VIVO

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed associate drink water in ware wash area and begin to clean dishes with no handwash. Inspector coached associate on proper hand washing procedures before beginning new task after drinking.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water on prep table with temperature reading 60F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener, operator placed in three compartment sink for cleaning.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in bar area used for storage.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu "Masago" raw fish eggs not identified on menu.

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of required state approved employee training provided for any employees.

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink at bar area. Operator brought soap over. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Operator reversed items. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in ROP being thawed in original packaging completely sealed. Coached operator and cook on proper thawing methods for ROP fish. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs held on oven door handles.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents above stove soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets on prep tables throughout kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels and fish in sink not under running water. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket outside of establishment Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on cutting board, not stored in solution.