ZEST BAR AND GRILL / V'Z FINE DINING

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. Evan Thompson 11-30-2022 SafeStaffServSafe Reagan Hudson SafeStaff ServSafeb1-17-2023 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 47F, Pepper jack cheese 48 F Top section of the reach in cooler across from the cook line.

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. Observed employee assemble a burger bun to top a burger with his bare hands. I spoke with the operator about her options using gloves ,utensils or Alternatives Operating Procedures.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.

High Priority - Raw animal food stored over or with washed produce. Raw fish over cut zucchini inside the reach in cooler across from the cook line. The zucchini was relocated. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.

Basic - Light not functioning. Hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the salad station. Employee cleaned.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Onbserved employee bottle of water on prep table by spices. Manager removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee supplement of collagen stored on dry storage shelf.

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. Tested at 0ppm. Manager refilled and primed, and retested at 50ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink on prep shelf next to spices. Manager-removed Corrected On-Site