LA VIOLETTA MARKET & KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over bottles of sauce in the reach in cooler on the cook line. The raw bacon was properly stored. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine sanitizer test kit expired 9/2024.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink. 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. Observed multiple foods prepared on site and held for more than 24 hours with no date marking.

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

Basic - Equipment in poor repair. Observed the reach in freezer door falls off the hinges when opened.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up at the server station. The operator properly stored the spoons. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with fresh mozzarella (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler in the cold prep station. The operator stated the mozzarella had been held for approximately 1 hours. The operator placed the container of mozzarella in the lower portion of the reach in cooler. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a proper hair restraint. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed in-use cracked plastic food containers.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed multiple foods packaged using the reduced oxygen method with no date markings or production times. The operator stated the foods had been packaged within the last 48 hours. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw dover sole stored over cheese in the glass door reach in cooler in the kitchen. The operator properly stored the raw fish. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch a trash can then handle a clean scoop for salt.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. Observed the handwashing sink behind the bar blocked by a blender. The operator moved the obstructions. Corrected On-Site Repeat Violation

Intermediate - Spray bottles containing toxic substance not labeled in the dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored near clean dishware on the cook line. The employee properly stored the cell phone. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef stored using reduced oxygen packaging not properly labeled. The operator stated the raw beef was packaged earlier in the day for evening service.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. Observed the handwashing sink behind the bar blocked by a blender. - From follow-up inspection 2024-06-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on top of the warewashing machine. - From follow-up inspection 2024-06-25: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees behind the bar. Repeat Violation - From follow-up inspection 2024-06-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ricotta cheese in the reach in cooler on the cook line. The operator properly stored the raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese stuffed olives (52F - Cold Holding) at the bar. The operator stated the stuffed olives have been out for approximately 1 hour. The operator placed the olives in the reach in cooler. Corrective Action Taken

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 - Ice buildup in stand up reach-in freezer in the storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the sink behind the bar. Observed no handwashing sign for the sink at the coffee station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat deli meats in the reach in cooler near the pasta kitchen. Operator properly stored the raw fish. Corrected On-Site

High Priority - Reduced oxygen packaged food label lacking use by date. Observed beef tenderloin in reduced oxygen packaging lacking date mark. Operator stated the beef had been packaged for less than 48 hours. Operator placed date mark on the beef tenderloin. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sinks at the cook line and the entrance to the kitchen. Operator provided paper towels to all handwashing sinks. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef tenderloin in reduced oxygen packaging with no date mark. Operator stated the beef has been in packaging less than 48 hours. Operator placed date mark on the beef tenderloin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door. Operator properly stored the tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use knives stored on a wet wiping cloth on the cook line. Operator placed the knives in the dish area for proper sanitizing. Corrective Action Taken

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed beef tenderloin packaged using a reduced oxygen method date marked 6/7. Operator discarded the beef tenderloin. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. Operator placed the wiping cloth in a sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood stored over cooked eggplant in the reach in cooler on the cook line. Operator properly stored the raw seafood. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside the handwashing sink behind the bar. Operator cleared out the handwashing sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink on the cook line.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the public unisex restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on a shelf with clean equipment in the prep area. Operator removed the cell phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging on the oven door on the cook line. Operator cleaned and properly stored the tongs. Corrected On-Site Repeat Violation

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 set up 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef tenderloin over ready to eat food in stand up reach-in cooler. The owner mover raw beef tenderloin to bottom of reach-in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for focaccia topped with tomatoes, mozzarella, olives and sausage. Printed and Assisted in filling out Time Public Health Control Paperwork. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw sausage on same shelf not separated. Operator rearranged cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with utensil stored inside basin. Operator removed utensils. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water on cook line out of bottle. Educated operator on employee beverage protocol.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - No Heimlich maneuver/choking sign posted. Operator confirmed no choking poster. Emailed to operator Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hanwash sign at confirmed hand wash sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled.