BUCO KITCHEN & BAR

High Priority - 3 Red peppers with mold-like growth, in walk in cooler.See stop sale.

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. Prep cook slicing raw carrots with bare hands. Carrots were stored in walk in cooler for later use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock 76°F, Franchaise sauce 52F, cooked yesterday and removed from walk in cooler less than one hour ago, stated cook . Left out on prep table at cook line. Cook placed foods back in walk in cooler. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets soiled.

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 0ppm sanitizer container empty. Cook changed container 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F left out for less than 2 hours in wait station. Cook returned to walk in cooler . Corrective Action Taken

Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper date marking with last day served. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime soda dispenser at bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burgers in make table at cook line; operator reversed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food- plastic bowl used to dispense pasta at reach in cooler at cook line Operator removed Corrected On-Site

Basic - Food stored on floor- containers of marinara sauce in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes (45F); in glass top cooler at cook line As per operator food not prepared today; food brought from walk-in cooler at 11:30. Food moved to different cooler Corrective Action Taken

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. sliced tomatoes (50-48F - Cooling)at 1:10 to 50-48 F at 1:35 since 12:00; in glass top cooler at cook line; at this rate food will not reach 41° F or below. Food moved to different cooler; Corrective Action Taken

Intermediate - Clams and oysters tags not marked with last date served. Educated operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Handwash sink at three compartment sink used for purposes other than handwashing- pans and plates stacked in the sink. Operator removed Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during inspection and operator posted Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder soup, ribs and lasagna, prepared yesterday morning and on Sunday not dated in walk-in cooler. Food prepared appropriately 30-48 hours; operator dated Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink next three compartment sink. As per operator pipe leaking when left on; plumber scheduled to fix it; establishment has 2 other HWS in the kitchen.

Basic - Food stored on floor- pizza sauce in walk-in cooler and bacon in walk-in freezer Operator stored properly Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in glass holding unit at cook line;

Basic - Time/temperature control for safety food thawed in an improper manner: beef bones thawing at room temperature at prep table; operator moved to walk-in cooler; Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw fish; raw chicken stored above raw burgers; in reach in cooler at cook line; Operator stored properly Corrected On-Site

Intermediate - Clams tags not marked with last date served.

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

Basic - Gaskets with grease, food debris, dirt, slime or dust- reach in cooler at cook line

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed and sticker removed before cutting.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over broccoli/walk in freezer/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 80 degrees, butter(held overnight)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80 degrees, butter(held overnight)

Basic - Food stored on floor. Chicken, Cabbage/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Walk in cooler - rib juice thawed 5 days ago. Rib juice date marked. Corrected On-Site