CORTESSE'S BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall glass cooler; milk 45F. Person in charge placed in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon sauce 130. Person in charge reheated to 135F. Corrected On-Site

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. Marco in kitchen food certificates have expired.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, cooked broccoli not dated. Person in charge dated. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment does not have hot and cold running water at mop sink. Warning

Basic - Stored food not covered. French fries not covered. Person in charge covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. With black mold like substance behind dish machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects at bar. Person in charge started killing flying insects. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Homer bucket used to store soups in walk-in cooler. Person in charge removed Homer bucket from walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station by ice machine near bar blocked by out of order sign. Person in charge is unaware why hand washing station is out of order. Person in charge will speak to operator and plan to fix Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing from hand washing station at bar near ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and speaker on top of dishes on cook line. Person in charge removed personal items from cook line.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet used to fill steamer table leaking.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in dry storage near bags of onions. Discussed with person in charge.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed orange Home Depot Homer bucket used to store elbow macaroni soup.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen individually wrapped fish stored above frozen cakes in walk-in freezer. Not all originally packaged. Observed raw veal stored above ready to eat milk in glass door reach in cooler. Person in charge moved raw veal to another cooler. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sheet pan in glass door reach in cooler of oysters. Person in charge could not find any oyster tags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mushroom soup (112F - Hot Holding); chicken stock (120F - Hot Holding); escargot sauce (97F - Hot Holding); elbow macaroni in bucket (120F - Hot Holding); house made red sauce (89F - Hot Holding); gravy (92F - Hot Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made sauces (gravy, cream) x 4 (52-54F - Cold Holding) left on speed rack from walk-in cooler 30 mins prior to inspection per person in charge. Person in charge placed in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed garlic butter missing time mark. Butter put since 1500 per person in charge.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mushroom soup (112F - Hot Holding); chicken stock (120F - Hot Holding); escargot sauce (97F - Hot Holding); elbow macaroni in bucket (120F - Hot Holding); house made red sauce (89F - Hot Holding); gravy (92F - Hot Holding) Products have been left out since 1200 in various places in kitchen per person in charge. Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no oyster tags for last 90 days for establishment. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in dry storage kitchen blocked by trash can and vacuum cleaner. Observed hand washing station in kitchen blocked by cart. Person in charge moved cart.

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/ Observed seven food employees in establishment without food manager present.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed sheet pan in glass door reach in cooler of oysters. Person in charge could not find any oyster tags.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stacked in storage with visible moisture. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed food debris on kitchen floors under equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in 76F water on floor. Person in charge placed utensils in ware washing. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on small reach in coolers in kitchen soiled with food debris. Corrected On-Site

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. Observed dish machine being used at 0ppm chlorine. Person in charge set up triple sink at 200ppm Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed rack of dishes in dish machine while dish machine is 0ppm chlorine. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (78F - Cold Holding) left on prep table since 1330 person in charge. Person in charge placed in walk-in cooler to cool. Corrective Action Taken Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags from oysters served in prior month. Per person in charge.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed interior deflector plate in ice machine soiled with white/black/green mold like substance

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stacked on drying rack with visible moisture. Discussed with person in charge.

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food pans on drying rack. Discussed with person in charge.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have food safety training. Warning - From follow-up inspection 2022-05-12: Extension given to comply. Time Extended

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. Observed cook using bare hands to pull buns off the grill. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter; Heavy cream 63F, escargot 68F, butter 70F, garlic n oil 68F; ( - Cold Holding) Make 1; pasta, rice, pasta, clams, mussels, scallops, fish 48F; ( - Cold Holding) Make 2; asparagus, cheese, tomatoes, broccoli, octopus, prime rib, heavy cream 49F; ( - Cold Holding); All in 4+ hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Heavy cream 63F, escargot 68F, butter 70F, garlic n oil 68F; ( - Cold Holding) Make 1; pasta, rice, pasta, clams, mussels, scallops, fish 48F; ( - Cold Holding) Make 2; asparagus, cheese, tomatoes, broccoli, octopus, prime rib, heavy cream 49F; ( - Cold Holding); Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have food safety training. Warning

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer; fish filets on floor. In walk in cooler; potatoes and other cooked food on floor. Oil on floor in dry storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in make table. Person in charge removed drink. Corrected On-Site

Basic - Single-service articles improperly stored. Case of to go boxes on floor in dry storage area. Person in charge moved to store properly. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wet clothes on prep table.