CENTANNI CAFE AT RIVERWALK

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, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 hours. See stop sale.

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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize all dishes until the dishmachine is repaired. Operator replaced chemical. Dishmachine chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shell eggs stored over cooked pasta. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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. At reach in freezer, Raw chicken stored over raw fish and raw meatballs, not all commercially packaged. . Advised operator of proper storage, operator stored correctly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline reach in cooler, coleslaw (46F - Cooling)@10:10 since 9:30; 46F @10:44 , at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into cooler uncovered to fascilitate cooling.

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled bottle with chemical not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.

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 then proceeded to handle clean dishes- without washing their hands- Educated operator- employee washed hands. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee left kitchen area, upon returning washed hands for approximately 5 seconds before food preparation- educated operator- employee washed hands properly. 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. Salad flip top cooler operator ran his bare hand over RTE chopped lettuce. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer: raw steak not commercially packaged stored over fries and mozzarella sticks. At glass reach in freezer: raw salmon not commercially packaged stored over cooked pasta.- operator stored properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fry flip top cooler, raw breaded chicken stored over heavy cream. Operator stored correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Fliptop salad station counter, raw shell eggs 55F. Food not prepared or portioned today. Out of temperature for 15 minutes, operator place in cooler to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- hot dogs 50F- cold holding - food not prepared or portioned today- food stored above fill line- food out of temperature for 3 hours- operator placed In reach in freezer to quick chill, Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Salad reach in cooler: Cut tomatoes 48F 1:20 cooling since 12:50 to 47F at 2:22. At current rate of cooling, will not reach temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- Oil in garlic 81F- hot holding - food left out on counter- food out of temperature for 3 hours- operator time marked for remaining time. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. RAID stored above ice machine. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At server station handwashing sink- ice inside sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator sliced turkey prepared the morning of 10/9, not date marked within 24 hours. Operator date marked. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys over RTE food in storage area next to the slicer.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a prohibited area. Cook line area dirty pots and pans stored above bread on bread racks. Educated operator, pots and pans moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line counter in front of past station.

Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by dish area- spray bottle in sink- operator removed, Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At server area- unlabeled blue chemical spray bottle - operator labeled. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door returned and started preparing food without their hands- educated operator employee washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels in contact with prep cooked eggplant parm- operator removed paper towels.

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. At server station reach in cooler gallon of milk opened Sunday not date marked- operator date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by server station- employee dumped ice into handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Raw fruits/vegetables not washed prior to preparation. At salad station- in use avocado switch sticker still attached - educated operator - employee removed sticker and washed properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe homemade tomato sauce overnight (52F - Cooling) see stop sale.

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. Observe dishwasher handling dirty dishes, and without washing hands, handling, clean dishes. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe homemade tomato sauce overnight (52F - Cooling) see stop sale.

Intermediate - Can opener surface soiled with food debris, mold-like substance or slime.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe homemade tomato sauce overnight (52F - Cooling) because in deep plastic container.

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/

Intermediate - No soap provided at handwash sink. Observe by hand wash sink by coffee.

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over lemons in walk in cooler

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 at wait station not date marked,per operator it was open over 24 hours ago

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen Can opener on prep table

Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop being used for salt and panko

Basic - In-use tongs stored on equipment door handle between uses. In use tong stored in oven handle at cooks line

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell at front counter where in use ice cream scoops are stored

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to bread at prep table by pizza station Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in plastic handled thank you bag in direct contact. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat mushrooms in cook line cooler. Operator reorganized Raw bacon stored above ready to eat sauces in salad line cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout

Basic - In-use tongs stored on equipment door handle between uses. Operator removed cleaned and sanitized Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...Dishwasher. Discussed with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw bread veal above raw salmon , raw ham burger directly top oof the raw salmon in reach in cooler . Employee properly stored food Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....backed beans 49°, white beans 48°, pasta 48° in reach in drawer at kitchen, and heavy cream 68° in kitchen, food being held less than four. Operator moved another acceptable cooler . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...heavy duty spray bottles stored condemns at front counter. Operator moved 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....Turkey in walk in cooler .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned 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....sauce , ministron soup at walk in cooler , operator date marked. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored behind a container with raw fish inside flip top cooler on cook line. Also a container with raw chicken stored above raw fish. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee draining cooked pasta inside hand washing sink on cook line. Operator educated staff on proper hand washing sink use. Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams stored inside flip top cooler on cook line. Operator provided. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an opened cup of coffee while setting up flip top cooler on cook line. Operator educated staff on not drinking in a food preparation area. Employee washed hands. Corrective Action Taken

Basic - Food stored on floor. Observed a container with bread stored on the floor by flip top cooler on cook line. Operator stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with water and partially frozen raw fish on 3 compartment sink. Operator opened faucet and placed raw fish under running water. Corrected On-Site