CAFFE ANDIAMO

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. What appears to be food debris and grease build up on grate and inside storm drain by back door to kitchen that appear to be coming from dumped wastewater/mop water near back door to kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in same container as uncooked pasta in reach in cooler drawer on make line across from grills. Plate of raw fish carpaccio stored over artichoke hearts in reach in cooler on make line across from ovens. Also bags of raw shrimp stored on bags of chicken in walk in freezer, all it,s removed from original containers, All items rearranged. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw fish still inside bags in reach in cooler on make line. 5 packages of fully thawed out raw fish still inside bags in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); cut tomatoes (44F - Cold Holding) in small rail reach in cooler at pizza make station in middle of dining room, per employee items where placed in cooler and turned on less then 1 hour ago, ice added to cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of descaler stored over box's of to go straws in outside storage shed.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Unmarked tags from December and November mixed together in bag hanging from rack next to walk in cooler door in prep area. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Unmarked tags from December and November mixed together in bag hanging from rack next to walk in cooler door in prep area. Repeat Violation

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. 3 packages of fully thawed out raw fish still inside bags in reach in cooler on make line. 5 packages of fully thawed out raw fish still inside bags in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have a build up of dust and grease.

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. In use dish machine reading 0ppm, sanitizer bucket empty, becket replaced and ran multiple times, retested at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (71F - Cold Holding) sitting out at pizza station in middle of dining area, per operator oil has been out less then 30 minutes. blue cheese stuffed olives (56F - Cold Holding) in container on top of ice bath at bar, per employee olives have been in container less then 1 hour, olives moved to reach in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for July are not in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. The only tags that have date of last served are from July, all others missing date. Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Soda holster drain line in hand wash station at bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut broccoli leaves held on time on cook line on written procedures.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee on cook line wearing watch and bracelet.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee on cook line. Operator making pizzas in pizza station in middle of dining room.

Basic - Floor soiled/has accumulation of debris. Under equipment at bar area. Also fan guard in outside walk in cooler has a build up of debris.

Basic - Food stored on floor. Bucket of sauce/stock and pans of beef and breading under tables in prep area. Boxes of frozen food in walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of butcher block table in prep area.

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. Employee placed dirty dishes in dish machine with bare hands then immediately handled the clean trays coming out of the dish machine without washing hands between tasks.

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 putting together tiramisu with bare hands in prep area, employee put in gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (64F - Cold Holding) sitting out on prep table in pizza make area in dining room, per employee oil was taken out of cooler less then 30 minutes prior and sat out of table, oil put in cooler Corrective Action Taken Repeat Violation Admin Complaint

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/ Operator, Giovanni Recupito, expired 6/4/2024

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans and plastic tubs under table and sink in prep area.

Basic - Food stored on floor. Container of raw beef in walk in freezer Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler on cook line under service window.

Basic - Stored food not covered. Container of corn meal in walk in freezer

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in prep area reading 0ppm, remade to 100ppm Corrected On-Site

High Priority - Container of medicine improperly stored. On the storage shelf over the steam well, container of medicine stored on shelf. Operator relocated the employee medicine. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, container of marinara stored cooling overnight; marinara (69F - Cold Holding). Operator removed and discarded the marinara. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, container of marinara stored cooling overnight; marinara (69F - Cold Holding). Operator removed and discarded the marinara. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams/mussel tags not stored in order or marked with date of last served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waitstation reach in cooler under the coffee station has mold like substance build up on the door gaskets. Operator began to clean and sanitize the door gaskets. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, container of stock, meat sauce and beef bourgeois stored from two days prior with no product date marking.

