LUCARELLIS RESTAURANT

High Priority - In-use utensil stored in water at 87F degrees Fahrenheit.

Intermediate - Spray bottle containing toxic substance not labeled by dining room entrance to kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter next to equipment. Operator moved bottle for proper storage. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed employee remove wiping cloths. Corrected On-Site

Basic - Observed tubs of pasta and sauce stored on floor in Walk-in cooler.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 5 lbs of salmon and 3 lbs of red snapper in reach-in cooler at end of cooks line in reduced oxygen packaging dated 3 days prior. Operator stated that it was package onsite fresh and was not frozen during the process. Observed employee voluntarily dispose of fish. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 lbs of salmon and 3 lbs of red snapper in reach-in cooler at end of cooks line in reduced oxygen packaging dated 3 days prior. Operator stated that it was package onsite fresh and was not frozen during the process. Observed employee voluntarily dispose of fish. Observed 10 lbs of fresh mussels at cooks line without shell stock tag. Operator stated tag had been accidentally thrown away. Mussels were stop sale and operator voluntarily disposed of mussels. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container of butter at cooks line and container of butter patties at wait station both not time marked. Operator stated butter was removed from refrigerator 1 hour prior and correctly marked time on all items. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed beef steak in reduced oxygen packaging done onsite. Beef was date marked today but establishment does not have an approved HACCP plan.

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. Emailed operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at Salad station soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator Employee Health Agreement Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 10 lbs of fresh mussels at cooks line without shell stock tag. Operator stated tag had been accidentally thrown away. Mussels were stop sale and operator voluntarily disposed of mussels. 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. Observed establishment does not have a written plan for using time as a control. Email operator time as a control sheets. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Spray bottle containing toxic substance not labeled at prep table. Observed operator label bottle. Corrected On-Site

Basic - Cutting board at Salad station has cut marks and is no longer cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment at Salad station. Observed employee remove knives Corrected On-Site

High Priority - Container of medicine improperly stored. Observed packages of anti-biotic cream on shelf above steam table at cooks line. Observed operator remove packages. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tag not date marked.Repeat 6-14-22 Repeat Violation

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. Observed sliced deli meat in salad reach-in cooler that had been opened and cut more then 24hours prior as per employee statement not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with buildup of food debris. Observed operator remove and wash can opener. 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 lasagna and pasta in Walk-in cooler prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above cooks area with buildup of grease and dust.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 74F on prep table observed employee remove and wash utensils and place in clean dry pan Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese and pasta in Walk-in cooler. Observed employee move eggs to bottom shelf of Walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle handing from shelf above clean glass next to salad prep area. Observed employee remove bottles to chemical storage area. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags from raw mussels not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed tag removed and filed from container of mussels before emptied.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink next to salad prep area blocked by trash can and pan in sink. Observed employee move trash can and items from sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent operator copy of advisory. Observed operator post advisory. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at bar area. Observed employee label bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter next to salad prep area. Observed employee remove beverages from area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed employees remove tongs Corrected On-Site