LA TRATTORIA/ VIRGILIOS

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Missing device to check hot water in the kitchen dishwasher.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop the rice.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handle. Employee moved them. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels under long cutting board located on the top of the cooler. Employee replaced it. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at front the bar hand sink area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bruschetta (49 F - Cold Holding); cherry tomatoes (47 F - Cold Holding)inside the reach in cooler by the dessert station. Foods were date marked 8/17. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bruschetta (49 F - Cold Holding); cherry tomatoes (47 F - Cold Holding)inside the reach in cooler by the dessert station. Foods were date marked 8/17. Stop sale was issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun soiled. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed at the women's bathroom.

Basic - Food storage container/container lid cracked or broken. Observed food container lid was broken inside the reach in freezer, operator replaced the lid. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler. By dessert station.

Basic - Standing water in bottom of reach-in-cooler. Observed at the reach in cooler by the dessert station.

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

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with powder sugar not identified. Employee labeled the sugar. Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of bolognese not date marked. As per manager, item prepared on the previous day. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in walk in cooler, operator properly stored it. Corrected On-Site

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.

Basic - Food stored on floor. Observed potatoes bag on walk in cooler floor.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (61F - Cold Holding) stored in the standing cooler next to prep table in the area as per operator less than 30 minutes.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located underneath water heater in the kitchen area.

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

Basic - Bowl or other container with no handle used to dispense flour. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottles of water throughout the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the walk in cooler, operator placed food on shelves. Corrected On-Site

Basic - Food stored on floor. Observed containers with cooked food stored on the walk in cooler floor. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed 2 lights in disrepair in the kitchen area.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : 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. Employees name Ruben, Juliet a,Erlin,Carrie, Natalia, Walter, Francisco, Buri,Delan,Tailan, David, Daniel, Ballardo, Dennis, Diego. Warning - From follow-up inspection 2021-08-25: No proof of required state approved employee training provided for any employees. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line. Warning - From follow-up inspection 2021-08-25: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the preparation line. Warning - From follow-up inspection 2021-08-25: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate not inverted at the preparation line. On cookline below soiled AC vent. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed second preparation cold holding table unable to keep food items under 41°F, food stored inside equipment are following chicken (55°F - Cold Holding); sausage (61°F - Cold Holding); shrimp (58°F - Cold Holding) Warning - From follow-up inspection 2021-08-25: The reach in cooler on cookline is empty and is not working. The chef states that a part is on order and that if they use the counter they pack food in ice. Time Extended