LA BOTTE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The owner placed paper towels in paper towel dispenser during inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. The owner labeled bottle during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Duct tape used to repair nonfood-contact surface. Observed black duct tape used on door handle of stand up reach-in cooler beside microwaves.

Basic - Equipment in poor repair. Observed reach-in cooler beside cook line gasket torn.

Basic - No handwashing sign provided at a hand sink used by food employees behind front counter. Emailed owner Handwashing sign. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed bottle fresh chop garlic in oil at wait staff station. Operator stated garlic was prepared 1 hour prior, then correctly marked time on it. 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. Establishment does not have Time control sheet for fresh chopped garlic in oil at wait staff station. Email operator Time control sheet.

Basic - Food stored on floor. Observed buckets case of raw potatoes and cases of canned tomatoes on floor in kitchen. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers working cont of sugar, salt and garlic powder not properly labeled. Operator corrected above issues to meet inspection standards. Corrected On-Site

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

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed frozen stuffed pasta prepared onsite missing date of production and name and address of production location.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic in oil at from wait station at 49F. Observed operator place garlic back into reach-in cooler rechecked temperature 30 minutes later 41F 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 4-5-23 Corrective Action Taken Repeat Violation

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. Email operater Employee Health Agreement. Repeat 4-5-23 Corrective Action Taken

Basic - Food stored on floor. Observed case of raw potatoes on floor by oven. Observed operator move potatoes off floor. Corrected On-Site

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 cheeses and cured meats in reach-in cooler opened more then 24hours prior as per employee statement not date marked. Repeat 11-15-22 Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Observed operator replace paper towels. Repeat 11-15-22 Corrected On-Site Repeat Violation

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. Email operator employee health agreement Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed raw beef over cooked bacon in reach-in cooler make table. Observed operator move items for correct storage order. Repeat 5-10-22 Corrected On-Site 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 open packages of assorted cold cuts in reach-in cooler not date marked. Employee stated they were opened more then 24hours prior

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen. Observed operator replace paper towels. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while working at prep table area.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed cold water faucet at mop sink has a hose attached and is missing a vacuum breaker.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in kitchen.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster for establishment. Email operator copy of poster Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched apron. Operator washed hands and placed on new gloves. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.