ORIGINAL WORD OF MOUTH VENICE

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan not filled out completely.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle in dishwashing area with no label. Manager labeled bottle. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed stall in women's bathroom with no covered receptacle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and headphones stored on prep table. Employees removed items. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed spatula on cook line with melted handle.

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed wiping cloth. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign on hand sink near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of dishwashing machine soiled.

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed raw egg whites date marked 10/19 in the prep area reach in cooler. The operator discarded the egg whites. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed onions in the walk in cooler in the storage area. The operator properly stored the bacon. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw egg whites date marked 10/19 in the prep area reach in cooler. The operator discarded the egg whites. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee engaging in food preparation with a torn glove on the cook line. The employee washed hands and changed gloves. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the storage area.

Intermediate - Spray bottle containing toxic substance not labeled at the hand sink near the walk in cooler in the storage area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation surface near the slicer in the prep area. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses near the handwashing sink at the server station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 0ppm. The operator added bleach. The solution tested at 100ppm. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche. Corrected On-Site

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. Observed cooked quiche (47F - Cooling) in the walk in cooler in the storage area. The operator stated the quiche was cooked the day prior to inspection. The operator discarded the quiche. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee cut through plastic wrap to portion quiche before reheating in the microwave. The employee discarded the quiche. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server bring soiled dishes to the dish area then handle clean plated food without washing hands. The employee was educated on proper handwashing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (62F - Cold Holding) at room temperature on the cook line. An employee stated the cheese had been held for approximately 20 minutes. The employee placed the cheese inside the reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the chlorine test kit expired 9/2023.

Basic - Bowl or other container with no handle used to dispense food. Observed a glass bowl used as a scoop for cut fruit on the cook line. The bowl was removed from the cut fruit. Corrected On-Site Repeat Violation

Basic - Dumpster overflowing garbage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee bottled water stored with squeeze bottles of sauce in the upper portion of the reach in cooler on the cook line. The employee properly stored the water. Corrected On-Site Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Plastic cups not properly air-dried - wet nesting near the soda machine.

Basic - Utensils in poor condition. Observed an in-use ladle handle wrapped with tape in the prep area. The operator discarded the ladle. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer bucket at the server station at 0ppm. The operator added bleach to the bucket to a concentration of 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of roasted red peppers in the storage area near the ice machine. The operator segregated the cans for return. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed a server wash hands with cold water at the handwashing sink near the front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites stored over whipped cream in the reach in cooler in the prep area. The operator properly stored the egg whites. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher handle soiled dishware then handle clean dishware without changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in another cold holding unit. Corrective Action Taken

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. Observed butter at the server station near the ice machine held at time for public health control with no time mark. The operator placed a time on the butter. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution near the handwashing sink at the front counter exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for granola near the entrance to the cook line. Observed a plastic portion cup with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the portion cups. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tank not adequately secured near the ice machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the salmon. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on a shelf over clean utensils on the server exposed line. The operator properly stored the water bottles. Corrected On-Site Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can for the handwashing sink at the entrance to the cook line near the stand up reach in cooler. Observed no trash cans for the handwashing sinks in the storage area near the reach in freezers. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over bread in the walk in cooler in the storage area. The operator properly stored the raw bacon. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw egg whites date marked 2/27 in the reach in cooler in the prep area. The operator discarded the egg whites. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed raw egg whites date marked 2/27 in the reach in cooler in the prep area. The operator discarded the egg whites. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); half and half (46F - Cold Holding) in the reach in cooler at the wait station. The operator stated the above items have been held less than 4 hours. The operator moved the above items to another cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer buckets exceeding 200 ppm stored on food preparation tables in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer buckets. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a sanitizer bucket in the hand sink at the wait station. Observed a sanitizer bucket stored in the hand sink on the cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2023.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for granola near the entrance to the cook line. The operator discarded the portion cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a shelf above a food prep area on the expo line. Observed an employee beverage stored on a cutting board in the prep area. The operator properly stored the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in reach in coolers not segregated from food for the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above food prep areas on the expo and cook line. The operator properly stored the cell phones. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch and bracelet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked drinking cups not properly air dried at the wait station.

Basic - No waste receptacle installed at handwash sink provided with disposable towels in the back storage area.

Basic - Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly store the wet mop. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shell eggs stored with intact shell eggs in the walk in cooler. The operator discarded the cracked eggs. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to hose bibb. The operator removed the splitter. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution over 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored in the handwashing sink near the cook line. The operator removed the plastic container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in the mop sink area. The operator labeled the spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a glass bowl with no handle used as a scoop for granola in the kitchen. The operator removed the bowl from the granola. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on tables next to clean equipment. The operator properly stored the employee beverages. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the the scoop handle for flour not stored above the food. The operator removed the scoop for sanitization. Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. Observed empty cardboard boxes blocking the rear exit in the storage area. The operator removed the boxes from the exit path. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef brisket in the walk in cooler in the storage area. Operator properly stored the raw foods. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution at the service station measuring above 200ppm. Operator refilled the chlorine solution to 100ppm. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks unsecured at the wait station and in the dry storage area near the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food preparation areas at the wait station and the expo line. Operator removed and properly stored the employee beverages. Corrected On-Site Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged garbage on the pad near the dumpster.

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in the kitchen walk in cooler with rust.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with hands on waist rubbing pants while preparing food. Educated cook on not touching cloths and engaging in food preparation. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef in same container as raw pork in walk-in cooler and Raw ground beef over raw pork in stand up freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 2 pellets of shelled eggs under cook line. The cook placed shelled eggs in reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes above cook line (96F - Hot Holding). The cook reheated cut potatoes on stove top for 15minutes. Re-checked cut potatoes after reheating on stove top. 191F. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside oven. 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 Hollandaise sauce with a time mark, however, no written plan was provided. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn beef in walk-in cooler not date marked.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 12/1. Operator is now aware.

High Priority - Toxic substance/chemical improperly stored. Observed chemical with single serve in storage area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb at mop sink with splitter no vacuum breaker.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate written plan.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at server area.

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

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean whip and spatulas stored with food contact surface up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed confirmed employee beverage over prep area. . Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on counters above food prep.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler at entry to kitchen

Basic - Garbage on the ground and/or pad around dumpster. Observed garbage on ground around dumpster. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic storage containers.

Basic - Open dumpster lid. Observed open lid. Repeat Violation

Basic - Toilet/urinal not flushing/functioning properly. Observed out of order toilet in men's restroom

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored not to dry. Operator inverted.