ELISABETTA'S

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes from customer table and then handled cleaned containers, drink glass without washing hands . Server washed hands after discussion Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station , cut lettuce 52F in walk in cooler . Per prep person lettuce was cut between 8 am to 10am .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vodka sauce 58F, marinara sauce 58F, butter 59F in ice bath by the steamer at cook line . ..home made Caesar dressing 48F in flip top reach in cooler stored in double container at salad station . Food not prepped or portioned today , food being held less than 4 hours . Chef time marked . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.....mushroom, butter, rice , herb butter, eggwash, pancetta , roasted garlic , meat sauce, ground sausage, roasted garlic, roasted tomato in flip top reach in cooler by the handwashing sink at kitchen, food being held less than 4 hours . Chef time marked . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station , cut lettuce 52F in walk in cooler . Per prep person lettuce was cut between 8 am to 10am . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Chef cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked my make table cart at kitchen. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...dump ice in handwashing at pastry station, some food evidence in handwashing sink at dishwashing area, stored towels, knife in handwashing sink at kitchen. Repeat Violation Admin Complaint

Basic - Stored food not covered...sour dough bread stored opened by the stairway.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers in salad station .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee use cell phone and then peepped ready to eat vegetables without washed hands . Employee washed hands after discussion. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....employee portioning raw sausage with bare hands and then put labeled on roasted garlic in oil , pizza sauce without washing hands . Employee warhead hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47F, blanched vegetables 51F in reach in cooler by the handwashing sink at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Chef time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...roasted garlic, pizza sauce in pizza station being held less than 4 hours . Employee time marked . Corrected On-Site

Intermediate - Clam , mussel tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...rinsed towel in handwashing sink at expo line . Discussion with employee .

Intermediate - No soap provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled....multiple sanitizer spray bottle without labeled . Employee labeled. Corrected On-Site

Basic - Food stored on floor...onion , potatoes stored on the floor at dry storage area. Chef properly stored. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name....oil spray bottle , employee labeled . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....roasted peppers 52F, cooked broccoli 45F , calamari 48F, meat sauce 50F , clams 48F, mussels 50F in flip top cold hold table at cook line . Food not prepped or portion today, food being held less than 4 hours, chef properly ice bath on food , covered food . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Fresh garlic in oil, roasted oil at pizza station , food being held less than four hours , employee time marked . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 12:25 pm caponata 50F to 52F in a deeper container more 4 inches with covered at walk in cooler . Took another temperature at 12:59 pm , food temperature was 50F to 51F current rate of cooling food will not reach 41F within remaining hour . Employee replace food in shallow container and uncovered . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by rack , chef removed rack . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottle at expo line. Employee labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food...scooping ice with cup at bar.

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/ observed seven (7) employees opening, no certified food manager present.

Basic - Food stored on floor of walk in freezer. Operator corrected. Corrected On-Site

Basic - No 'conspicuously' located ambient air temperature thermometer in multiple cold holding units.

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....employee grabbed ready to eat (sliced )orange, lime with bare hands at bar . Stop sale issue, employee stated that her hands was washed , employee washed hands and putting gloves on hands . Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live small flying insects in dried fruits at pizza station. Employee discarded food with flying insects. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 2/16 at walk in cooler . Stop sale issue . Chef discarded food Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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....employee grabbed ready to eat (sliced )orange, lime with bare hands at bar . Stop sale issue, employee stated that her hands was washed , employee washed hands and putting gloves on hands . ... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 2/16 at walk in cooler . ... Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live small flying insects in dried fruits at pizza station. Stop sale issue

Intermediate - Handwash sink not accessible for employee use at all times....stored sanitizer bucket front of handwashing sink at prep kitchen.Employee removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...employee properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef behind bolognese sauce in flip top cooler across grill. Chef reversed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 50°F, at cook line flip top cooler not covered and to close to heat lamp. Ground beef was placed in cooler 1.5 hours ago. Chef placed ice bags and lid on ground beef. At the end of inspection ground beef is 41°FCorrective Action Taken Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Jumbo Shrimp 78°F thawing in standing water. Cook removed from water and iced down. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink in ware washing area. 82F Warning - From follow-up inspection 2023-02-14: Next unannounced Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building and enter outside walk in. Return to cook line with out changing gloves and washing hands. Discussed with operator. Operator discussed with employee; employee changed gloves and washed hands Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times, at cook line and dough prep area. Prep cart blocking sink. Chef removed cart. Corrected On-Site

Basic - Stored bread on cart not covered in hallway leading to kitchen. Chef moved cart out of hallway. Corrected On-Site

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. Bar dishwasher tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw mussels, raw beef in cook line reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by cart. Operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 118°F at expo line. Machine was on a lower setting. Operator turned up machine, discarded water and refilled. Corrected On-Site