CAFE VENICE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw hamburgers (49F - Cold Holding) in reach-in cooler. The manager is placing raw products on ice. Observed corn beef (48F - Cold Holding); chicken (51F - Cold Holding); crab salad (53F - Cold Holding) in reach-in cooler across from cook line. The manager is discarding corn beef, chicken and crab salad. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (98F - Hot Holding) in steam table. The cook placed mash potatoes on cook line to reheat. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwashing area blocked be white container. Warning

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

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. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 52F and stand up reach-in cooler on cook line ambient temperature 55F. Warning

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

Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork loin and sausage over cold cuts in walk-in-cooler. Observed raw lobster tails over sauces and bread in reach-in-cooler at cooks line. Employees moved items for proper storage. Repeat 10-1-24. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink at dishwasher area not accessible for employee use at all times, blocked by bucket of water and dirty utensils. Employee moved items out of handwashing sink. Repeat 10-1-24 Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed operator correct issue to meet standards for inspection.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes then remove clean cutting board from dishwasher machine. Instructed employee to on proper handling of clean equipment and handwashing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over grapes and pineapples in walk-in-cooler Observed raw beef skewers over cooked rice in walk-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at dishwasher area blocked by soiled dishes. Observed operator correct issue to meet standards for inspection. Repeat 12-18-23 Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cooks line Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at cooks line Observed operator correct issue to meet standards for inspection. 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 shrimp, chicken and cheese cake in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on clean dish rack above clean dishes at dishwasher area. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Food stored on floor. Observed case of potatoes and butternut squash in hall by walk-in-cooler on floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter in make table cooler at cooks line at 53F. Employees stated they just cut the butter, employee removed but and place in reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dishwasher area blocked by bucket in sink.

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

Basic - Bowl or other container with no handle used to dispense food. Observed souffle cup used as scoop in chopped nuts at salad station. Employee removed souffle cup. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed basket of spoons under paper towel dispenser at wait station. Observed employee move spoons. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employees removed knifes from between equipment Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee move tongs off oven doors. Corrected On-Site

Basic - Utensils stored upright with the food-contact surface up at dishwasher area. Employees moved utilities for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork over slice cold cuts and ham on speed rack in Walk-in cooler. Observed employees move all items for proper storage. Repeat 1-4-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed cleaning powder on shelf above clean dishes at dishwasher area. Observed employee move cleaning powder. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can in front of hand wash sink at end of cooks line.

Basic - Carbon dioxide tanks at bar not adequately secured. Observed employee secure tank. Corrected On-Site

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. Repeat 1-4-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee beverages on slicer at end of cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked meats and sauces in Walk-in cooler. Observed operator move raw meats to lower shelf for proper storage.

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.

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.

Intermediate - No soap provided at handwash sink by ice machine and grill station. Observed operator replace batteries and get soap dispenser working. 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 créme brûlée, brie cheese, and bread pudding, lasagna, stuff flounder, all on reach-in coolers on cooks like made more then 24hours prior as per employee statement not date marked. Observed operator properly date mark items. Corrected On-Site

Basic - Carbon dioxide not adequately secured by ice machine. Observed operator secure tanks. Corrected On-Site

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 in Walk-in cooler. Observed operator open packages. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on dish rack above clean containers.

Basic - In-use knife/knives stored in cracks between pieces of equipment by salad station. Observed operator remove and wash knife. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and fish thawing in prep sink. Water was not running. Observed operator turn cold water back on Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef, shell eggs and fish over unwashed produce in Walk-in cooler. Observed operator move all raw items to bottom shelves.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed the following in Walk-in cooler raw beef over cut vegetables,raw shell eggs over chicken salad, raw pork and fish over roasted tomatoes and créme brûlée. Observed operator move all raw items to bottom shelves.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed the following items in Walk-in cooler: gravy 2qt dated 8-2-22, remoulade 2qt dated 8-3-22, cream sauce 1qt dated 7-27-22.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed the following items in Walk-in cooler: gravy 2qt dated 8-2-22, remoulade 2qt dated 8-3-22, cream sauce 1qt dated 7-27-22.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment does not have temperature measuring device to check sanitation of hot water sanitizing dishwasher. Observed operator order high temperature measuring device from vendor. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by soda machine in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance in interior of ice machine. Observed employee clean interior of ice machine. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on top of steamer at cooks line. Observed employee remove and voluntarily dispose of cup. Corrected On-Site

Basic - Food stored on floor. Observed cases of canned marinara on floor by can rack in kitchen. Observed employee move all items off floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold-like substance on soda machine in kitchen behind nozzles.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish in walk-in cooler above unwashed vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb in walk-in cooler above créme brûlée and slice tomatoes. 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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with buildup of food debris. Observed employee 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, coleslaw, créme brûlée, cut salmon and slice cold cuts all prepared onsite more than 24hours not date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sever checking sandwich with bare hands. Educated the operator and server on using tongs or deli paper when handling food that's ready to eat.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized the interior of the ice machine. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knife from between the crack of the equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets.

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator placed the food contact surface down. Corrected On-Site Repeat Violation

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