LA MASSERIA

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. Employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over canned/bottled drinks. At reach in cooler - Raw shell eggs stored over bottles of water- operator removed. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork/veal stored over container of olives- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked Meatballs 47F- cold holding, ham 47F- cold holding, cooked asparagus 47F- cold holding, cooked broccoli 47F- cold holding, soup 46F- cold holding, couscous 45F- cold holding, cooked pasta 45-47F- cold holding, mozzarella 46-47F- cold holding , whipped ricotta 46F- cold holding, cooked pasta 47F- cold holding- food not prepared or portioned today- food out of Temperature for 2 hours- operator placed in ice bath to quick chill. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with vinegar not labeled - operator labeled. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers still attached - educated operator- employee removed and stored properly. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler near prep area- container of herbs with no food grade paper napkin in contax with the herbs- educated operator - operator removed the napkin. Corrected On-Site Warning

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. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler - , ground beef 48F-cold holding raw beef 45F-cold holding raw duck 44F-cold holding, raw chicken 44-45F- cold holding- food not prepared or portioned today- food out of temperature overnight- operator placed food in walk in freezer to quick chill. Warning

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. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. At dry storage shelf - can of Wd-40 stored over seasonings operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - At cookline reach in cooler- Clam tag removed from original container prior to container being emptied- operator provided tag and kept with product. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler - cut tomatoes 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked peppers and onions 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked mushrooms 45F at 3:05 to 45F at 4:30 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. At reach in cooler- sliced cheese 45-47F at 2:55 to 45-47F at 4:30 ( cooling since 2:40) cooked green beans at 47-52F 2:55 to 45-47F at 4:30 ( cooling since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. At bar handwashing sink - employee dumping ice into sink- educated operator. Corrective Action Taken Warning

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/ Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. At walk in freezer containers of chicken stored on floor - operator moved off floor. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served. Admin Complaint - From follow-up inspection 2023-12-13: At back prep area approximately 10 small flying insects at landing on landing on soda boxes, unwashed potatoes, prep counters, and deli slicer. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area. Warning - From follow-up inspection 2023-12-13: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

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. At dish machine area- employee handled dirty utensils and then proceeded to handle clean dishes- without washing their hands- educated operator- employee washed hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served. Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler- pasta in contact with non food grade paper towels- operator removed. Warning

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. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

Intermediate - Equipment drain line draining into handwash sink. At handwash sink near pastry station- with water drain line - draining into sink. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area-marinara sauce 104-120F at 1:15 to 98-115F at 1:55 ( cooling since 1:00)- food in large quantity- at current rate of cooling food will not reach 70F within remaining time- operator moved to walk in freezer to quick chill. Warning

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/ Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. At prep counter near dish area- spray bottle of utensil cleaner- operator labeled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area utensil I'm standing water of 77F- operator removed. Warning

Basic - No handwashing sign provided at a hand sink used by food employees- by dish machine handwash sink. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink - beef defrosting at room temperature- operator placed under running water. Warning