CARMELA'S BOCA

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef removed paper towels Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lettuce in walk in cooler. Chef moved eggs and lettuce Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47F - Cold Holding) chef said it was made a couple of hours ago

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.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom is missing a waste receptacle with a covered

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on cook line table. Chef removed cup of coffee Corrected On-Site

Basic - Food stored on floor. A box of food and bag of potatoes on the floor in walk in cooler. Chef picked up boxes. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water by ice cream freezer. Chef removed water Corrected On-Site

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

Basic - Self-closing device on bathroom door disconnected/broken. Self closing device was removed

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers and tomatoes on cook line cut with stickers on. Chef removed items washed and removed sticker before cutting Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup (48F - Cooling) in walk in cooler for more than 6 hours overnight per operator. Operator discarded. See stop sale.

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. French onion soup (48F - Cooling) in walk in cooler for more than 6 hours overnight per operator. Operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep table heavily soiled with food debris build up. Operator cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash cans a dishwashing area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwashing sink used to store spray cleaner. Operator removed. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler door bent/in disrepair creating open gaps.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent and surrounding ceiling space soiled soiled with mold and dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on salad prep cooler cutting board. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor areas underneath equipments and warewashing storage soiled with food debris/grease/dirt build up.

Basic - Plumbing system in disrepair. Hot water faucet handle on kitchen prep sink in disrepair.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat mango salsa in cook line flip top cooler. Raw cod stored on top of containers of ready to eat dressing in right walk in. Raw cold smoked salmon stored above ready to eat mash potatoes in left walk in. Operator reorganized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at warewashing area blocked by trash can.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen handwashing sink used to store pots and fill pots with water for cooking purposes.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at kitchen and warewashing area employee handwash sinks.

Basic - Expo area and cook line area cooler door gaskets soiled with food debris/slime.

Basic - Expo area reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Faucet/handle missing at plumbing fixture. Missing cold water handle at handwashing sink in warewashing area.

Basic - Plumbing system in disrepair. Broken hot water handle on cook line handwashing sink. Unable to use hot water.

Basic - Standing water in bottom of salad prep reach-in-cooler.

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. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, the raw shell eggs were stored behind ready to eat items in the flip top cooler. The chef corrected the storage order. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over egg plant in walk-in cooler. Salmon moved to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified on menu as being undercooked. Raw sushi items not identified. Employees marked menus at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris/residue on walk-in cooler shelves. Mold like substance on walk-in cooler fan unit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sushi reach in. Manager discarded at time of inspection. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Michael C Reichenbach 8-19-15 Warning - From follow-up inspection 2023-02-16: Next unannounced Time Extended