CHIANTI ROOM

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shaved Parmesan cheese 56F. Placed on time control. Provided paperwork. 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. Milk in cooler not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice plates in both ice machines are soiled.

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. 3 staff have expired.

Intermediate - Spray bottle containing toxic substance not labeled. At front side of kitchen. Person in charge labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cook put a line in bottom of clean rags in rag cabinet in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven. Person in charge removed tongs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza sauce (51F - Cold Holding); cut lettuce (49F - Cold Holding) all placed out at 11am per person in charge. Person in charge added more ice to ice bath too cool product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed outside of pizza dough trays soiled with black/green mold like substance. Repeat Violation

Basic - Equipment in poor repair. Observed Flip-top cooler to left of flat top with torn gaskets.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed two tags missing date mark. Person in charge spoke with chef and added date mark. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make line cooler soiled with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on hand washing station by pizza oven.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four reduced oxygen vacuum sealed bags, with fish inside, bearing a label requiring the fish be removed from its bag, not removed from its reduced oxygen environment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler next to stove: angel hair pasta (50F - Cold Holding) above chill line for hour and half per person in charge. Person in charge placed in walk-in cooler to cool. Observed half n half in 1 inch ice water at wait station (54F - Cold Holding) person in charge placed in reach in cooler to cool. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle filled with yellow liquid at bar missing label. Person in charge added label. 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 scoop handle inside seafood breading. Person in charge removed scoop and placed it in dish washing area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on pizza make line soiled with food debris. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed heavily dented can of tomatoes in storage room. Person in charge wrote return on top of lid. 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 prep table butter (98F - Hot Holding). Person in charge placed on stove to reheat. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground sausage 1100 (133F - Cooling) 1207 (62F - Cooling) 1243. Sausage was in deep metal container. Discussed with chef and they placed sausage on sheet pans to rapidly cool. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle filled with yellow liquid missing common name label at hand washing station. Person in charge added label. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and tiles in dish washing area soiled with dust and grease. Establishment has been working on renovations overnights and dish washing area is next per person in charge. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make line cooler gaskets soiled with food debris. Observed walk-in cooler gasket soiled with black/green mold like substance. Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed employee slicing deli meat in storage room behind bar. Storage room does not have hand washing access. Discussed with person in charge and they removed deli slicer from storage room to kitchen as they do not want to place a hand washing station in storage room. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink glasses at wait station stacked with visible moisture. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing station by kitchen entrance missing hand washing sign. Provided to person in charge and they hung. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler soiled with black/green mold like substance. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) lasagna labeled 12/15 10am (77F - Cooling) at 2pm

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. 1) lasagna labeled 12/15 10am (77F - Cooling) at 2pm

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1) hose Bibb near hand washing station missing vacuum breaker. Person in charge added vacuum breaker. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. 1) Clam and mussel tags not in chronological order. Suggested to person in charge that they bundle by month to help with organizing tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting board on sautee flip-top cooler heavily stained with black marks 2) large mixing bowl on mixer soiled with food debris. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 1) spray bottle on hand washing station splash guard by kitchen entrance missing label. 2) spray bottle on top of dish machine missing label 3) two spray bottles on bar hand washing station missing labels.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) black/green mold like substance on deflector plate of ice machine in bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) ceiling vents in kitchen soiled with black/green mold like substance and dust.

Basic - Cutting board has cut marks and is no longer cleanable. 1) cutting board on sautee station grooved and melted. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. 1) Drink cups at wait station stacked with visible moisture.

Basic - Floor soiled/has accumulation of debris. 1) floors behind equipment in kitchen soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) oven soiled with grease and black food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) pizza make flip-top cooler gaskets soiled with black/green mold like substance. 2) sautee flip-top cooler gaskets soiled with black/green mold like substance. 3) walk-in cooler gasket soiled with black/green mold like substance 4) non food contact portions of mixer soiled with food debris.

Basic - Water leaking from pipe and/or faucet/handle. 1) hand washing station near kitchen entrance has leaking faucet.

Basic - Working containers of food removed from original container not identified by common name. 1) three bulk food container in dry storage room behind bar missing labels with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw sausage above bread in walk-in freezer. All items not in sealed manufacture package. 2) frozen stir sticks sitting on raw chicken in walk-in freezer. Chicken not in sealed manufacture package. Employee reorganized walk-in freezer to place raw sausage below ready to eat. Employee put stir stick in ware washing to be sanitized. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards and pasta flip-top cooler cutting board heavily stained with black substances. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on pasta line.

Basic - Equipment in poor repair. 1) Gaskets on reach in coolers and walk-in cooler torn. 2) duct tape used to repair outside of reach in cooler door on pizza make line. Person in charge ordered new handle.

Basic - In-use tongs stored on equipment door handle between uses. 5 tongs stored on oven handle door. Employee removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with grease and food debris. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Below portion of reach in cooler near stove raw veal (46F - Cold Holding); shrimp (45F - Cold Holding) Walk-in cooler Milk (50F - Cold Holding); Reach in cooler at bar half and half (50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2022-03-03: Below portion of reach in cooler near stove: Raw chicken 52F and raw veal 48F. The chef stated the food has been inside of reach in cooler since this morning approximately 9:30am. Chef placed ice bags on top of food and placed into walk-in freezer. Corrective Action Taken Admin Complaint Corrective Action Taken