid cracked or broken. Observed lid for flour container broken/ Repeat Violation

Basic - Hole in or other damage to wall. Observed behind mixer by rear door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at pizza preparation area. Employee sanitized knifes and stored them properly. 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. Observed scoop buried inside flour container.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at pizza preparation area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed on storage area lights shield missing. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler in front of stove at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour no labeled, at storage area. Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar -chlorine 0ppm Kitchen-chlorine 0ppm - From follow-up inspection 2022-03-04: Operator will use 3 compartment sinks until machines are repaired. Kitchen- chlorine 0ppm. Bar- chlorine 0ppm. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with debris, dirt,dust. Observed wall fan in kitchen soiled. - From follow-up inspection 2022-03-04: Time Extended