Basic - Cleaned and sanitized equipment or utensils not properly stored. In the walk in freezer, blue chill sticks stored on the floor. Operator relocated the chill sticks to the dish area to be cleaned and sanitized. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the server pass through window over the prep table and steam well. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top shelf with croutons and sliced bread. Employee apron stored on shelf over porcini mushrooms. Operator relocated all employee personal items. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. On the main cook line, uncovered containers of croutons and sliced bread stored next to employee hand wash sink. Operator relocated the product to the top storage shelf. Corrected On-Site

Basic - Food stored on floor. In the prep room area, plastic container of olive oil stored on the floor. Operator relocated the olive oil to the correct storage location. Corrected On-Site

Basic - Single-service articles improperly stored. In the exterior dry storage shed, packages of pizza boxes stored on the floor, operator instructed employee to rearrange the dry storage shelf. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution on main cook line and in prep area at 0ppm chlorine. Operator instructed employee to correct the sanitizer solution. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, container of plastic wrapped frozen raw chicken stored over container of plastic wrapped frozen fish. Operator relocated the raw frozen chicken to the bottom shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags for clams and mussels not stored in chronological order or marked with date of last served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the pass through window reach in cooler by the entrance to the bar, reach in cooler gaskets have a build up of mold like substance. Operator cleaned the reach in cooler door gaskets. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over dish/prep area has build up of dust on the ceiling vent. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. At the end of the main cook line, clean utensils stored inside of a pan on the floor under the grill area. Operator relocated the pan of utensils to the proper storage location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored hanging on dry storage shelf in the prep area over bags of flour. Operator relocated the aprons to the proper storage location. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Under the chefs table in the back prep room, scoop handle stored in bulk container of salt with the handle in the product. Operator relocated the scoop to the proper storage levels. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler, multiple containers of sauce stored on shelf with no cover. Operator placed a lid on all sauces. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the wooden chef table in the back prep room area, wet wiping cloth stored on the chef table. Operator placed the wiping cloth in a sanitizer solution bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On the storage shelf over and under the chefs table in the prep room, bulk containers of yeast,salt and sugar stored with no product label. Operator labeled the bulk containers. Corrected On-Site Repeat Violation

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. Employee handled dirty pizza dough containers, then touched the clean containers of dough to stack them, and proceeded to carry out clean containers of food to main cook line.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw veal stored over box of unwashed celery.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over container of lasagna. Operator relocated to proper storage location. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served, or kept in chronological order.

Intermediate - No soap provided at handwash sink. At hand wash sink in corner of enclosed side of bar, missing hand washing soap. Operator replaced the soap dispenser. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. In ice bin, stored outside of back door, bolt attached to deflector plate has evidence of rust staining the inside of the ice bin/deflector plate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce and meat sauce stored in walk in cooler, not labeled with day made.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep room area ceiling vents have an accumulation of dust. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on clean prep table next to clean silverware and over clean linens. Operator relocated drinks to proper storage shelf. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dough storage containers stacked while wet at end of dishwashing washboard.

Basic - Equipment in poor repair. Behind bar, reach in chest cooler used for keeping glasses cold has exposed insulation of sliding door.

Basic - Food stored on floor. In prep room area by office door, mixture for dough and bucket of oil stored on floor. Operator relocated to proper storage shelf. In Walk in cooler container of sauce for pasta stored on floor, multiple containers of prepared foods on floor, operator relocated to proper storage shelves. Behind bar, plastic jug of distilled water used to make ice balls for cocktails stored on floor, operator relocated to proper storage shelf. In walk in freezer multiple packages of food stored on the floor. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer build up of ice on shelves,door and packages of food.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in prep area no employee hand washing sign. Operator posted a sign over the sink. Corrected On-Site

Basic - Stored food not covered. In walk in cooler container of veal stored from day before without cover. Operator covered the food product. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in prep room, wet wiping cloth stored on clean cutting board. Operator relocated to a sanitizer solution bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of spices and seasonings on main cook line under grill station missing labels. Employee labeled the food containers. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of eggs over cheese in walk in cooler. Moved by manager Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at dispenser at frontline Hand wash sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Multiple Unlabeled chemical spray bottle at Dish machine , bar. Marked by manger. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager Corrected On-Site

Basic - Food stored on floor. Tubs , containers of foods on floor in walk in cooler and walk in freezer. Bag of flour on floor by pizza prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Prep line.