POLIDORI MARKET

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. Case with bread. Manager put it on top of the shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside the oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelf with rust on it.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer machine. Soiled.

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: potatoes, tomatoes held for more than 24/hrs without date inside reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.

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 salmon no longer frozen and not removed from reduced oxygen package. Employee removed them. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled . Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2025-03-21: On 03-20-2025 at the time of the callback inspection

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. Poster was provided.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by oven. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Plastic container with Ricotta cheese on the floor inside walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Container without handle inside cooked rice.

Basic - Food not stored at least 6 inches off of the floor. Observed case with food on the floor inside walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on top of the pre table. Employee put it inside sanitizer bucket.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl without handle inside the flour bucket.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on draining board.

Basic - Food not stored at least 6 inches off of the floor. Case with bread on the floor inside walk-in in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.old labels on cleaned containers.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big Six poster was provided to operator by email Corrected On-Site

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

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/

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

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.

Intermediate - No soap provided at handwash sink. In kitchen area

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers with oil on the floor inside dry storage room p.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen area

Basic - Wet mop not stored in a manner to allow the mop to dry.