TAVOLENA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler at main cook line cooked sausage (51F - Cooling) at 3:35 since previous night, at this rate of cooling product never reached 41F within 6 hours see stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled mop and after without washing hands handled food containers, discussed with operator employee washed hands. Corrected On-Site

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. In reach in cooler at main cook line cooked sausage (51F - Cooling) at 3:35 since previous night, at this rate of cooling product never reached 41F within 6 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at bakery kitchen house made sauce with fresh garlic (46F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to reach in freezer to chill. In kitchen in steam table turned off chicken stock (84F -Cold Holding) per chef product held at room temperature for approximately 1 hour and steam table never turned on, discussed with chef who turned on stove to reheat product. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store ice pump machine for pasta maker, discussed with operator to remove.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with soap discussed with operator who labeled bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and carpaccio over cooked chicken in 2 door cooler at cook line Stored properly Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 7/25 in cooler at cook line; food dated Corrected On-Site

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/

Basic - Ice scoop handle in contact with ice. Stored properly Corrected On-Site

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. Observed employees touching soiled towels, wiping gloved hands while preparing food and not changing gloves and washing hands; employee washed hands and changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding) meatballs (45F - Cold Holding);in one door cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator lowered thermostat and moved food on ice; Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced Turkey (49-50F - Cooling)at 12:15 to 50 at 12:40 since 9:30; in one door cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved in reach in freezer to quickly cool; Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 79 F at cook line; water discarded Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- in reach in cooler at cook line between top lead and food containers Removed Corrected On-Site

Intermediate - Clams tags not marked with last date served.

Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in 3 door cooler by storage racks Stored property Corrected On-Site

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 not commercially packaged over raw lobster tails not commercially packaged Reversed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gnocchi (51F - Cold Holding);in three door cooler by storage racks; as per operator food left outside for approximately 20 minutes; food not prepared or portioned today;placed in ice; Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked sauce and sausage in three door cooler in the kitchen Reversed Corrected On-Site