TREVI'S

High Priority - Displayed food not properly protected from contamination. Pastries in buffet area not protected with sneeze guard

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across cook line

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

Basic - Carbon dioxide/helium tanks not adequately secured. Near exit door to bar storage area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line

Basic - Single-service articles improperly stored. To go containers on floor next to co2 tanks

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (115F - Hot Holding) on cookline steamwell less than 4 hours per operator Operator moved to grill to reheat Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. One on cookline make table Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk containers of sugar and semolina on dry storage shelf next to walk in cooler Operator removed Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Middle make table cutting board on cookline Repeat Violation - From follow-up inspection 2024-11-01: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Operator made adjustments strip turned orange Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area; pico (51F - Cold Holding); guacamole (51F - Cold Holding); key lime vinaigrette (51F - Cold Holding) Per operator for 1.5 hours. Operator decided to add to time plan Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo area Operat Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Few broken dishes in expo area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Dish area Operator put to be washed again Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters brewing station Operator put in covered cambro Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Pizza line

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

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. Employee prepping chicken, left station and got a drink and returned to prepping chicken without washing hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Under melon balls

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Feta cheese in reach in cooler date marked 3/17. Operator discarded Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries self Serv.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In server area.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in server are blocked by a lid. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dining area Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish rack Bowls in hallway Buffet area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Middle makeline kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep area omelet station.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Several

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at omelet station.

Basic - Water leaking from pipe and/or faucet/handle. Bar hand sink

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. Milk walk in cooler

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler next to pantry station Reach in next to dishwasher

Basic - In-use tongs stored on equipment door handle between uses. On oven Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza station reach in gaskets dirty Operator cleaned Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by server section ; milk (52F - Cold Holding); creamer (52F - Cold Holding) cooler ambient temperature at 51F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by server section ; milk (52F - Cold Holding); creamer (52F - Cold Holding) cooler ambient temperature at 51F Operator removed products out of cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sever station hand wash sink blocked Operator removed chairs to unblock hAndwash sink Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator added asterisk to smoked salmon dish Corrected On-Site

High Priority - - From initial inspection : High Priority - Food stored in ice used for drinks. See stop sale. Observed water bottle and plastic cup of lemons in ice well at server station. Operator discarded - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris on blade - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. By plate rack in dishwasher area. - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in server area - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service bar - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Service bar - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket/container by soda station - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans at dishwasher station - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Service bar - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need (*) next to salmon on breakfast menu to call attention to item being raw. Warning - From follow-up inspection 2021-07-19: Chef is going to add sticker to the laminated menu to disclose that the salmon is raw Time Extended

Intermediate - - From initial inspection : 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. Fernando Cortez Warning - From follow-up inspection 2021-07-19: The chef has scheduled Mr Cortez into a class Time Extended