DALMOROS FRESH PASTA TO GO

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and then handled cleaned containers without washing hands . Employee washed hands after discussion Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...Quaternary ammonium 00 ppm due sanitizer container was empty. Manager manually make up sanitizer solution at 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts...commercially processed chicken 118F within 2 hours , manager removed chicken to oven for 10 minutes to reheated fast . Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...pasta 58F , pasta 56F stacked pan one of another with covered at bottom shelf in tall reach in cooler . Took another temperature after 20 minutes it was same temperature as above . Manager removed food to blast chiller to cool fast . Food temperature get 41F . Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance....employee closed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...00 ppm. Manager corrected it at 200 ppm. Corrected On-Site

Basic - container with no handle used to dispense food in corn flour, rice flour. Manager removed container. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee personal food not properly identified and segregated from food to be served to the public...employees identified during inspection. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed. 2023 displayed.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...-100 ppm. Manager corrected at 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fettuccine 45F, pasta 44 F in reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Manager discarded food. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling pasta 61 F with covered and stacked pan in reach in cooler . Took another temperature after 30 minutes it was same temperature as above . Manager removed food to freezer to cooling fast . Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary ammonia.

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 - 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.

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

High Priority - Raw animal food stored over canned/bottled drinks....ground beef above bottle water , pasta in reach in cooler . Operator properly stored. Corrected On-Site

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.... Fettuccine 48° , bigoli 48° , food not prep or portion today, food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Fettuccine 48° , bigoli 48° , food not prep or portion today, food being held more than 4 hours . Stop sale issue. Operator discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding carbonara sauce 123° , meatballs 130° in steam table at kitchen being held less than 4 hours. Operator time marked. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 5 pm pasta 52° cooling with covered and stacked pan in reach in cooler . Took another temperature at 5:26 pm it same temperature 52° . Operator putting pasta in blast chiller Corrective Action Taken