CELONA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lowboy reach in; raw calamari (49F - Cold Holding); burrata cheese (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lowboy reach in; raw calamari (49F - Cold Holding); burrata cheese (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. Operator agrees to not store any temperature control for safety foods in lowboy reach-in cooler until able to maintain product temperature at 41F or below.

Intermediate - Mussel tags not marked with last date served. Advised Operator to mark with last date served.

Intermediate - No soap provided at kitchen hand wash sink. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind bar.

High Priority - Raw animal food stored over or with unwashed produce. At upright double door stainless reach in cooler; raw shell eggs stored over unwashed strawberries. Operator moved raw shell eggs below strawberries. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At upright double door stainless reach in cooler; raw chicken stored over raw pork. Operator moved raw chicken below raw pork. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At shelves over triple sink; glass cleaner and bleach stored over and with plastic food portioning bags and clean plastic food storage containers. Operator moved chemicals. Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served. Advised Operator tags should be marked with last date served. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Olivier Delrieu 7/15/19, expired 7/15/24.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and kitchen hand wash sinks; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At reach in cooler; container(s) of raw in-shell clams/mussels with no tag(s). Operator stated tag(s) removed and placed with tags held for 90 days, replaced tag(s). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand washing sink has additional attachment to faucet leading to water filter and separate dispenser. Advised Operator to remove attachment.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers poached quail egg; served undercooked, not identified as being undercooked. Operator added asterisk next to poached quail egg and consumer advisory. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing cleaning chemical not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. At rear exit to outside/inside kitchen; gap between top of door and door frame.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures....one reach in cooler by the burner at kitchen, display reach in cooler at front counter not power in it . Operator putting it in power . Recommend operator must be maintain time/temperature control for safety food at proper temperatures at 41° or below prior open business to the public.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front food counter, bar , kitchen.

Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle at bar. Operator labeled. Corrected On-Site

Basic - Build up dust Clean utensils or equipment ...slicer , plate cup . Recommend operator clean all utensils, equipment prior open business to public.

Basic - Nonfood-contact surface soiled dirt, dust exterior reach in cooler , counter , floor dininind table