SALVATORE D FINE ITALIAN COUSINE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the reach in cooler located in the salad station, mozzarella cheese (50F - Cold Holding); cut tomatoes (49F - Cold Holding), as per employee for more than 4 hours. Employee discarded food onsite. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located in the salad station, mozzarella cheese (50F - Cold Holding); cut tomatoes (49F - Cold Holding), as per employee for more than 4 hours. Employee discarded food onsite. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer over 100+ ppm. Employee added water to the sanitizer solution to lowered. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Slicer blade, slicer located on preparation table by the oven in the kitchen. Warning

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. For employees Juan Macia, Raquel Guevara, Cesar Rativa. Expired on April 2020. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in a container with standing water at 87F. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior soiled. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs, oysters over cooked pasta, stored inside standing reach in cooler, located near reach in freezer. Employee removed items and placed them correctly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled towel, and then proceeded to prepare croquettes without changing gloves. Discussed and coached employee in proper methods. Employee washed hands, and put on new gloves.

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 with operator and provided email handout.

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

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 with operator and provided email form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna stored inside reach in cooler without date marked. As per employee lasagna was prepared 2 days before the routine inspection.

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 Juan Macia, Jose Argueda, Raquel Quadra, Luis Sanchez, and Juan Hernandez.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Discussed with operator the importance of the proper sanitation methods. Employee set up Triple Sink (Chlorine 100ppm).

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint.

Basic - Observed Interior of oven has heavy accumulation of black substance/grease/food debris, located at cooking line.

Basic - Observed standing reach in freezer interior have heavy accumulation of soil residues, located near preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : 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 Maria with manager certificate expired. - From follow-up inspection 2022-04-13: 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 Maria with manager certificate expired. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the hand sink located in the kitchen area. Repeat Violation - From follow-up inspection 2022-04-13: Observed no hot water in the hand sink located in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hand sink located at the kitchen area. Repeat Violation - From follow-up inspection 2022-04-13: Faucet/handle missing at plumbing fixture. Hand sink located at the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2022-04-13: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in dining room and bar area. - From follow-up inspection 2022-04-13: Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in dining room and bar area. Time Extended

High Priority - Container of medicine improperly stored by single service items in the kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish broth (65F - Cold Holding); cut tomatoes (70F - Cold Holding); cooked vegetables (45F - Cold Holding); brown sauce (67F - Cold Holding); spinach (69F - Cold Holding) stored at room temperature in the kitchen area as per operator less than 2 hours. Observed butter (67F - Cold Holding) stored in the kitchen cooler as per operator less than 1 hour. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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 Maria with manager certificate expired.

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray stored in the hand sink located in the bar area.

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

Intermediate - No soap provided at handwash sink located in the kitchen area and bar area. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the hand sink located in the kitchen area. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a container with water in the kitchen area. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a banana stored in the reach in cooler located in the kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Faucet/handle missing at plumbing fixture. Hand sink located at the kitchen area. Repeat Violation

Basic - In-use tongs stored on the oven door handle between uses. Repeat Violation

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in dining room and bar area.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2022-01-12: Clam/mussel/oyster tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed. - From follow-up inspection 2022-01-12: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed. - From follow-up inspection 2022-01-12: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the hand sink located in the kitchen. - From follow-up inspection 2022-01-12: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the hand sink located in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hand sink faucet missing. - From follow-up inspection 2022-01-12: Faucet/handle missing at plumbing fixture. Hand sink faucet missing. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2022-01-12: In-use tongs stored on equipment door handle between uses. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2022-01-12: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the prep station cooler. - From follow-up inspection 2022-01-12: Standing water in bottom of reach-in-cooler at the prep station cooler. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (51 - Cooling) in the reach in cooler, as per operator food was cooked 2 days ago.

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 employee handling cut apple with her bare hand, operator discarded food, coached operator in hand washing procedures, operator washed hand and put gloves on.

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 employee drinking water while prepping food, operator did not washed hands and changed gloves after drinking.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw sausage in the cooler located in the kitchen area across from fryer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (51 - Cooling) in the reach in cooler, as per operator food was cooked 2 days ago. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74 - Cold Holding) stored at room temperature as per operator less than 1 hour. Observed cooked pasta (66 - Cold Holding) fresh garlic and oil (74 - Cold Holding) stored at room temperature in the kitchen area as per operator less than 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed homemade Alfredo sauce (120 - Hot Holding) stored at room temperature in the kitchen area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water in a container in the hand sink located in the kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. As per owner they served raw oysters at the weekend, no consumer advisory was observed. No oysters were observed at the time of the inspection. Provided operator consumer advisory.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on menu establishment serves raw beef carpaccio and raw salmon carpaccio, no consumer advisory was observed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef with no date marked as per operator food was worked 2 days ago.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the hand sink located in the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water while prepping food, operator did not washed hands and changed gloves after drinking.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hand sink faucet missing.

Basic - Food stored on floor. Observed oil container stored on the kitchen floor.

Basic - Ice scoop handle in contact with ice. Bar area.

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

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 at the prep station cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawed at room temperature under the oven, operator placed food under running water.