ISPALINA

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at0 Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over fries and raw beef

High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale.raw beef on top of raw lamb blood dripping on lamb

High Priority - Toxic substance/chemical improperly stored. Bleach by food preparation area, chef moved Corrected On-Site

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed printed and posted Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and lamb not dated. See stop sale also cross contamination

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Shows water stains from leakage

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.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut lemons for drink without gloves. Operator educated on proper use of gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over tomato sauce and mashed potatoes. Items moved to be stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At bar, bottle of Martini and Collins with dead flies inside. Bottle discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, tomato sauce (45-47F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, tomato sauce (45-47F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Clam and Mussel tags not marked with last date served.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef hashed hands in triple sink. Educated chef on proper hand washing.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. At cookline, hand sink blocked by cart with slicer on it. Cart is on wheels and is able to be moved to wash hands and during service.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At womens restroom

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. At bar hand sink

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce prepared 2 days ago not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand sink, hot water handle missing

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over cookline, water damaged and sagging.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in prep sink thawing at room temperature. Item moved to refrigerator. Corrected On-Site