VIVA BRAZIL SIGNATURE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef cutting and touching bread intended for customer consumption. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed various raw fish being stored on top of unwashed vegetables. Located in reach in cooler. 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. Discussed and emailed form to operator. Corrective Action Taken Warning

Intermediate - Food manager certification expired. 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 manager certification for Rhiannon Silva expired as of 5/24/23. Warning

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 and engaging in food preparation with no certified manager present.

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. Warning

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 Warning

Intermediate - No soap provided at handwash sink. Located in kitchen area. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in flour. Warning

Basic - Ceiling tile missing. Located in dry storage area. Warning

Basic - Clean pots and pans not stored inverted or in a protected manner. Warning

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in ware wash area. Warning

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef being stored on top of various unwashed vegetables and fruit. Located in walk in cooler.

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training certificates not filled out.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in prep area.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a pan of empanadas.

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

Basic - Food stored on floor. Observed various pans of vegetables being stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F and located on stove.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in ware wash area.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar top in customer reach.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef being stored on top of various unwashed vegetables. Located in walk in cooler.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering seared tuna but menu does not identify that item is raw or undercooked animal foods covered by the consumer advisory.

Basic - Cardboard used to line food-contact shelves. Located in walk in cooler. Manager removed. Corrected On-Site

Basic - Ceiling tile missing. Located in prep area.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans being stored on floor in kitchen area. Chef instructed employee to clean/sanitize and place on shelf. Corrective Action Taken

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

Basic - Food stored on floor. Observed various cases of food being stored on floor in walk in cooler. Manager instructed employee to move to shelf. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between stem table and reach in cooler. Chef removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled with black debris.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef being stored on top of various unwashed vegetables. Located in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef. Located in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ribs stored at 77°F - Hot Holding on stove. As per manager ribs are kept out of temperature and on top of stove until a person orders.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of flour. Manager removed. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining various trays of food.

Basic - Food stored on floor. Observed various cases of foods being stored on floor in walk in cooler and cases of oil being stored on floor in dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between stem table and reach in cooler. Manager removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

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