MARIA & ENZO'S;ENZO'S HIDEAWAY

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times sanitize not properly dispensing, the container was very low chef replaced with new container prime sanitizer on dish machine working properly. Rechecked dish machine final rinse 50ppm chlorine. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hot water 75°f at the hand wash sink located on the main cook line, facilities rechecked the hot water adjusted per employee hot water heater is not working properly at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinder not properly secured in the server area. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor throughout the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has food debris left on the surface. Observed can opener blade has old food debris left on the surface.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can stored next to hand sink near cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris left on the. Poker chip holders for plates and bowls stored inside the dish machine room.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris located in cold prep room.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 cylinder not secured front house server station.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed two employee with long shoulder length hair hanging servers at the bar.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor near the pasta cooker.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on the walk in freezer fan.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can located near the hand wash sink located near the ice machine Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid spilled on the bottom underneath shelves very sticky ( Main Service Bar) Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spoke to Chef Benjamin missing several employees training certificates .2/27/2024 training must be completed by next unannounced inspection. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed blood spilled on the floor inside walk in cooler.

Basic - Old food stuck to clean dishware/utensils. Observed ramekins has brown discoloration on the surface stored with clean ramekins in bus tub in the dishmachine area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked salmon stored over cooked chicken, cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 128F, less than 4 hours/hot box, reheated to 165F or above before serving/ Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Several cured meat reduced oxygen packaged in walk in cooler/manager stated that for family meals only but stored with other food on middle shelf. Reduced oxygen packaging cheese in dining room reach in cooler/manager cut the packages immediately.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing several employees training certificates.

Basic - Food storage container/container lid cracked or broken./several plastic container rims cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./calamari flour bin exterior soiled.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters in storage room/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pounded chicken over raw shrimp in sandwich top cooler across from fryer on cooks line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven handle on cooks line Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to Togo cups on cooks line Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task inverted plates Observed server placed on gloves without washing hands before touching clean plates, for customers Corrective Action Taken** Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water spots on ceiling tile on the pantry line. Maintenance notify Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted stored in the server area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on the storage shelve in the dishmachine hallway. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in handling food on the trays for customers. Observed employee with longer beard food runner in the front service , spoke to Chef concerning the policy for employee.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up on the interior of oven used for breads in the server area.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half half not date marked stored inside reach in cooler (bar area)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris dried on the back area of the slicer. ( cold prep area)

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of the hand wash sink located in pasta prep area. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked used in the dishmachine area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed penne pasta not date marked stored inside reach in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth around the ice bin located in the service bar.

Basic - Light not functioning. Observed light not working in the bar area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sign missing at the hand sink located in the dishmachine.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located by office.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked the dishmachine three times wash 140.°F, rinse 138 °f recommend to check booster also notify dishmachine company. Dishmachine Employee set up 3 compartment sink to wash,rinse and sanitizer while dishmachine not working properly per Ext Chef electrical problem from storm last night, breaker box kicked out. (Temporary) Recommend to check dishmachine throughout the shift morning and evening, Rechecked dishmachine final rinse reaching 160°f ran dishmachine 5 times before temperature increased. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves in the kitchen.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Juanita peppers in the dry stock room dented on the top and bottom seam.

Basic - Clean bar spoons and strainers not stored inverted or in a protected manner in the service bar. Corrected On-Site

Basic - Covered waste receptacle not provided in women's employee bathroom.

Basic - Employee beverage container next to clean dishes in the dish room Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic storage containers in cold prep room Chef went to dish to be recleaned and dried properly Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut ready to lettuce Corrected On-Site

Basic - Waste line missing at the two soda gun holster at the front bar.

Basic - Working containers of food removed from original container not identified by common name. Kosher salt not labeled in cold prep room. Corrected On-Site

Basic - ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Above ice machine They replaced during inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream not date marked stored inside reach in cooler over night, chef dated 9/13. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine doors has black discoloration on the doors.

Basic - Ceiling tile missing. Observed two missing ceiling tiles above storage shelves near dishmachine area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe two bottles of drinking water underneath the prep shelves located on prep counter.(prep room) Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has old debris directly spilled on the shelves in the bar area.