CAPRICCIO CAFE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP Vacuum packed Tuna and Salmon portions not removed from package prior to thawing overnight Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Tuna Line make bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47F Less than 4 hrs.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Tuna Line make bar

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 - Ceiling tile missing in restroom. Another ceiling tile in disrepair ( cracked )around sprinkler head.

Basic - Cutting board has cut marks and is no longer cleanable at make bar. Owner stated cutting board is on order. Corrective Action Taken

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. Make line employee touching pre cooked eggs for immediate service. Discussion conducted with operator and staff reference no bare hand contact with ready to eat foods allowed without an AOP ( Alternative Operating Procedure ) in place. AOP procedures provided to operator for consideration. Food handle put on gloves during the inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Make line hot holds - pre cooked egg patties 80F, cooked onions 105F ( both less than 4 hrs. ) Discussion conducted with manager and staff reference proper hot hold temperatures of TCS (time temperature control for safety food) 135F or above.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions on steam table 106°F less than 2 hrs . Reheated to 167°F during the inspection and hot held above 135°F Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Make bar Knives removed during the inspection Corrected On-Site