ENZOS ON THE LAKE

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. - bar dishwasher (Chlorine 0ppm). Chemical bottle empty. Operator changed out. Final reading 100ppm Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee preparing of salami and sliced cheese.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw carpaccio over cooked zabaione. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - salami and cheese bare hand contact

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. - turbo brand reach in cooler

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

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

Basic - Old food stuck to clean dishware/utensils. - cutting boards on rack. Manager brought to dish for rewash Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - veal over ice cream at reach in freezer Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - beef scraps over pork at walk in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-04-29: Time Extended

Intermediate - - From initial inspection : 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. - provided to operator - From follow-up inspection 2024-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it. - From follow-up inspection 2024-11-08: Manager states splash guard has been ordered. Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. At the back door

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp in the thaw sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turbo air cooler line ; peas (46F - Cold Holding); sauce (46F - Cold Holding); sauce (48F - Cold Holding) operator had items out during prep, unit was very full limiting the air circulation

Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle at the 3 compartment sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the turbo air cooler on the line

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops in a pan of dirty water 75°

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. Operator needs to have a copy of each employee certificate

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan gaurd in the walk in cooler has a white moldlike build up