MARIO'S OSTERIA

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. Glass washer at front bar with 0 chlorine ppm. Manager changed bucket and primed to 100 ppm chlorine Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by the soup station . Employee filled paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using steel cup for ice at bar. Manager removed cup and replaced with scoop. Corrected On-Site

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. Fish that was thawed was still in reduced oxygen package, manager removed fish from reduced oxygen packaging Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at cook line shelf. Manager discarded Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted at cook line top shelf. Chef inverted Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Fruit with stickers on salad station. Manager removed stickers and washed before cutting. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of 55 oz black olives

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line cooked beans (61F - Cold Holding); mozzarella (61F - Cold Holding), chef said it was just prepared

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by pizza station blocked by garbage can. Manager removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and spoons in handwashing sink. Manager removed Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (119F - Hot Holding) left on the counter, chef reheated chicken to 172°f Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart with pasta blocking handwashing sink by dishwasher. Manager moved cart Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap dispenser not working at salad station. Manager put soap bottle at handwashing sink. Corrected On-Site

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. Tuna still in reduced oxygen packaging after thawing. Manager removed tuna from reduced oxygen packaging. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at veal (47F - Cold Holding); chicken (48F - Cold Holding). Manager put ice on items

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (109F - Cold Holding); cooked fish (111F - Cold Holding); (111F)left on counter to cool. Chef said items on stove for approximately 30 minutes. Manager moved items to reach in cooler to cool Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No hand washing soap at handwashing sink at dishwasher. Manager filled soap Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station and front bar. Manager posted handwashing signs Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled . Manager labeled flour Corrected On-Site

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. Form emailed

Basic - Bowl or other container with no handle used to dispense food. Cup being used as a scoop. Manager discarded cup and put scoop Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at salad station and both bars.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in flip top cooler

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils in 93F water. The water was discarded and utensils washed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in ice machine area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ditolini (78F - Cold Holding) per operator less than three hours. Operator voluntary discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cavatel sauce (119F - Hot Holding); Alfredo (123F - Hot Holding) sitting on top of steamed table.cooked reheated to proper temperature. Corrective Action Taken

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers.

Intermediate - Handwash sink used for purposes other than handwashing. At bar handwashing sink used as dump sink ice cubes in sink.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Bison reach in freezer Buildup of food debris/soil residue on equipment door handles.

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

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

Basic - Food stored on floor. Case of can beans stored on floor in storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F at expo station observed In-use utensil stored in standing water 105F on cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.at rear cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Though out kitchen. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen salad station- observed employee open reach in cooler multiple times, grab food items and continue to prepare ready to eat salad for customers without washing hands or changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.

Basic - Food stored on floor. Walk in freezer- observed containers of raw chicken being stored on the floor.

Basic - Ice scoop handle in contact with ice. Outside bar ice bin- observed stainless steel cup without handle being stored inside ice.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen walk in cooler- observed mixing bowl being stored inside container of marinara. Operator removed mixing bowl. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cold holding unit at cook line grill station.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station reach in cooler- observed employee Gatorade in cooler. Operator removed Gatorade. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter bar. Manager filled Corrected On-Site

Basic - Cloth used as a food-contact surface. Chef removed removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair

Basic - No handwashing sign provided at a hand sink used by food employees. Hand-wash sign missing at prep station hand-wash sink Manager posted hand-wash sign Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than sixty days

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

Intermediate - Microwave missing fan guard cover/splatter shield.

Basic - Water leaking from pipe and/or faucet/handle. At hand washsink on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on the cook line at salmon , fish, chicken (50-51F - Cold Holding), chef said items only in unit less than two hours, iced some items and moved the rest to working cooler. Called for maintenance

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water, water at 100°and above Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Observed raw fish stored over cut onions and peppers. Chef reversed. #2: observed raw sausage stored over peppers in pizza make flip top. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (49°F - Cold Holding) Observed in cook line drawers in back of kitchen across from walk-in cooler. Ambient temperature of cooler is 53°F. Chef states items have been in cooler for less than 3 hours and added ice to items. Advised operator to have someone come to fix cooler. Corrective Action Taken

Intermediate - Some clams and mussels tags not marked with last date served.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Triple Sink (Quaternary 0ppm) Operator refilled with fresh solution which retested at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (51°F - Cold Holding); goat cheese (52°F - Cold Holding); feta cheese (51°F - Cold Holding) Observed at flip top area west end of kitchen. Ambient temperature of cooler is 56°F. Operator states items have been in cooler for less than 2 hours. Operator moved items to a working cooler and will call for service on unit.

Intermediate - Some mussel tags not marked with last date served.