BUCO RESTAURANT & BAR

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. Cook assembling cheeseburgers with bare hands, putting toppings and bread without washing bare hands on cook line. Cook put gloves on. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish on cook line . Operator removed chicken. Warning

High Priority - Single-use gloves not changed as needed after changing tasks . Cook placed raw burgers on grill and proceeded to touch clean utensils and wiping cloth, without washing his hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 12:40 cooked 10 minutes ago (78F-80F - Cooling); pasta 1:00 (73F-75F - Cooling) pasta left out at room temperature, after being cooled under running water. Pasta should be placed in walk in cooler, after rinsed under cold water. Operator placed pasta in walk in cooler. Corrective Action Taken Repeat Violation Warning

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. Warning

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. Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer, rechecked 100ppm chlorine sanitizer. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over mozzarella sticks at chest freezer, raw calamari over fully cooked veal shank at walk in freezer . Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: butter packets (78F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter at cook line: beef gravy (57F - Cold Holding); francaise sauce (cream, butter) (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator added time stamp for remaining 3 hours. walk in cooler: cooked onion (46F - Cold Holding); cooked mushrooms (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to freezer to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: butter packets (78F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. ; on counter at cook line: chicken stock (75F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 2 hours. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: lasagna (45F - Cooling) at 3:05; cooling since 2:45 - 45F at 3:47 - Per operator, portioned today. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. ; cooked angel hair (46F - Cooling) at 3:05, cooling since 3:15 - 46F at 3:48. Observed in deep covered container. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in freezer to quick chill. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on drying rack that has an accumulation of dust and rust. Warning