SELVA ROSA

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. In use bar dish machine tested 0 ppm, sanitizer bucket was empty, could not locate any other sanitizer Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to wrap ready to eat eel at sushi bar Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of defrosted ROP salmon in low boy Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 56f, sliced tomatoes 55f, shredded lettuce 57f, guacamole with diced tomatoes 56f, chicken tenders 57f, Per operator foods have not been out of temp more than 4 hours, cooler was in temp at 11am per kitchen manager, moved to walk-in-cooler for immediate temperature recovery Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit Potatoes 89f, pork 110f, shredded beef 125f, sitting on cooks line - no heat, operator turned get to product for immediate temperature recovery Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink entrance to kitchen has ice in sink Warning

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. No proof of any 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. Proved operator with handout Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle sushi bar not labeled Warning

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in corn Ramekin stored in salt Bowl stored in flour Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large make station end of cooks line is not holding proper temperature - thermometer reading 68f Warning

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. 4 packs of salmon defrosted in drawer with label that states to remove from package before defrosting Corrective Action Taken Warning

Basic - Equipment in poor repair. Handle broken off rice cooker Gaskets torn to unit across from beef walk-in-cooler Warning

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

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of drink in make station next to produce Corrected On-Site Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk-in-cooler has very dim lighting Warning

Basic - Unwashed fruits/vegetables stored over ready-to-eat food In walk-in-cooler Corrected On-Site Warning

Basic - towel used under cutting board. Warning